Description
A healthy twist on traditional lasagna, these Spaghetti Squash Lasagna Cups are packed with flavor and perfect for those looking to cut carbs.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 jar marinara sauce
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut side down on a baking sheet and roast for about 30-40 minutes, until tender.
- Let it cool, then use a fork to scrape out the strands of squash into a bowl.
- In a mixing bowl, combine ricotta cheese, egg, Italian seasoning, salt, and pepper.
- Layer the strands of spaghetti squash in a muffin tin, add the ricotta mixture, marinara sauce, mozzarella, and Parmesan.
- Repeat the layering until the muffin cups are filled. Bake for 25-30 minutes until bubbly and golden brown.
- Remove from oven and garnish with fresh basil before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 267
- Sugar: 3g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg