One of my favorite fall veggies is Spaghetti Squash! I remember the first time my mom baked it for us – she would toss it in olive oil and sprinkle grated parmesan over top. I was hooked. It has this wonderfully sweet taste and crunchy texture and it is loaded with fiber. I could easily eat a whole one by myself! This recipe combines both spaghetti squash and zucchini and is essentially lasagna replacing the pasta with squash. It’s a favorite around here and an easy throw-together dinner:)
3 c spaghetti squash
2 medium zucchini squash
2 c marinara
3 c shredded mozzarella cheese
1 Tbs oregano
1 Tbs basil
Scoop out spaghetti squash and place in bowl. Set aside. Grease a 3 qt baking dish and bring oven down to 350 degrees. Spread 1 c marinara in bottom of baking dish. Layer 1 lengthwise sliced zucchini over top of marinara followed by 1 1/2 c spaghetti squash, and 1 1/2 c shredded mozzarella.
Follow by another cup of marinara, the other sliced zucchini, 1 1/2 c spaghetti squash and 1 1/2 c shredded mozzarella. Sprinkle oregano and basil on top of lasagna and bake at 350 for 30 minutes.