Spaghetti Squash Lasagna: A great fall dish!

Darren and I love to cook together. I give Darren all the hard tasks involving knives while I get to do all the fun, easy stuff! I’m pretty sure using sharp knives makes him feel manly though, so he doesn’t mind. I also love to bake with Darren, but I’m not sure Darren enjoys it quite as much as cooking. I’m very particular with my baking methods. I tend to bark orders at my baking assistants and then end up doing everything myself when their measuring, mixing, piping, etc. doesn’t live up to my perfectionist standards.

Darren visited me this weekend, so naturally, cooking and baking adventures ensued. We made a delicious spaghetti squash lasagna, yummy pumpkin muffins (which I will post the recipe to soon), and terrible pumpkin pancakes. I will spare you my recipe for the failed pumpkin pancakes. They were terrible. So yucky. I don’t know how I managed to make pancakes taste so bad!

Anyways, enough talk of failure, and onto the successes!

This spaghetti squash lasagna was so delicious. It had all the great flavors of traditional lasagna, just with spaghetti squash instead of noodles. This entire pan was gone within 24 hours. Needless to say, this recipe was a winner with both me and Darren. If Darren loves a recipe, it’s totally man approved. Just don’t tell your man how super healthy it is :) It will be our secret.

Spaghetti Squash Lasagna

Recipe by SkinnyTaste

Ingredients:

  • 2 cups marinara sauce
  • 3 cups cooked roasted spaghetti squash
  • 1 cup part skim ricotta
  • 8 tsp parmesan cheese
  • 6 oz part skim shredded mozzarella (I used Sargento)

Preheat oven to 375°.

In a 9x 13, ladle 1 cup quick marinara sauce on the bottom of each dish. Top with of cooked spaghetti squash and spread evenly. Top each with 1 cup ricotta.

Sprinkle 4 teaspoons of grated parmesan cheese and 3 oz mozzarella on each.  Add the remaining sauce, parmesan and mozzarella cheese.

Cover with foil and bake for 15 – 20 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.

Stay tuned for those pumpkin muffins!

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