Who doesn’t love a nice warm plate of lasagna? But all that pasta just kills almost any healthy lifestyle. I love this comfort food and defiantly didn’t want to give it up when I started eating healthier.
On my search to continue eating my favorite foods but still lose weight, I came across this awesome recipe that basically swaps the lasagna noodles for Spaghetti Squash and I couldn’t be happier with the way it turned out.
With this recipe, I’ve focused on the good stuff, which means you’ll still get plenty of sauce and cheese.
But instead of pasta noodles, you’ll load up on spaghetti squash instead. Spaghetti squash is a fiber-rich, lower-carb alternative to pasta.
Ditching the noodles saves on calories and makes room for plenty of cheese. After a trip to the oven, the spaghetti squash noodles will have absorbed some of the tomato and cheesy goodness.
A sprinkle of basil makes the flavors really pop, but the dish still tastes delicious without it.
- 1 small spaghetti squash (approx. 3½ to 4 lbs.)
- Nonstick cooking spray
- 4 cups all-natural marinara sauce
- 3 cups part-skim ricotta cheese
- 1 cup grated Parmesan cheese
- ¼ cup finely chopped fresh basil (optional)
- Preheat oven to 375° F.
- Line large baking sheet with parchment paper. Set aside.
- Cut spaghetti squash in half lengthwise. Remove seeds and membrane.
- Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender.
- Reduce oven temperature to 350º F.
- Scrape spaghetti squash flesh into stringy noodles.
- Lightly coat 4-quart baking dish with spray.
- Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.
- Evenly top with Parmesan cheese.
- Bake for 30 to 32 minutes, or until golden brown and bubbly.
- Garnish with basil if desired.
Portion Fix Containers
2B Mindset Plate It!
A great dinner option. Add an FFC for lunch.