Description
Spaghetti Squash Lasagna Cups are a delightful and healthy twist on traditional lasagna, using spaghetti squash as a base for individual servings filled with a rich cheese mixture and marinara sauce.
Ingredients
Scale
- 1 medium spaghetti squash (about 2 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon dried Italian herbs
- 1/4 teaspoon garlic powder
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh basil (optional)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with olive oil and season with salt and black pepper. Position cut-side down on the lined baking sheet.
- Roast for 30 to 40 minutes or until the flesh is fork-tender and easily shredded. Allow squash to cool until safe to handle.
- Reduce oven temperature to 375°F. Grease a 12-cup standard muffin tin.
- Use a fork to separate the squash flesh into strands. Transfer to a clean towel or cheesecloth, then squeeze to remove excess moisture.
- Divide the spaghetti squash evenly among the muffin cups, pressing it firmly into the bottoms and up the sides to create a cup shape.
- In a mixing bowl, blend ricotta cheese, grated Parmesan, egg, dried Italian herbs, and garlic powder until smooth.
- Add a heaping tablespoon of ricotta mixture to each squash cup. Spoon marinara sauce over the ricotta layer.
- Sprinkle shredded mozzarella cheese evenly over each cup.
- Bake for 20 minutes or until the cheese is bubbling and golden brown.
- Allow cups to cool in the tin for 5 minutes. Carefully loosen edges with a knife and remove from muffin tin. Garnish with chopped fresh basil if desired.
Notes
- Use fresh herbs for enhanced flavor.
- Feel free to experiment with different cheeses based on preference.
- For a spicier version, add red pepper flakes to the marinara sauce.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg