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Spaghetti Squash Lasagna Cups: 1 Amazing Recipe

Spaghetti Squash Lasagna Cups
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Spaghetti Squash Lasagna Cups are a delightful and healthy twist on traditional lasagna, using spaghetti squash as a base for individual servings filled with a rich cheese mixture and marinara sauce. These healthy lasagna cups are perfect for a quick fix that feels gourmet.

Ingredients

Scale
  • 1 medium spaghetti squash (about 2 pounds)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/2 teaspoon dried Italian herbs
  • 1/4 teaspoon garlic powder
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh basil (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with olive oil and season with salt and black pepper. Position cut-side down on the lined baking sheet.
  3. Roast for 30 to 40 minutes or until the flesh is fork-tender and easily shredded. Allow spaghetti squash to cool until safe to handle.
  4. Reduce oven temperature to 375°F (190°C). Grease a 12-cup standard muffin tin for your spaghetti squash lasagna cups.
  5. Use a fork to separate the squash flesh into strands. Transfer to a clean towel or cheesecloth, then squeeze to remove excess moisture.
  6. Divide the spaghetti squash evenly among the muffin cups, pressing it firmly into the bottoms and up the sides to create a cup shape for these individual spaghetti squash lasagna.
  7. In a mixing bowl, blend ricotta cheese, grated Parmesan, egg, dried Italian herbs, and garlic powder until smooth. This forms the delicious filling for your low carb lasagna muffins.
  8. Add a heaping tablespoon of ricotta mixture to each squash cup.
  9. Spoon marinara sauce over the ricotta layer.
  10. Sprinkle shredded mozzarella cheese evenly over each baked spaghetti squash lasagna cup.
  11. Bake for 20 minutes or until the cheese is bubbling and golden brown.
  12. Allow cups to cool in the tin for 5 minutes. Carefully loosen edges with a knife and remove from muffin tin.
  13. Garnish with chopped fresh basil if desired. Enjoy your easy spaghetti squash lasagna cups!

Notes

  • Choose a ripe spaghetti squash for the best flavor and texture in your spaghetti squash lasagna mini.
  • Don’t rush the draining process; moisture is the enemy of a good cup.
  • Experiment with different cheeses for unique flavor combinations in these gluten-free lasagna cups.
  • Use a mix of fresh and dried herbs for extra depth.
  • Let the cups cool slightly before serving; this helps them hold their shape.
  • You can prepare these make ahead spaghetti squash lasagna cups in advance and bake them when ready.
  • Leftover spaghetti squash lasagna cups can be stored in an airtight container in the fridge for up to three days.
  • These spaghetti squash lasagna cups freeze beautifully for up to three months.
  • If you’re not a fan of ricotta, consider using cottage cheese or a vegan cheese alternative for your vegetarian spaghetti squash lasagna cups.

Nutrition

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