Vegetarian Spaghetti Squash Lasagna Casserole

Vegetarian Spaghetti Squash Lasagna Casserole: Autumn squash can be a challenge to prepare. It often comes out lacking in taste or pizazz. Look no further than this mock lasagna that uses squash in place of noodles and doesn’t taste the tiniest bit bland.

1 medium spaghetti squash (about 4 cups cooked)

1 and ½ cups lowfat ricotta cheese

1 large egg

1 teaspoon dried basil

1 teaspoon dried oregano

¼ teaspoon garlic powder

1 and ½ cups thick marinara sauce

4 cups fresh baby spinach

½ cup part-skim Mozzarella cheese

Garnish: grape tomatoes, red pepper flakes

Directions at uprootkitchen.com

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