Spaghetti Squash Lasagna!

A fun and unique way to enjoy this amazing squash!

Spaghetti Squash Lasagna

2 medium spaghetti squash (about 5 pounds total), halved lengthwise and seeded

2 tablespoons olive oil

Salt and freshly ground black pepper

1 1/2 cups marinara sauce (use your favorite variety)

1 1/3 cups ricotta cheese

1 cup shredded mozzarella cheese, divided

3 tablespoons grated parmesan cheese, divided

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon oregano

1/4 teaspoon crushed red pepper flakes

Fresh basil leaves

Preheat the oven to 400 degrees. Place the squash halves, cut side up, on a baking sheet and brush each half with the olive oil. Season with salt and pepper.

Roast, uncovered, until soft, about 45 minutes. Let cool.

Reduce the oven temperature to 375 degrees.

Using a fork, scrape the flesh from the skin, making long, spaghetti-like strands. Transfer the flesh to a large bowl and reserve the skins (to use as baking vessels).  

Add the marinara sauce to the squash and toss to combine.

In a large bowl, combine the ricotta, 1/2 cup of the mozzarella, 2 tablespoons of the parmesan, garlic powder, onion powder, oregano, and red pepper flakes. Mix well.

Arrange 1/3 of the squash in the bottom of the reserved squash skins. 

Top with half of the ricotta mixture. 

Top with another 1/3 of the squash and then remaining ricotta mixture. Top with the remaining squash, remaining mozzarella, and remaining parmesan cheese.

Transfer the halves to a roasting pan and bake for 30 minutes, until the cheese is golden and bubbly.

Top with fresh basil leaves before serving.

Serves 4