4
50 minutes
190
Enjoy the flavors of lasagna without the heaviness (and loads of calories!). This simple recipe provides multiple servings, so you can enjoy leftovers too! This recipe supports the Phase 2 plan and makes 4 servings at 190 calories per serving.
1 spaghetti squash
½ cup marinara sauce
½ cup part-skim ricotta cheese
½ cup part-skim shredded mozzarella cheese
1 Tbs extra virgin olive oil
2 Tbs garlic powder
1 Tbs dried basil (and/or fresh basil for topping)
Preheat oven to 450 degrees.
Cut spaghetti squash in half lengthwise and scoop out seeds.
Sprinkle a dash of salt and pepper on the insides of the squash halves, then drizzle olive oil, rubbing it in.
Place squash flesh side down on baking sheet and bake for 35-40 minutes, until golden brown and easy to separate flesh with a fork.
Using a fork, scrape the flesh to pull up the strands of squash. Arrange the squash “spaghetti” in an oven-proof baking dish.
Mix in the sauce, ricotta, and spices, then sprinkle the mozzarella on top. Put back in oven, uncovered, for 5-10 minutes, until cheese melts. Top with fresh basil, sliced into ribbons (optional). Enjoy!
