Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

Ingredients
1 small spaghetti squash (approx. 3½ to 4 lbs.)
Nonstick cooking spray
4 cups all-natural marinara sauce
3 cups part-skim ricotta cheese
1 cup grated Parmesan cheese
¼ cup finely chopped fresh basil (optional)

Instructions
Preheat oven to 375° F.
Line large baking sheet with parchment paper. Set aside.
Cut spaghetti squash in half lengthwise. Remove seeds and membrane.
Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender.
Reduce oven temperature to 350º F.
Scrape spaghetti squash flesh into stringy noodles.
Lightly coat 4-quart baking dish with spray.
Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.
Evenly top with Parmesan cheese. 
Bake for 30 to 32 minutes, or until golden brown and bubbly.
Garnish with basil if desired.

Zucchini Tater Tots

Mmmmmm......Once you pop one of these zucchini tater tots, you won't be able to stop!!! A great way to trick your kids into eating veggies too!!

INGREDIENTS:

3 medium zucchini, grated (about 5 c.)

2 large eggs, lightly beaten

1/2 c. shredded cheddar

1/2 c. grated Parmesan

1 tsp. dried oregano

1/4 tsp. garlic powder

Kosher salt

Freshly ground black pepper

Ketchup, for serving

 

 

DIRECTIONS:

1. Preheat oven to 400° and grease a baking sheet with cooking spray. Place zucchini in a kitchen towel and squeeze all excess liquid out. 
2. In a large bowl mix together zucchini, egg, cheddar, Parmesan, oregano, garlic powder, salt, and pepper. Spoon about 1 tablespoon of mixture and roll it into a tater-tot shape with your hands. Place on the baking sheet and bake for 15-20 minutes, or until golden. Serve with ketchup.