Description
Spaghetti Squash Lasagna Cups are a delicious, low-carb alternative to traditional lasagna, featuring roasted spaghetti squash shaped into cups filled with a creamy ricotta mixture, marinara sauce, and melted mozzarella cheese. These individual servings offer a perfect combination of flavors and textures, baked to bubbly perfection for a comforting and healthy meal.
Ingredients
Scale
Main Ingredients
- 1 medium spaghetti squash (about 2 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon dried Italian herbs
- 1/4 teaspoon garlic powder
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh basil (optional)
Instructions
- Preheat and Prepare Squash: Preheat oven to 400°F. Line a baking sheet with parchment paper. Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with olive oil and season with salt and black pepper. Place cut-side down on the baking sheet.
- Roast the Squash: Roast for 30 to 40 minutes until the flesh is fork-tender and can be easily shredded. Remove from oven and allow squash to cool until safe to handle.
- Prepare Muffin Tin: Reduce oven temperature to 375°F. Grease a 12-cup standard muffin tin to prevent sticking.
- Shred and Drain Squash: Use a fork to separate the squash flesh into strands. Transfer the strands to a clean towel or cheesecloth, then squeeze firmly to remove excess moisture for a better texture.
- Form Squash Cups: Divide the shredded squash evenly among the muffin cups, pressing firmly into the bottoms and up the sides to create a cup shape for holding the filling.
- Make Ricotta Mixture: In a mixing bowl, blend ricotta cheese, grated Parmesan, egg, dried Italian herbs, and garlic powder until smooth and well combined.
- Assemble Cups: Add a heaping tablespoon of the ricotta mixture into each squash cup, then spoon marinara sauce over the ricotta layer for rich flavor.
- Add Cheese Topping: Sprinkle shredded mozzarella cheese evenly over each cup for a gooey, melted topping.
- Bake the Cups: Bake in the oven for 20 minutes or until the cheese is bubbling and has turned golden brown.
- Cool and Serve: Allow the lasagna cups to cool in the tin for 5 minutes. Carefully loosen the edges with a knife and remove from the muffin tin. Garnish with chopped fresh basil if desired, then serve warm.
Notes
- Make sure to squeeze out as much moisture from the spaghetti squash as possible to avoid soggy cups.
- You can prepare the spaghetti squash ahead of time and refrigerate the shredded strands until ready to assemble.
- For a vegetarian option, ensure the marinara sauce does not contain meat.
- These cups can be reheated in the oven or microwave for a quick meal.
- Optionally, substitute mozzarella with a lower-fat cheese to reduce calories.
