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mini spaghetti squash lasagnas

These lasagnas are perfect for busy cooks. They're quick to make and taste amazing. By using spaghetti squash instead of pasta, you get a dish that's both filling and light.
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Ingredients Equipment Method

Ingredients
  

  • 2 medium spaghetti squash
  • 1 pound grilled chicken breast diced
  • 1 cup marinara sauce
  • 1 cup ricotta cheese
  • 1/2 cup garlic bread crumbs
  • 1 cup shredded mozzarella
  • Fresh basil leaves
  • Salt and pepper to taste

Equipment

  • 9x13-inch baking dish
  • Sharp chef's knife
  • Cutting board
  • Mixing bowls
  • Grater for cheese
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 375°F
  2. Cut spaghetti squash in half, remove seeds
  3. Roast squash for 35-40 minutes
  4. Shred squash into pasta-like strands
  5. Layer squash with grilled chicken breast
  6. Sprinkle garlic bread crumbs between layers
  7. Top with marinara and cheese
  8. Bake for 20 minutes until golden