(Yields about 4 servings; 210 kcal, 11.4g fat, 17.2g carb, and 13.1g protein per serving)
- 1 large spaghetti squash
- 2 tbsp olive oil
- 2 cups spinach, chopped and packed
- 2 garlic cloves, minced
- 1 container of ricotta cheese (about 450 grams)
- 1 tbsp lemon juice
- 1/4 cup grated Parmesan cheese
- 1 cup tomato sauce
- 1/2 cup shredded mozzarella
- Salt and pepper to taste
- Preheat oven to 400 F.
- Cut spaghetti squash in half, scoop out seeds, and place face down on baking sheet. Bake for 30-35 minutes, until tender.
- While squash is baking, heat olive oil in skillet on medium heat. Add in spinach and garlic and cook for 2-4 minutes. Spinach should be wilted and vibrant green.
- In a large mixing bowl, combine ricotta, lemon juice, Parmesan cheese, salt, pepper, and spinach. Set aside.
- When squash is done baking, remove from oven. Let cool on a wire rack for 10-15 minutes or until cool enough to handle.
- Scrape the insides of spaghetti squash with fork. Place scraped out squash in a small bowl and keep for later.
- Layering the squash: Spread a layer of tomato sauce into each half of squash. Next, add a layer of spaghetti squash, then a layer of ricotta mixture. Spread evenly with spoon.
- Repeat layering process until each half is full and layered like a lasagna.Too with shredded mozzarella. Broil for 1-2 minutes until golden brown, or place back in oven for 10-15 minutes.