Spaghetti Squash Lasagna #healthyfood #dietketo

This simple spaghetti squash lasagna is a scrumptiously mushy supper! Made with only a couple of straightforward fixings, this without gluten, vegan lasagna is a delectable primary dish!

On Tuesday night, when Alex offered this feast two go-ahead, I clarified that it was in reality truly solid and he reacted: "If this is sound, we ought to eat it consistently." So there you go people, this one was a champ.

The reason it doesn't taste solid is on the grounds that the cheddar is the superstar here. The squash enables build up the serving to estimate so you sense that you're eating a major bowl of mushy goodness when it's truly loaded with vegetables.

So I'll initially caution you that this lasagna won't turn out in lovely stacked layers, which is the reason I didn't attempt to demonstrate to you a dazzling cut. It's unquestionably somewhat messier since you're utilizing little strands of squash and not enormous noodles. Exchange offs, individuals. So I'd suggest serving this in a bowl and not on a plate.
  Spaghetti Squash Lasagna #healthyfood #dietketo
Also try our recipe California Steak Salad with Chimichurri Dressing #healthyfood #dietketo


  • 1 medium spaghetti squash (about 3 cups cooked)
  • 2 cups of marinara sauce
  • 1/2 cup part skim ricotta cheese
  • 1 1/2 cups part skim shredded mozzarella
  • Handful of fresh basil or parsley for garnish


  1. Preheat the oven to 400.
  2. Carefully slice your spaghetti squash in half. (Be careful!)
  3. Scoop out the seeds and flip them cut side down on a large microwave safe plate.
  4. Add a little water to the bottom of the plate (to create steam) and microwave on high for 10 minutes.
  5. In a small casserole dish (mine was 6 X 8) add a thin layer of tomato sauce to the bottom.
  6. Combine the rest of the tomato sauce with the ricotta cheese.
  7. Once the spaghetti squash is done in the microwave, scoop out the insides with a folk. (It’ll make little “strands”) but be careful, it’ll be hot!
  8. Then layer in spaghetti squash over the sauce.
  9. Top with sauce and repeat with spaghetti squash.
  10. Cover the whole pan with mozzarella cheese and cover with aluminum foil.
  11. Bake at 400 for about 20 minutes.
  12. Turn to broil for an additional 2-3 minutes, or until the top becomes brown and bubbly.
  13. Roughly chop the fresh basil and sprinkle over top!

Read more our recipe TOMATO AND BASIL LENTIL CHIPS RECIPE #healthyfood #dietketo

Source :

Post a Comment