Cheesy spaghetti squash cups with marinara, ricotta, and mozzarella. A gluten-free, low-carb twist on a lasagna classic.
# What You’ll Need:
→ Spaghetti Squash
01 - 1 medium spaghetti squash (about 2 pounds)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
→ Cheese Mixture
05 - 1 cup ricotta cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 1/2 teaspoon dried Italian herbs
09 - 1/4 teaspoon garlic powder
→ Assembly and Topping
10 - 1 cup marinara sauce
11 - 1 cup shredded mozzarella cheese
12 - 2 tablespoons chopped fresh basil (optional)
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - 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.
03 - Roast for 30 to 40 minutes or until the flesh is fork-tender and easily shredded. Allow squash to cool until safe to handle.
04 - Reduce oven temperature to 375°F. Grease a 12-cup standard muffin tin.
05 - Use a fork to separate the squash flesh into strands. Transfer to a clean towel or cheesecloth, then squeeze to remove excess moisture.
06 - Divide the spaghetti squash evenly among the muffin cups, pressing it firmly into the bottoms and up the sides to create a cup shape.
07 - In a mixing bowl, blend ricotta cheese, grated Parmesan, egg, dried Italian herbs, and garlic powder until smooth.
08 - Add a heaping tablespoon of ricotta mixture to each squash cup. Spoon marinara sauce over the ricotta layer.
09 - Sprinkle shredded mozzarella cheese evenly over each cup.
10 - Bake for 20 minutes or until the cheese is bubbling and golden brown.
11 - Allow cups to cool in the tin for 5 minutes. Carefully loosen edges with a knife and remove from muffin tin. Garnish with chopped fresh basil if desired.
