Forgive me if this post's writing is subpar, but I've been up since 4am and to Durham, NC and back for a meeting. I'm home now with a glass of wine and some delicious spaghetti squash leftovers. It would be cruel not to share.
For those who love baked pasta dishes but are trying to eat a little less carbs, this is a great stand-in for cheesy, gooey lasagna. Keep in mind that spaghetti squash doesn't taste like spaghetti, but it does have a nice texture and holds up to sauces quite well, making it a lovely substitute. I also used part-skim cheeses where I could, although I don't think it made much of a difference when I housed 1/4 of the dish in one sitting.
For the easy vegetarian recipe, read on!
Spaghetti Squash "Lasagna"
adapted from SkinnyTaste (I added some additional veggies and goat cheese!)
1 spaghetti squash
2 cups your favorite marinara (or make your own)
1/2 can artichoke hearts, quartered or eighthed (??)
1 jalepeno, chopped
3/4 cup part-skim ricotta
3 oz goat cheese
8 tsp parmesan cheese
6 oz part skim shredded mozz
Preheat the oven to 350°. Cut the spaghetti squash in half, then remove the seeds and stringy gook. Place on a baking sheet cut sides up, sprinkle with salt and pepper, and bake for about an hour or until flesh is tender to the touch. Remove from the oven and let sit for about 10 minutes, then scrape out the spaghetti strands. (Note: if you're in a pinch, you can also microwave the spaghetti squash, but roasting does add a nicer flavor to it).
Increase the oven to 375°. In a bowl, mix the goat cheese and ricotta together. Spread a thin layer of marinara on the bottom of a square glass baking dish (8x8). Arrange 1/2 the squash on top of the sauce, then 1/2 the ricotta/goat cheese, then 1/2 the parmesan, then 1/2 the mozz. Add the rest of the spaghetti squash, then cover with the rest of the marinara. Add the rest of the cheeses, finishing with the mozz. Bake for 20-25 minutes, until the cheese is melted and the sauce is bubbly. Try to let sit for 10 minutes before eating!