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Ingredients
- 1 medium spaghetti squash (about 4 cups cooked, divided)
- 1 ½ cups low-fat ricotta cheese, divided
- 1 large egg
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon garlic powder
- 1 ½ cups thick marinara sauce, divided
- 4 cups fresh baby spinach, chopped and divided
- ½ cup part-skim mozzarella cheese, divided
- Grape tomatoes (optional garnish)
- Red pepper flakes (optional garnish)
Directions
- Slice spaghetti squash in half, remove the seeds, and bake it flesh side down for 40 minutes at 350°F.
- To make this recipe quickly, use leftover spaghetti squash. Run a fork into the spaghetti squash to create strands, and throw away the skin. Use a paper towel to pat away excess moisture.
- Preheat the oven to 350°F.
- Combine the ricotta with the egg, basil, oregano, and garlic powder.
- Begin layering by placing ½ cup of the marinara sauce in the bottom of a greased 8×8 or 9×9 pan. Continue with 2 cups of cooked spaghetti squash, ¾ cup of the ricotta mixture, 2 cups fresh chopped spinach, ½ cup marinara sauce, and ¼ cup mozzarella. Repeat the process once with those same amounts (layering spaghetti squash, ricotta, spinach, pasta sauce, and finally mozzarella).
- Garnish with sliced grape tomatoes, any additional chopped spinach or mozzarella, and red pepper flakes.
- Bake uncovered for 30 minutes, until bubbling.
- Let it sit for 10 minutes before slicing. To serve immediately, use a slotted spoon and allow any excess liquid to drain out of the pan. Leftovers will be even firmer and slice into nice squares.
Source: Spaghetti Squash Lasagna – MyFitnessPal
Image Credit: Spaghetti Squash Lasagna
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from NUTRITION CLUB CANADA http://nutritionclub.ca/spaghetti-squash-lasagna/
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