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  • Monica Jumper

Veggie lovers


Imagine sitting this in your table for your family or guest! It smells as amazing as it looks, the taste is exquisite and it’s so very filling! The good news you can add in a protein or serve separately!

Spaghetti Squash Lasagna

  1. This sinfully delicious Spaghetti Squash Lasagna is made with all-natural marinara, part-skim ricotta cheese, grated Parmesan cheese, and healthy spaghetti squash.

Course Main Course

Cuisine Italian

Keyword gluten free, High in Protein, vegetarian

Prep Time 15 mins

Cook Time 1 hr 17 mins

Total Time 1 hr 32 mins

Servings 4 Servings

Calories 474 kcal

Author Beachbody

Ingredients

1 small spaghetti squash (approx. 3½ to 4 lbs.)Nonstick cooking spray4 cups all-natural marinara sauce3 cups part-skim ricotta cheese1 cup grated Parmesan cheese¼ cup finely chopped fresh basil (optional)

Instructions

  1. Preheat oven to 375° F.

  2. Line large baking sheet with parchment paper. Set aside.

  3. Cut spaghetti squash in half lengthwise. Remove seeds and membrane.

  4. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender.

  5. Reduce oven temperature to 350º F.

  6. Scrape spaghetti squash flesh into stringy noodles.

  7. Lightly coat 4-quart baking dish with spray.

  8. Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.

  9. Evenly top with Parmesan cheese.

  10. Bake for 30 to 32 minutes, or until golden brown and bubbly.

  11. Garnish with basil (if desired).


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