Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

I may have already decorated for fall but I am not really ready for summer to end. I LIVE on spaghetti squash all year so this is a great way to merry Summer and Fall and save you on a few carbs too. Sorry to my fellow dairy free friends.

Here is what you need:

• parchment paper
• small spaghetti squash
• non stick spray
• 4 cups organic marinara sauce
• 3 cups part skim ricotta cheese
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped basil

Okay lets get cooking

1. Preheat oven to 375
2. Line a large baking sheet with parchment paper
3. Cut spaghetti squash in half lengthwise. Remove seeds and stringy membrane.
4. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender.
5. Reduce oven temp to 350
6. Scrape spaghetti squash flesh into stringy noodles
7. Lightly coat a 4 quart baking dish with spray
8. Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in a baking dish. Repeat with second layer.
9. Evenly top with Parmesan cheese
10. Bake 30-35 minutes or until golden brown
11. Garnish with basil
12. Serve with some green veggies and enjoy!