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Dive into a healthier twist on a classic favorite with Spaghetti Squash Lasagna Bowls! These delightful bowls swap out traditional noodles for roasted spaghetti squash, creating a light yet satisfying base that soaks up all the rich, cheesy goodness you crave.

Layered with zesty marinara, lean sausage, and topped with ricotta and melted mozzarella, each bite is a comforting hug that won't weigh you down. Perfect for meal prep or a cozy weeknight dinner, these bowls prove that you really can indulge guilt-free! Plus, they're gluten-free and packed with nutrients, making them a superstar in the realm of healthy eats. Get ready to twirl those forks and dig in!

These Spaghetti Squash Lasagna Bowls are sure to be a hit and are super easy and quick to make with just a few ingredients and a very little hands on time. I decided to go with a low fat ricotta, but you could also get away with using low fat or fat free cottage cheese too if you really wanted.

Spaghetti Squash Lasagna Bowls

Yield: 4

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 60 MinTotal time: 1 H & 5 M

These delightful bowls swap out traditional noodles for roasted spaghetti squash, creating a light yet satisfying base that soaks up all the rich, cheesy goodness you crave.

Ingredients

1 Tbsp. Olive Oil
1 Spaghetti Squash
1/2 Lb. Reduced Fat Italian Sausage
1 1/2 C. Marinara Sauce
7.5 Oz. Low Fat Ricotta
3/4 C. Fat Free Shredded Mozzarella
1 Tsp. Hot Sh!t Seasoning
Salt & Pepper to Taste

Instructions

Preheat the oven to 400 degrees F. and cover a baking sheet with foil or a silicone baking mat for easy clean up if desired.
Cut the squash in half and scoop out the seeds to discard or use for something else. Brush 1/2 Tbsp. of the oil over either half of the squash and season with salt & pepper to taste.
Place in the oven to bake for 40 minutes.
While the squash is baking, cook the 1/2 Lb. Reduced Fat Italian Sausage in a medium skillet over medium high heat until browned and cooked through.
Stir in the 1 C. of Marinara Sauce and continue to cook to warm through then remove from the heat and set aside.
In a small bowl, stir together the 7.5 Oz. Low Fat Ricotta, 1/2 C. of Fat Free Shredded Mozzarella, 1 Tsp. Hot Sh!t Seasoning, and Salt & Pepper to Taste.
Once the squash is done, remove it from the oven and carefully scrape up the squash with a fork to make your 'noodles'.
Divide the prepared sauce and meat mixture evenly among the squash bowls, followed by the ricotta mixture. Top it all off with 1/4 C. of the remaining sauce and 2 Tbsp. of the remaining Fat Free Shredded Mozzarella.
Place in the oven to bake for another 20-25 minutes or until the cheese on top has melted and it's all hot and bubbly.
Once done, remove from the oven and enjoy right away!

Recommended Products

Rao's Homemade Marinara Sauce

Pompeian Mild Taste Olive Oil, Perfect for Roasting & Sauteing

Kraft Fat Free Natural Mozzarella Shredded Cheese

Nutrition Facts

Calories

295

Fat (grams)

16 g

Sat. Fat (grams)

5 g

Carbs (grams)

18 g

Fiber (grams)

3 g

Net carbs

3 g

Sugar (grams)

10 g

Protein (grams)

21 g

Sodium (milligrams)

1231 mg

Cholesterol (grams)

61 mg

Nutritional Claims: Wheat Free • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free