These spaghetti squash lasagna bowls are hearty, comforting and absolutely delicious. The perfect fall dinner!
Blogging can be pretty high maintenance, especially if you blog about food. Putting together a recipe, testing it (multiple times), photographing it, editing the photos then finally putting it all together in one pretty blog post is hard work. Let me be real – this post is not one of those high maintenance posts.
I originally made this recipe a few weeks ago when I was sick with a gnarly cold and just wanted some warm, comforting, cheesy food for dinner. After heading to good old TJ’s to go grocery shopping, I was pretty ecstatic to see all the fall squash lined up and ready for me to eat. Spaghetti squash was the only answer to my comfort-food craving.
After making these lasagna bowls, I took a taste, loved it and immediately took them outside to snap a photo. Normally when taking photos for the blog, I try to be really intentional about how I style and present the photos and usually take a few hours to prepare and take about 1 million photos (of which you usually see 3 or 4 of) cursing the sun for not shining how I want it. With this recipe? One and done.
I snapped two photos, posted one to Instagram for an “I’m not dead” post (I went a little MIA there due to said nasty cold – sorry!) and went on to stuff my face. I fully intended to re-shoot this recipe with my usual bright photos and dramatic process, but this time I decided to keep things simple by using the photos I already took and sharing as-is. Don’t get me wrong, I love beautiful food photography as much as the next blogger, but sometimes it’s kind of nice to keep it real…and go to bed before midnight the day before a blog post goes live.
Have I mentioned how good I am at time management? 😉
But enough about me. Let’s talk about you making this dish. If you’re looking for a simple, comforting dinner that’s easy to make and is incredibly delicious, you’re in the right place.
- 1 Small Spaghetti Squash
- ½ lb Italian Chicken Sausage
- 2 Teaspoons Avocado or Olive Oil
- 1½ Cup Marinara
- 1 Clove of Garlic, minced
- 1 Teaspoon Italian Seasoning
- 3 Tablespoons Fresh Parmesan
- ⅓ Cup Ricotta Cheese
- ½ Cup Shredded Mozzarella
- Salt and Pepper to taste
- Preheat oven to 400F.
- Slice the spaghetti squash in half, and bake at 400F for 30 minutes or until soft.
- Remove from oven and allow to cool.
- In a medium skillet over med-high heat, warm the oil. Add crumbled sausage and cook until brown. Add garlic and marinara to the skillet and bring to a simmer.
- In a small bowl, combine the ricotta, parmesan, Italian seasoning, salt and pepper. Set aside.
- Scrape the strands from the side of the spaghetti squash, and add to the pan with marinara. Stir until combined.
- Place marinara and spaghetti squash back into the shell of the squash. Top with ricotta mixture and sprinkle with mozzarella.
- Place back in the oven to bake for 10 minutes until warm. Turn the oven to broil for 2-3 minutes, until cheese is melted.
Talk to me:
- What are some of your favorite low maintenance dinners?
- Bloggers: do you ever take a break from fancy schmancy food photography?
- What’s your favorite way to have spaghetti squash?
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