I love pasta but try to eat as little as possibly because of the dreaded C-word. Carbs. So I discovered spaghetti squash: a vegetable with a similar consistency to spaghetti, only healthier! It is so easy to cook and can be used in so many different recipes. It is also very filling and always tricks me into thinking I am eating “real” pasta. One of my new favorite items is spaghetti squash “lasagna.” I guess it is not really lasagna, but the layering of the squash, cheese, sauce and veggies all in a clear baking dish make it a healthy lasagna in my mind.
It is easy for a great healthy weeknight meal. Because I need some protein in my dinner, I have baked some chicken on the side, and served it together. This time, I added the cooked chicken on near the end, and broiled for a few minutes until it was all melt-y.
1 Whole Spaghetti Squash (you probably won’t use all of it)
Lowfat mozzarella cheese
1 jar spaghetti sauce
Optional: Chicken breasts; other veggies
I like to cook this in the microwave because it doesn’t take as long but tastes the same!
1) Stab holes in squash
2) Put on a place and microwave for 12 minutes
3) Take it out and wait for it to cook of a little before cutting it in half (Caution: WAIT FOR IT TO COOL OFF! I am super impatient and always burn my fingers trying to cut it too soon
4) Take the seeds and stringy guts out and throw away. Then scrape the insides out with a fork and set aside
It’s that easy!
Take an 8×8 baking dish and put a layer of spaghetti squash, then sauce, then ricotta and mozzarella. Repeat this and then add chicken on top. Sprinkle cheese on chicken and bake on 375 for 20-25 minutes.
**The first time I made this, I did not use ricotta and it still turned out great. Don’t be shy to play around with this recipe and use your favorite cheeses. Adding some veggies would be great too! You really can’t go wrong.