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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 110.3
  • Total Fat: 3.3 g
  • Cholesterol: 7.6 mg
  • Sodium: 534.8 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 8.6 g

View full nutritional breakdown of Lazy Lasagna with Spaghetti Squash calories by ingredient
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Lazy Lasagna with Spaghetti Squash

Submitted by: JENNIW70

Introduction

I was trying to use a leftover half of a spaghetti squash and came up with this idea. You can use a whole spaghetti squash. Just pierce with a fork several times, and microwave for approx. 10 minutes. Cool, then cut in half and seed, and then shred the flesh with a fork. It will look like spaghetti. Additionally, I have acid reflux so I used dried tomatoes for flavor, but you can use canned or chopped tomatoes as well. I was trying to use a leftover half of a spaghetti squash and came up with this idea. You can use a whole spaghetti squash. Just pierce with a fork several times, and microwave for approx. 10 minutes. Cool, then cut in half and seed, and then shred the flesh with a fork. It will look like spaghetti. Additionally, I have acid reflux so I used dried tomatoes for flavor, but you can use canned or chopped tomatoes as well.
Number of Servings: 6

Ingredients

    1 TBS. olive oil
    1 half of a spaghetti squash (or whole)
    1 med. onion, chopped
    1/4 tsp. garlic powder (or 1 garlic clove diced)
    1 tsp. oregano
    1 tsp. basil
    1/2 tsp. rosemary
    1/2 tsp. sage
    1 10 oz. can of chicken
    1 small can of black olives
    1 c. 1% cottage cheese
    1/2 c. dried tomatoes, rinsed (or soak in water if not jarred). You can also use canned or chopped.
    1 c. shredded mozzarella

Directions

Preheat oven to 350 degrees.
In microwavable dish, place spaghetti squash half, cut side down in 1" of water. Cover with paper towel or wax paper and microwave on high about 10 minutes or until soft. Set aside to cool.

Meanwhile, in a skillet, cook onion in olive oil until translucent. Add garlic powder, chicken, basil, oregano, rosemary, sage and salt and pepper to taste. Place mixture in an 8x8 baking pan (or similar), and mix in the cottage cheese, olives and tomatoes. Shred the flesh of the squash with a fork. Add to pan. Stir all ingredients up and top with mozzarella cheese. Bake for approx. 20 minutes or until cheese is melted and bubbly. Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user JENNIW70.






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Member Ratings For This Recipe

  • Wonderful dish. Sprinkled at little Parmesan cheese before eating. Thinking of adding some more veggies next time. Maybe some carrots and zucchini. - 3/13/13

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