Spaghetti & Zucchini Squash Bake

Spaghetti & Zucchini Squash Bake

Spaghetti & Zucchini Squash Bake

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:)

Serves 4

3 c spaghetti squash

2 medium zucchini squash

2 c marinara

3 c shredded mozzarella cheese

1 Tbs oregano

1 Tbs basil

Preheat oven to 425 degrees.  Place spaghetti squash on aluminum foil and bake for 45-60 minutes.  Remove from oven and slice length wise, scoop out seeds. IMG_1566

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.

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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.

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