Spaghetti Squash Lasagna Recipe

Lasagna usually means a tasty and satisfying, but at the same time, quite fatty and high-calorie dish. The last part of this view is easily refuted by the above recipe. Lasagna with vegetables and lean chicken can be healthy and tasty at the same time.

Ingredients

• 1 medium spaghetti squash (approx. 1.8 kg)
• 1 tbsp olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 bunch of feces, stem, and chop roughly into small pieces
• 2 tablespoon. cooked chicken
• 425 gr. ricotta
• 1 egg
• 2 tablespoon. coarsely grated mozzarella
• 2.5 tablespoon. marinara sauce
• Chopped fresh basil, for sprinkling (optional)

Instructions

1. Preheat oven to 190 ° C. Cut the pumpkin in half lengthways and remove seeds and visible fibers. Place the halves, cut side down, on a baking sheet. Bake until soft (about 45 minutes).
2. In the meantime, coat a 33 cm by 23 cm baking dish with cooking spray. In a large saucepan, heat vegetable oil over medium heat. Add onion, sauté until transparent (5-7 minutes). Add garlic and fry until aroma appears (2 minutes). Add kale and chicken. Cook for about 5 minutes. Sprinkle with salt and pepper and turn off the heat.
3. In a large bowl, combine the ricotta and egg, 1.5 tablespoon. mozzarella and cooked kale mixture. Mix until the ingredients are fully combined, sprinkle with salt and pepper.
4. Spread 1/2 tablespoon. marinara sauce over the bottom of the prepared baking dish then spread half of the finished spaghetti pumpkin pulp on top. Coat 1/2 of the ricotta mixture and then 1 tablespoon. marinas. Repeat one more time in the same order, finishing with a layer of sauce. Sprinkle over 1/2 tablespoon. leftover mozzarella.
5. Bake until hot and the cheese melts, bubbling and lightly browning around the edges (25-30 minutes). Let stand for about 10 minutes, then, if using basil, sprinkle on top and serve.