Will has made a goal to start his 2013 right (starting TODAY) by eating healthier and working out. I cook healthy for the most part, but I am guilty of adding cheese, extra oil, bread, etc. to a lot of our meals. I was looking for a recipe that seemed like a hearty/warm casserole but that I could devour guilt free and thanks to Green Lite Bites I have found just that. Will and I usually try to stick to a meatless Monday mentality and in all honest we are meat free more than 1/2 the week. This recipe is meatless and looks to be super appetizing. I can’t wait to try this out while we are tuning into the Biggest Loser tonight and I will keep you posted on how it turns out.
- 2 cups Homemade sauce (or your favorite red sauce)
- 1 medium zucchini thinly sliced
- 2-2 ½ cups cooked spaghetti squash
- ½ cup fat free ricotta cheese
- 3 oz fancy shredded mozzarella cheese
- Ground pepper
- Dried parsley flakes
Preheat the oven to 350°.
In a casserole dish, smear a little of the sauce on the bottom to prevent sticking then begin layering zucchini, top with a bit of squash, dab on ricotta (I crumpled the best I can to cover the area), sprinkle with a bit of the shredded cheese, add some sauce repeat until you are out of ingredients (end with a little mozzarella on top).
Cooking Spaghetti Squash
You can either microwave spaghetti squash or cook it like I do. To cook: Cut squash in 1/2 lengthwise. Scrape out seeds and drizzle with olive oil, salt and pepper. Place cut side down on foil lined baking sheet. Cook for 1 hour on 375°.