Baked Spaghetti Squash Lasagna

Cooked spaghetti squash is separated into strands with fork and tossed with all-purpose flour, minced garlic, and salt. Ricotta cheese, spinach leaves and parmesan cheese are combined and spread onto bottom of casserole dish. Cheese is topped with prepared spaghetti squash, red pasta sauce and sliced mozzarella cheese. Casserole is baked in hot oven until sauce is bubbling and cheese is golden brown.

Ingredients -

1 (2-3/4 pounds) medium Spaghetti Squash
3 tablespoons Flour
1 medium Garlic Clove, minced
1/2 teaspoon Salt
1 (15 ounces) carton Low Fat Ricotta Cheese, drained
1 cup packed Spinach Leaves
1/3 cup grated Fresh Parmesan Cheese
1 cup Italian Style Red Pasta Sauce
6 ounces sliced Mozzarella Cheese

Preparation:

1. Cook the squash in the microwave for 12 minutes.

2. Cool for handling.

3. Cut the squash in half lengthwise and remove and discard the seeds.

4. Remove the squash with a fork into strings.

5. Add the flesh, flour, garlic and salt to a large mixing bowl until well combined.

6. In a blender, add the ricotta, spinach and parmesan.

7. Blend until smooth.

8. Spread 1/2 of the ricotta mixture evenly in the bottom of a 6 cup baking dish.

9. Top evenly with the squash mixture.

10. Spread the sauce mixture evenly over the squash.

11. Cover the top with mozzarella slices.

12. Bake uncovered in a 350 degree oven for 45 to 50 minutes.

13. Serve.

Spaghetti Squash Tip –

Winter Squash Family

A member of the winter squash family, spaghetti squash has a hard exterior and firm fruit interior. When cooked the flesh of the squash separates into long strands resembling the spaghetti pasta shape.

Spaghetti Squash Tip –

Shell is Not Edible

The hard shell exterior of the winter squash variety is not edible. The shell may be removed before use, or the shell may be left on, as it often is when roasting. Check your recipe for the proper preparation.

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