Prep: 15 minutes if you
already have roasted squash
Cook: 20-30 minutes
Serves: 4-6
Description: It is a challenge when you are trying to eat low carb and are craving Italian. I saw this recipe a while ago and thought it was worth the try. I first made it in individual ramekins and it turned out divine! My daughter actually believed it was noodles. She looked at the strands covered in sauce and cheese and then looked up at me....what she doesn't know won't hurt her.
Ingredients:
2 cups marinara sauce
3 cups cooked roasted spaghetti squash
1 cup ricotta
8 tsp parmesan cheese
6 oz shredded mozzarella
Italian seasonings to taste
To roast the squash: cut it in half and remove the seeds. Liberally season the inside with S&P and olive oil. Roast on 350 for about an hour. Remove from cookie sheet and shred with a fork. Lay out on a cutting board to cool. Season the strands again. Put in plastic bag and in the fridge for later use.
Directions:
1. ladle 1 1/2 cup of your favorite marinara sauce and Italian seasonings on the bottom of a casserole dish.
2. Top with 1 cup of cooked spaghetti squash and spread evenly.
3. Top each with 1/2 cup ricotta.
4. Sprinkle 4 teaspoons of grated parmesan cheese and 3 ounces of mozzarella on each.
5. Add the remaining sauce, seasoning, squash, Parmesan, and mozzarella cheese.
6. Cover with foil and bake at 375 for 20 - 30 minutes, or until the edges begin to bubble
7. Uncover and cook an additional 5 minutes.
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