Meatless Lasagna Spaghetti Squash

I LOVE Italian food. I could happily eat pasta 7 days a week. Unfortunately my waist line nor my Dr would appreciate my pasta diet lol. I love finding new dishes that have all the flavors and less of the carbohydrates. Spaghetti squash is a GREAT way of doing that. When roasted spaghetti squash looks nearly identical to spaghetti noodles and though the taste and texture is not exact it is VERY close. When you add your proteins, sauces, and condiments you will be amazed at how much you do NOT miss the starches in your meal. This meatless lasagna spaghetti squash is an absolute favorite of mine! The "pasta", tomato sauce, and gooey melty cheeses. Num num num num!!!

Each spaghetti squash will feed 2 adults who have brought their appetites. Prep time is literally minutes to get the squash in the oven though it's probably another 5-15 minutes to pull the squash noodles out of the shells depending on how many you prepare. This recipe will feed 4 adults. 

Ingredients

FOR THE ROASTED SPAGHETTI SQUASH:

• 2 small spaghetti squash, cut in half and seeded
• a couple tablespoon of olive oil
• salt and pepper to taste

FOR THE filling:

• 1/3 cup Part Skim Ricotta Cheese
• 2 Tbsp Parmesan Cheese
• 1 Tbsp Chopped Basil or 1.5 tsp dried basil
• 3/4 cup Shredded Mozzarella
• salt and pepper to taste
• 1 jar Your Favorite Spaghetti Sauce 
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 UTENSILS YOU WILL NEED:

• Baking Dish
• Large Cutting Knife
• Cutting Board
• Fork
• Medium Mixing Bowl
• Large Mixing Bowl
• Mixing Spoon

Directions

FOR THE ROASTED SPAGHETTI SQUASH:

1. Gather up some brute strength (or do like me and have someone stronger do it) and cut squash in half length wise.                                                                                 
2. Using a large metal spoon, scoop out seeds like you would a pumpkin or zucchini. 
3. Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and place on baking dish.                                                               
4. Roast, skin side up, in a preheated 425F oven until tender, about 30 minutes. I'm not a big fan of crunchy spaghetti squash so I roast mine til the skin starts browning. Almost singed looking. 
5. Once roasted, let the skin cool to touch or use a dish towel to grab hold of. 
6. Taking a fork, you literally just drag the fork across the flesh. The squash easily comes out like strings of spaghetti noodles into your large mixing bowl. 
7. Leave the now empty spaghetti squash shells on your baking dish.

FOR THE lasagna filling:

1. In medium mixing bowl combine ricotta cheese, Parmesan cheese, and basil. 
2. Toss your squash noodles with your jar spaghetti sauce until covered but not drowning in sauce.
3. Add 3/4 of your ricotta cheese mixture with your squash noodles. 
4. Fill your spaghetti squash shells with your squash noodles mixture. 
5. Top each Squash boat with remaining ricotta cheese and mozzarella cheese.
6. Baked on the center rack for 20-30 minutes until the cheese is hot and melted. 
7. Enjoy!!

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