Double-Stuffed Butternut Squash Lasagna

60 mins
Serves 1
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Directions

  1. 1Spray the squash flesh generously with oil spray.
  2. 2Season the squash with salt and pepper.
  3. 3Place the squash cut side down on a sheet pan.
  4. 4Poke the top of the squash with a fork.
  5. 5Roast the squash at 400–425°F (204-218°C) for 40 minutes until soft and caramelized.
  6. 6Scoop out the roasted squash flesh into a bowl, leaving some on the skin to maintain the structure.
  7. 7Add ricotta cheese, shredded mozzarella, and defrosted spinach to the bowl with the squash flesh.
  8. 8Add salt and pepper to the mixture and mix well until combined.
  9. 9Spoon the mixture back into the roasted squash shells, ensuring it is generously stuffed.
  10. 10Spread marinara sauce over the stuffed squash.
  11. 11Top the whole thing with even more shredded cheese.
  12. 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.