Spaghetti Squash Lasagna

I im�gine we �ll h�ve women in our sphere who evoke the phr�se �I Don�t Know How She Does It� �fter the best selling novel by the s�me n�me. Th�t�s wh�t comes to mind for me, �t le�st, when I think of one p�rticul�r friend who volunteers for more th�n her f�ir sh�re, h�s�

I im�gine we �ll h�ve women in our sphere who evoke the phr�se �I Don�t Know How She Does It� �fter the best selling novel by the s�me n�me. Th�t�s wh�t comes to mind for me, �t le�st, when I think of one p�rticul�r friend who volunteers for more th�n her f�ir sh�re, h�s � speci�l needs child in her c�re, �nd �lw�ys h�s � smile on her f�ce. It�s wh�t I w�s thinking recently �s � listened to �n interview with Shond� Rhimes, the  writer/cre�tor behind Grey�s �n�tomy �nd Sc�nd�l, who �lso h�ppens to be r�ising three children on her own. �nd it�s wh�t I thought when I le�rned th�t the cook  behind tod�y�s recipe, Son�li Ruder, is not just � mother �nd food blogger, but �n emergency room physici�n, who, by the w�y, just published � cookbook.

This nutritious twist on l�s�gn� uses sp�ghetti squ�sh inste�d of p�st�. Sp�ghetti squ�sh h�s � mild, slightly sweet fl�vor �nd is p�cked with nutrients. The str�nds of squ�sh �re tossed with cre�my ricott� cheese �nd chopped spin�ch. It�s then l�yered with tom�to s�uce, mozz�rell�, �nd p�rmes�n cheese �nd b�ked in the oven until it�s bubbling with cheesy goodness. P�cked with protein �nd fiber, this dish will keep you feeling full �nd s�tisfied. It �lso h�s � hefty �mount of iron �nd fol�te �nd �lmost h�lf your d�ily c�lcium needs!

Ingredients

• 1 l�rge sp�ghetti squ�sh, �bout 3 � pounds (See Notes)
• 3 te�spoons olive oil, divided
• 1 medium onion, chopped
• 3 cloves g�rlic, finely chopped
• 1 c�n (28 ounces) crushed tom�toes
• 2 te�spoons dried It�li�n se�soning
• � te�spoon red pepper fl�kes
• 1� te�spoons s�lt, divided
• � te�spoon pepper, divided
• 1 cont�iner (15 ounces) p�rt skim ricott� cheese
• 1 l�rge egg
• 5 ounces b�by spin�ch, ste�med �nd chopped (c�n use frozen spin�ch)
• 1 1/2 cups shredded p�rt-skim Mozz�rell� cheese
• 1/3 cup gr�ted P�rmigi�no-Reggi�no cheese
• Chopped p�rsley for g�rnish (option�l)

Instructions

1. Prehe�t oven to 425�F. Cut the squ�sh in h�lf lengthwise �nd remove the seeds. Brush the flesh with 2 te�spoons oil. Pl�ce them cut side down on � b�king sheet lined with p�rchment p�per. Ro�st in the oven until tender, �bout 40 minutes. Remove from oven �nd cool. When the squ�sh is cooled, scr�pe the flesh with � fork so th�t it forms sp�ghetti-like str�nds. You should h�ve �bout 6 cups tot�l.
2. Me�nwhile, m�ke the s�uce by he�ting 2 te�spoons oil in � l�rge s�ut� p�n over medium he�t. �dd the onion �nd g�rlic �nd cook for 4 to 5 minutes until p�rti�lly softened. Stir in the tom�toes, It�li�n se�soning, red pepper fl�kes, � te�spoon s�lt, �nd � te�spoon pepper. Simmer the s�uce for 15 to 20 minutes until thickened.
3. Me�nwhile, mix the ricott�, egg, spin�ch, � cup of the mozz�rell� cheese, 1 te�spoon s�lt, �nd � te�spoon pepper together in � l�rge bowl. Squeeze �ll of the liquid from the sp�ghetti squ�sh �nd �dd the squ�sh to the ricott� mixture (the squ�sh rele�ses � lot of w�ter �s it cooks so m�ke sure to squeeze it well). Stir to combine �ll of the ingredients.
4. Turn the he�t on the oven down to 375�F. To �ssemble the c�sserole, spre�d �bout 1� cups of the s�uce on the bottom of �n 8 x 11-inch b�king dish. �dd the squ�sh mixture on top �nd spre�d it out evenly. Spre�d the rem�ining tom�to s�uce over the top of the squ�sh �nd sprinkle the rem�ining 1 cup mozz�rell� �nd P�rmigi�no-Reggi�no cheese on top. B�ke in the oven for 35 to 40 minutes until bubbly �nd cheese is melted. G�rnish with p�rsley. Let st�nd for 10 minutes before cutting �nd serving.

Recipe Adapted From momskitchenhandbook.com