Here’s to family and friends! October is the beginning of squash season and we love this family friendly, one dish wonder because the strands of luscious roasted spaghetti squash are layered with yummy marinara sauce, juicy mozzarella and creamy ricotta cheese to make a naturally low carbohydrate and perfectly bariatric friendly family meal. Enjoy!
2 cups marinara sauce
3 cups cooked spaghetti squash
1 cup part skim ricotta
8 tsp parmesan cheese
6 oz part skim shredded mozzarella (Sargento)
*See instructions on how to roast spaghetti squash.
*Preheat oven to 375°.
*In four individual 5 x 7-inch oven safe baking dishes, ladle 1/4 cup quick marinara sauce on the bottom of each dish.
*Top each with 3/4 cup of cooked spaghetti squash and spread evenly.
*Top each with 1/4 cup ricotta.
*Sprinkle 1 teaspoon of grated parmesan cheese and .75 oz mozzarella on each.
*Add the remaining sauce, parmesan and mozzarella cheese.
*Cover with foil and bake for 15 – 20 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.
Servings: 4, Serving Size: 1 slice of lasagna
Protein: 19.6 grams
Carb: 21.0 grams
Fat: 13.7 grams