Description
These Spaghetti Squash Lasagna Cups are a delicious, low-carb twist on traditional lasagna. Roasted spaghetti squash strands form a tender, naturally gluten-free base for layers of creamy ricotta, savory marinara, and melted mozzarella cheese. Baked to golden perfection in a muffin tin, these individual lasagna cups make for a perfect family dinner or party appetizer that’s both satisfying and visually appealing.
Ingredients
Scale
Spaghetti Squash Base
- 1 medium spaghetti squash (about 2 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Cheese Mixture
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon dried Italian herbs
- 1/4 teaspoon garlic powder
Toppings
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh basil (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the squash.
- Prepare Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and sprinkle with salt and black pepper. Place the squash cut-side down on the prepared baking sheet.
- Roast the Squash: Roast the squash in the preheated oven for 30 to 40 minutes, or until the flesh is tender and easily shredded with a fork. Let it cool until safe to handle.
- Reduce Oven Temperature and Prepare Muffin Tin: Lower the oven temperature to 375°F (190°C) and grease a standard 12-cup muffin tin to prevent sticking.
- Shred and Drain Squash: Use a fork to scrape the squash flesh into strands. Transfer the strands onto a clean towel or cheesecloth and squeeze gently to remove any excess moisture, ensuring the cups hold together well.
- Form Squash Cups: Evenly divide the drained spaghetti squash among the muffin cups, pressing firmly to create cup-shaped nests along the bottom and sides of each cup.
- Prepare Cheese Filling: In a mixing bowl, combine ricotta cheese, grated Parmesan, egg, dried Italian herbs, and garlic powder. Stir until smooth and well blended.
- Add Ricotta Mixture: Spoon a generous heaping tablespoon of the ricotta cheese mixture into each squash cup, spreading it evenly inside the squash nests.
- Layer Marinara Sauce: Dollop a tablespoon of marinara sauce over the ricotta layer in each cup, adding a flavorful tomato component.
- Top with Mozzarella Cheese: Sprinkle shredded mozzarella cheese evenly over the top of each cup to create a gooey, melty cheese crust when baked.
- Bake the Cups: Bake the lasagna cups for 20 minutes, or until the cheese is bubbly and golden brown on top.
- Cool and Serve: Allow the cups to cool in the muffin tin for 5 minutes. Use a knife to gently loosen the edges, then carefully remove each cup. Garnish with chopped fresh basil if desired before serving.
Notes
- Ensure to squeeze out as much moisture as possible from the spaghetti squash strands to prevent soggy lasagna cups.
- If fresh basil is unavailable, substitute with dried basil or omit altogether.
- These cups can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a meatier variation, consider adding cooked ground turkey or sausage into the ricotta mixture.
- Use gluten-free marinara and cheese products to keep this recipe gluten free.
