Spaghetti Squash un-lasagna recipe
1 large spaghetti squash
olive oil
pasta seasonings (like Trader Joes)

High quality organic tomato marinara sauce
1 or 2 garlic cloves, pressed
fresh spinach (optional)

lowfat mozarella cheese, grated
for dairy free variation
Pine Nut Not-Ricotta
1 cup raw pignoli nuts, soaked in water for at least 1 hour
1 tablespoon lemon juice
1 tablespoons nutritional yeast
1/2 teaspoon sea salt

Combine a little olive oil, pasta seasoning in a small dish and mix thoroughly. You can add a little pressed garlic if you like.

Slice your spaghetti squash in half horizontally and scoop out the inner seeds. Baste with your seasoned olive oil and bake on a baking sheet or in a roasting pan at 375 F for 45 minutes to an hour- until flesh gives slightly at touch. Turn over halfway through if you like. Remove from oven, let cool slightly, and then scrape out your squash strands with a fork.

Take a cookie sheet or jelly roll dish and grease with nonstick cooking spray or a little olive oil. Mix with pressed garlic or any extra seasonings if you like. Spread your squash out in one flat surface- almost like pizza! Add a layer of the tomato marinara sauce, fresh spinach, and top with dairy or non-dairy cheese. Bake for 25-45 minutes or until top is golden brown (in case of cheese). Serve and enjoy!