This nutritious twist on lasagna uses spaghetti squash instead of pasta. Spaghetti squash has a mild, slightly sweet flavor and is packed with nutrients. Try this Spaghetti Squash dish for an awesome low carb, vegetarian recipe as written, or add ground beef to increase the protein value. 

1 Large Spaghetti Squash

2 Tbs. Olive Oil

2 Tomatoes, sliced

1 Jar Marinara Sauce

Salt, to taste

Garlic Powder, to taste

Onion Powder, to taste

Italian Seasoning, to taste

8 oz. Shredded Mozzarella Cheese

Parmesan Cheese

Fresh Basil

Carefully cut squash in half, scoop out seeds, brush with olive oil and roast with the cut side down at 425 for about one hour.  Let squash cool then scoop squash out into a bowl.

Preheat the oven to 350.

Spray an 11x9 pan with nonstick cooking spray.

Layer your casserole as follows:

Squash, Tomatoes/Sauce, Spices, Cheese

Squash, Tomatoes/Sauce, Spices, Cheese

Squash, Cheese, Spices

Bake for 30 minutes uncovered.  Once done, top with parmesan cheese and fresh basil.