Spaghetti Squash Lasagna Lunch Bowls

Today I'm at home, celebrating one of my first "real life" snow days. Boyfriend was quick to correct me this morning, stating "snow days aren't real life." What I meant was: It's one of my first snow days as a working adult! I will not be enjoying the day by sledding and playing outside until my cheeks burn. Instead, my reward is a leisure morning of coffee and reading, followed by the inevitable baking and watching Gilmore Girls on DVD.

The weather has been in the teens and 20s the last few weeks. Even at my desk during the day, it can be hard to shake the chill. Most of my meals, as a result, have been hot. Soups have become my go-to lunch, and now so have these spaghetti squash bowls. They are easy to prepare, travel well and are great reheated!

These spaghetti squash bowls are meatless, but are certainly not lacking in texture or taste. My spaghetti squash lasagna bowls include marinara (usually homemade), spinach (or kale!), mushrooms...and lots of cheese! The ricotta and parmesan add a dose of protein and promise to keep you full well into the afternoon.

Depending on time, I'll cook the squash and make the sauce on a Sunday night. Nowadays, I use this method from Averie Cooks to roast my squash. Why chop your arm off trying to halve a winter squash, if you don't have to? Then I'll get up early to cook and mix up the remaining ingredients. Once they are packaged, it's an easy grab-and-go lunch that reheats in less than 5 minutes!

Sometimes I pair it with a slice of wheat toast because a warm meal without carbs is like having a cookie without milk. You know it's true!

Spaghetti Squash Lasagna Lunch Bowls

Servings: 3

1 medium spaghetti squash
3 cups prepared marinara sauce
1 carton sliced baby bellas
1 tablespoon vegetable oil (or olive oil), divided
2 cups frozen spinach (~1 cup cooked)
3/4 cup low-fat ricotta
1/4 cup grated parmesan
Salt & pepper, to taste

• Spaghetti squash: Preheat oven to 375 degrees. Using a sharp knife, pierce the squash in 5-6 spots to allow steam to escape as it cooks (should be 1/4 inch deep). Once oven is heated, place squash on a baking sheet and cook for 45 minutes or until the skin has some give to it. Remove from oven and allow it to cool.
• Spinach: Prepare spinach according to directions on container (I typically microwave mine for 3-4 minutes). Season with salt, pepper, garlic powder, other seasonings of choice and set aside.
• Mushrooms: In a saucepan over medium heat, add 1/2 tablespoon oil and saute mushrooms until soft (I added a dash of Worcestershire sauce for a meatier taste--optional). Set aside.
• Cheese: In a small bowl, combine ricotta and parmesan. Season with salt and pepper.
• Once squash is cool to touch, slice it in half using a large serrated knife. Use the knife (or your hands) to trace and scoop out the center seeds; throw them away. Next, using a fork, rake out the squash strands and place in a large bowl. Add the remaining 1/2 tablespoon oil and salt/pepper; gently massage it in with your hands or the fork. 
• Assembly: Separate squash into 3-4 tupperware containers. On top of the squash in each container: divide mushrooms equally and add 1 cup marinara, 1/3 cup spinach, and roughly 1/4 cup cheese. Refrigerate for up to 5 days or freeze. I typically loosely cover and reheat mine in 30 second increments, stirring each time, until thoroughly heated (~1.5 to 2 minutes total).

Notes: Squash preparation from Averie Cooks