Spaghetti Squash Lasagna

• 2 medium-to-large spaghetti squash (about 5.5 pounds total)
• 1 1/2 tbs extra-virgin olive oil, divided
• Salt
• Freshly ground black pepper

Everything Else:

• 4 cloves garlic, minced
• 6 packed cups of baby spinach
• ⅔ cup (2 ounces) Parmesan cheese, grated
• 2 cups marinara sauce (I use Rao’s Marinara)
• 2 cups mozzarella cheese, grated
• chopped fresh basil, for garnish
• pinch of red pepper flakes

Directions:

Spaghetti Squash:

1. To prepare the spaghetti squash, preheat the oven to 400 degrees and line a large rimmed baking sheet with parchment paper.
2. Cut off the top and very ends of each spaghetti squash. Stand the squash upright on a stable surface and slice through from top to bottom to divide it in half.
3. Use a large spoon to scoop out the spaghetti squash seeds.
4. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside.
5. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.
6. Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork.
7. Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like.

Everything Else:

1. Heat 1 tbs olive oil over medium heat in a skillet.
2. Add the garlic and sauté until fragrant, about 30 seconds to 1 minute.
3. Add the spinach and cook, stirring often, until it’s wilted. Set aside.
4. Divide the spinach and Parmesan and stir them into the squash. Season to taste with salt.
5. Spread marinara sauce generously over each and top with mozzarella.
6. Return the squash to the oven and bake for 20 minutes (at 400 degrees), or until the cheese is spotty brown.
7. Sprinkle with fresh basil and red pepper flakes, if desired, and serve.