Vegetarian lasagna stuffed spaghetti squash
Vegetarian lasagna stuffed spaghetti squash
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 400 degrees.
Cut your spaghetti squash in half, scoop out the seeds, and place face down on a baking sheet.
Bake for 30-35 minutes, until the squash is tender.
Scrape the squash with a fork, removing the majority of the squash and placing it in a large bowl. Leave a little bit around the edges so the squash “bowl” holds it’s form.
Heat olive oil in a skillet on medium heat. Add your garlic and spinach and cook for 2-3 minutes, until spinach is wilted and vibrant green. Remove from heat.
Mix your ricotta, lemon zest, parmesan cheese, salt, pepper, and spinach in a large mixing bowl. Set aside.
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Reviews from the Original Source
It looks fantastic :)
I would really love to prepare it for my mother in law, since she is a vegetarian and usually I am in a bind what interesting thing to prepare for her, so she won't have to eat only side dishes and soup. Unfortunately, I can't go with just vegetarian dishes, because her husband is the exact opposite - he won't sit on the table without something high protein. But both are really nice people, so in the end whatever I prepare, family gatherings turn out to be fun :)
My only concern is if I'll be able to find spaghetti squash here (Bulgaria). For sure it's not typical here, but I hope I'll manage to find somewhere. The kinds we here are really hard, so I don't think they'll work well for this dish.
Thank you for sharing this nice recipe.
Did you make this recipe?
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