Double-Stuffed Butternut Squash Lasagna
Directions
- 1Spray the squash flesh generously with oil spray.
- 2Season the squash with salt and pepper.
- 3Place the squash cut side down on a sheet pan.
- 4Poke the top of the squash with a fork.
- 5Roast the squash at 400–425°F (204-218°C) for 40 minutes until soft and caramelized.
- 6Scoop out the roasted squash flesh into a bowl, leaving some on the skin to maintain the structure.
- 7Add ricotta cheese, shredded mozzarella, and defrosted spinach to the bowl with the squash flesh.
- 8Add salt and pepper to the mixture and mix well until combined.
- 9Spoon the mixture back into the roasted squash shells, ensuring it is generously stuffed.
- 10Spread marinara sauce over the stuffed squash.
- 11Top the whole thing with even more shredded cheese.
- 12Bake again at 400°F (204°C) for about 20 minutes until bubbly and golden.
Ingredients
- 1 butternut squash
- oil spray
- salt
- pepper
- 1 cup ricotta cheese
- 0.5 cup shredded mozzarella
- 0.5 cup defrosted spinach
- marinara sauce
- shredded cheese
Equipment
sheet panforkknifespoonbowl
Tips
- This recipe is a weeknight favorite due to no noodles, no layering, and no stress.
- Serve it straight from the shell for comfort food with a classy feel.
- You can use homemade tomato sauce or buy it from a jar; whatever you love will work.
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