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SPAGHETTI SQUASH LASAGNA BOATS Recipe
by Kymberlee Coyle

SPAGHETTI SQUASH LASAGNA BOATS

This is a lighter recipe of the original version. Creamy lasagna filling and bakes in a spaghetti squash. Pssst, my grandkids eat the squash when prepared this way!!!

Avg. 4/5 1 vote

Prep time: 10 minutes	Italian
Cook time: 45 minutes	Servings: 4

Ingredients

4 spaghetti squash (prick with fork and cook in big pot of boiling, salted water for approximately 20 mins or until soft, let cool)
Extra Virgin Olive Oil
1 15 oz. container of fat free ricotta
1 cup of low fat shredded mozzarella (i like Kraft 2%)

1 cup parmesan, divided
2 eggs
2 tsp each italian seasoning and dried parsley
1 lg jar of your favorite spaghetti sauce

Directions

When squashes are cool enough to handle. scoop out seeds and pull strains with a fork. Drizzle with olive oil and sprinkle with salt and pepper. Mix together cheeses and eggs, reserving 1/2 cup of parm. Evenly divide among between the 4 squash halves. Top with sauce and remaining 1/2 cup of parmesan cheese. Bake in 400 oven for about 20 minutes until melted and gooey. ENJOY!