Spaghetti Squash Lasagna

Pat made this for dinner last night and I must say, it was delicious! It was very cheesy, but I love me some cheese, so I had no complaints.

Spaghetti Squash Lasagna

Skinnytaste.com

Servings: 4 • Serving Size: 1 lasagna • Old Points: 6 pts • Points+: 7 pts

Calories: 291.0 • Fat: 13.7 g • Protein: 19.6 g • Carb: 21.0 g • Fiber: 2.7 g

Sodium: 358.3 mg  

Ingredients:

• 2 cups marinara sauce (We made our own from our garden tomatoes)
• 3 cups cooked roasted spaghetti squash
• 1 cup part skim ricotta
• 8 tsp parmesan cheese
• 6 oz part skim shredded mozzarella 

Directions:

See instructions on how to roasted spaghetti squash here.

Preheat oven to 375°.

In four individual 5 x 7-inch oven safe baking dishes, ladle 1/4 cup quick marinara sauce on the bottom of each dish. Top each with 3/4 cup of cooked spaghetti squash and spread evenly. Top each with 1/4 cup ricotta.

Sprinkle 1 teaspoon of grated parmesan cheese and .75 oz mozzarella on each.  Add the remaining sauce, parmesan and mozzarella cheese.  

Cover with foil and bake for 15 - 20 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.

Pumpkin Snickerdoodle Cookies YUM!

As soon as I saw this recipe on Annie's Eats, I knew I had to try it. I saw it on Friday and got the ingredients on Saturday and finally got around to making them today. Let's just say that these won't last long in our house. They are SO GOOD!

Pumpkin Snickerdoodles

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Yield: about 3-4 dozen cookies

Ingredients:

For the cookies:

3¾ cups all-purpose flour

1½ tsp. baking powder

½ tsp. salt

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

1 cup (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

½ cup light brown sugar

¾ cup pumpkin puree

1 large egg

2 tsp. vanilla extract

For the coating:

½ cup granulated sugar

1 tsp. ground cinnamon

½ tsp. ground ginger

Dash of allspice

Directions:

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.