Spaghetti Squash Lasagna

Ingredients:

• 1 large spaghetti squash
• 1 lb ground beef (or ground turkey)
• 2 cups marinara sauce, sugar-free
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

• 1 egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil, chopped (for garnish)

Directions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.

1. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Bake for 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
2. While the squash is baking, cook the ground beef in a skillet over medium heat until browned. Drain excess fat, then stir in the marinara sauce and Italian seasoning. Set aside.
3. In a mixing bowl, combine the ricotta cheese, egg, salt, and pepper until smooth.
4. Once the squash is cooked and cool enough to handle, use a fork to shred the flesh into spaghetti-like strands.
5. In a baking dish, layer half of the shredded squash, followed by half of the meat sauce, then spread half of the ricotta mixture. Repeat these layers and top with mozzarella and Parmesan cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil before serving

Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes
Kcal: 320 kcal per serving | Servings: 4 servings

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