Rachael Ray: Melissa d’Arabian Spaghetti Squash Lasagna Recipe

Rachael Ray: Spaghetti Squash Recipes

Melissa d’Arabian visited Rachael Ray with her Spaghetti Squash Lasagna Recipe, plus a way to make the vegetable in your Crock Pot and a Thanksgiving-inspired dish with the vegetable.

Rachael Ray: Melissa d’Arabian Spaghetti Squash Lasagna Recipe Ingredients

Ricotta, spinach, egg, and parmesan are among the components that help transform spaghetti squash into a tempting but healthy lasagna swap. Rachael noticed how quick this was to put together, and the women agreed that you could easily turn this into a make-ahead meal.

• 1 cooked Spaghetti Squash
• 1 25-oz jar Marinara Sauce
• 1 Egg
• 2 tsp dried Italian Herb Seasoning
• Nonstick Spray
• 2 links mild Turkey Sausage (out of casings)
• 1 cup part-skim Ricotta Cheese
• 3/4 cup thawed, drained Frozen Chopped Spinach
• 1/4 cup grated Parmesan Cheese
• 1/2 cup grated Mozzarella Cheese

Melissa d’Arabian: Rachael Ray Spaghetti Squash Lasagna Recipe Directions

1. Preheat oven at 375 F.
2. Halve squash and discard seeds. Scoop flesh into a bowl.
3. Cook sausage on medium in a skillet.
4. Stir in marinara sauce and take off heat.
5. Combine ricotta cheese with spinach, parmesan, egg, and Italian herbs.
6. Prepare a baking dish with cooking spray and put half the sauce in the bottom.
7. Top with squash, ricotta mixture, and half the mozzarella.
8. Top with the remaining sauce and bake 45 minutes.
9. Halfway through cooking, add the rest of your mozzarella.
10. Let casserole rest for 10 minutes before serving.

Rachael Ray: Melissa d’Arabian Slow Cooker Spaghetti Squash Recipe

Do you need to save even more time? Here’s a bonus recipe explaining how to do the work of cooking spaghetti squash in a slow cooker.

Ingredients

• 1 Spaghetti Squash
• 1 cup low-sodium Chicken Stock

Directions

1. Use a knife to carefully cut slits into the spaghetti squash. (If it’s too hard to puncture, try microwaving it for about three minutes.)
2. Place the entire squash in the slow cooker. Cover and cook on high for three to four hours or on low for six to eight hours.