Description
These Spaghetti Squash Lasagna Cups are a low-carb, gluten-free twist on classic lasagna, featuring roasted spaghetti squash as the base filled with a creamy ricotta mixture, marinara sauce, and melted mozzarella. Perfect as a comforting and flavorful appetizer or main dish, they are easy to prepare and bake in muffin tins for individual servings.
Ingredients
Scale
Spaghetti Squash Base
- 1 medium spaghetti squash (about 2 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Ricotta Mixture
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon dried Italian herbs
- 1/4 teaspoon garlic powder
Toppings
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh basil (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the squash.
- Prepare Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt and black pepper. Place each half cut-side down on the prepared baking sheet.
- Roast the Squash: Roast the squash in the oven for 30 to 40 minutes until the flesh is tender and can be easily shredded with a fork. Let it cool enough to handle safely.
- Reduce Oven Temperature and Grease Muffin Tin: Lower the oven temperature to 375°F (190°C). Grease a 12-cup standard muffin tin to prevent sticking.
- Shred and Drain Squash: Use a fork to shred the roasted squash flesh into noodle-like strands. Place the strands in a clean towel or cheesecloth and squeeze out excess moisture to prevent sogginess.
- Form Squash Cups: Evenly divide the shredded squash among the muffin cups, pressing firmly to form cup shapes lining the bottom and sides of each muffin cup.
- Prepare Ricotta Filling: In a mixing bowl, combine ricotta cheese, grated Parmesan, egg, dried Italian herbs, and garlic powder until smooth and well blended.
- Fill the Cups: Spoon a heaping tablespoon of the ricotta mixture into each squash cup, then top each with a spoonful of marinara sauce.
- Add Cheese Topping: Sprinkle shredded mozzarella cheese evenly over the marinara layer in each cup.
- Bake the Cups: Bake the filled lasagna cups for about 20 minutes, or until the cheese is bubbling and has turned golden brown.
- Cool and Serve: Let the cups cool in the muffin tin for 5 minutes, then carefully loosen the edges with a knife to remove them. Garnish with chopped fresh basil if desired before serving.
Notes
- Squeezing excess moisture from the spaghetti squash is crucial to prevent soggy lasagna cups.
- You can substitute marinara with your preferred tomato sauce for different flavors.
- For a vegetarian option, ensure the marinara sauce does not contain meat.
- Leftover cups can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Adding fresh basil at the end enhances flavor and adds a fresh aroma.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
