1 large spaghetti squash
olive oil
1 15-ounce container ricotta cheese
1 tbsp italian seasoning
salt and pepper
1 clove garlic, chopped
4 cups baby spinach, chopped
1 large egg
half rotisserie chicken, shred meat
1 jar spaghetti sauce
2 cups shredded mozzarella
parmesan cheese
fresh or dried parsley
Cut squash in half, remove seeds, brush with olive oil and add salt & pepper. place cut-side down on baking sheet and roast at 400 degrees about 30 minutes until tender. Meanwhile, mix ricotta, italian seasoning, salt, pepper, garlic and egg. Mix well, stir in chopped spinach. Remove from squash from oven, turn squash over and cool. With a fork, scrape the squash strands into spaghetti sized pieces. spray casserole dish with Pam. Build lasagna with 3 equal layers: spaghetti sauce, squash, chicken, ricotta mixture, mozzarella. sprinkle with the parm and parsley. Loosely cover with foil and bake at 375 degrees about 30 minutes, remove foil and bake another 10 minutes. Let set for 10 minutes. Enjoy!
