Description
These Spaghetti Squash Lasagna Cups are a delightful, low-carb twist on traditional lasagna. Roasted spaghetti squash strands form the base cups that are filled with a creamy ricotta mixture, tangy marinara sauce, and topped with melted mozzarella cheese. Perfectly portioned for easy serving, these savory cups are baked to golden perfection and garnished with fresh basil for a fresh flavor boost.
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 Baking Sheet: Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- Prepare Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, then season with salt and black pepper. Place the squash halves cut-side down on the prepared baking sheet.
- Roast Spaghetti Squash: Roast the squash for 30 to 40 minutes until the flesh is tender and can be shredded with a fork. Let it cool until it’s safe to handle.
- Prepare Muffin Tin: Lower the oven temperature to 375°F. Grease a 12-cup standard muffin tin thoroughly.
- Shred and Drain Squash Flesh: Use a fork to shred the roasted squash into strands. Transfer the strands to a clean towel or cheesecloth and squeeze out as much moisture as possible to avoid sogginess.
- Create Squash Cups: Divide the drained spaghetti squash evenly among the muffin tin cups, pressing firmly to form a cup shape with squash strands lining the bottom and sides.
- Make Ricotta Mixture: In a mixing bowl, combine ricotta cheese, grated Parmesan, egg, dried Italian herbs, and garlic powder. Mix until smooth and well blended.
- Fill Squash Cups: Spoon a heaping tablespoon of the ricotta mixture into each squash cup. Then, add a layer of marinara sauce over the ricotta.
- Add Cheese Topping: Sprinkle shredded mozzarella cheese evenly over each filled squash cup.
- Bake Lasagna Cups: Bake for 20 minutes or until the cheese is melted, bubbling, and golden brown.
- Cool and Garnish: Let the lasagna cups cool in the tin for 5 minutes. Carefully loosen the edges with a knife and remove each cup. Garnish with chopped fresh basil if desired before serving.
Notes
- Be sure to squeeze out excess moisture from the spaghetti squash to prevent soggy cups.
- If you prefer, substitute fresh Italian herbs for dried for a brighter flavor.
- Use gluten-free marinara sauce if you need to keep the dish gluten-free.
- Use a sharp knife or kitchen scissors to easily remove cups from the muffin tin.
- These cups can be prepared ahead and stored in the fridge; reheat in the oven before serving.
