spaghetti squash lasagna

Getting snow in so I did some baking 🙂 spaghetti squash lasagna, loaded with fiber, low carb, gluten free and nutritious!Screen Shot 2016-01-23 at 1.20.52 PM


Screen Shot 2016-01-23 at 1.19.24 PMIngredients:

Organic spaghetti squash

olive oil

Organic marinara sauce

salt

mushroom

Low fat ricotta cheese

Maple smoked cheddar

Screen Shot 2016-01-23 at 1.19.24 PMsiracha

Directions:

  1. cut the spaghetti squash in half and take out the seed
  2. pour some olive oil and sprinkle some salt on the inside of the squash
  3. Bake spaghetti squash in oven at 375 degrees for 30 minutes (until you can poke through with a fork)
  4. in a square pan, scrape one of the half squash the long way and cover the pan
  5. spread marinara sauce
  6. slice the mushroom and place it on top of the sauce
  7. place ricotta cheese around or on top of the mushroom
  8. scrape the other half of the spaghetti squash on top of the ricotta cheese
  9. If you would like more cheese on top, place a lay of cheese. I used maple smoked cheddar.
  10. bake it in the oven at 425 for 10-15 minutes until cheese melts
  11. once its done, spread some siracha on top (if desired)

 

 

Advertisements

One comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s