“Lasagna” Stuffed Spaghetti Squash

(Yields about 4 servings; 210 kcal, 11.4g fat, 17.2g carb, and 13.1g protein per serving)

Ingredients

• 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

Directions

1. Preheat oven to 400 F.
2. Cut spaghetti squash in half, scoop out seeds, and place face down on baking sheet. Bake for 30-35 minutes, until tender.
3. 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.
4. In a large mixing bowl, combine ricotta, lemon juice, Parmesan cheese, salt, pepper, and spinach. Set aside.
5. When squash is done baking, remove from oven. Let cool on a wire rack for 10-15 minutes or until cool enough to handle.
6. Scrape the insides of spaghetti squash with fork. Place scraped out squash in a small bowl and keep for later.
7. 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.
8. 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.