Spaghetti Squash Lasagna | Eat to Thrive

Ingredients

• 2 medium-to-large spaghetti squash (about 5.5 pounds total)
• 1 1/2 tbs extra-virgin olive oil, divided
• Salt
• Freshly ground black pepper
• 4 cloves garlic, minced
• 6 packed cups of baby spinach
• ⅔ cup (2 ounces) Parmesan cheese, grated
• 2 cups marinara sauce (I use Rao’s Marinara)
• 2 cups mozzarella cheese, grated
• chopped fresh basil, for garnish
• pinch of red pepper flakes