Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
Calories 254.9
Total Fat 15.9 g
Saturated Fat 6.5 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 6.0 g
Cholesterol 60.5 mg
Sodium 306.1 mg
Potassium 375.6 mg
Total Carbohydrate 5.5 g
Dietary Fiber 1.0 g
Sugars 1.1 g
Protein 21.4 g
Vitamin A 5.8 %
Vitamin B-12 29.3 %
Vitamin B-6 14.5 %
Vitamin C 7.1 %
Vitamin D 0.0 %
Vitamin E 3.5 %
Calcium 16.1 %
Copper 5.8 %
Folate 4.0 %
Iron 10.7 %
Magnesium 6.5 %
Manganese 6.7 %
Niacin 20.6 %
Pantothenic Acid 5.5 %
Phosphorus 14.9 %
Riboflavin 14.5 %
Selenium 19.2 %
Thiamin 5.6 %
Zinc 22.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Spaghetti squash lasagna

View the full Spaghetti squash lasagna Recipe & Instructions
Submitted by: SUEAKE

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Spaghetti squash lasagna

195 calories of Ground beef, extra lean (15% fat) pan broiled, (2.67 oz)

26 calories of Kraft 2% Shredded Cheddar Cheese, (0.08 cup)

24 calories of Spaghetti/Marinara Sauce (tomato sauce), (0.17 cup)

18 calories of Cottage Cheese, Nonfat, (0.17 cup (not packed))

7 calories of Spaghetti Squash, (0.17 cup)


Nutrition & Calorie Comments  

Used low fat ricotta and a mix of low fat mozarella, asiago and parmesan vs cheddar. Next time would use veal instead of hamburger but boy we sure liked the idea of this one just as it was! Submitted by:
CIVIAV
(11/16/10)
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My family doesn't like cottage cheese so I substituted fat free ricotta for cottage. I also added frozen spinach to the ricotta - thaw, squeeze out excess liquid, mix with the ricotta and 1/4 cup egg beaters. This is great! This squash is a great alternative to pasta for a change. Submitted by:
SPICYCHICA05
(10/12/10)
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I made this and people loved it I didn't use beef, used ground turkey, however and substituted cottage cheese for low fat ricotta. Added some mushrooms green peppers, and onions, with the meat. Some Italian seasoning, and it tasted great. I'm not a huge fan of reheating it though I will say that. Submitted by:
HSTAR1286
(7/5/10)
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I found the cottage cheese kind of icky and unfortuently i think there needs to be a step in the instructions for straining the spaghetti squash there was a lot of liquid in the bottom of my lasagna. if i tried again i would definitly use fat free ricotta instead. Submitted by:
KLR397
(10/27/09)
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I thought this was a great alternative to traditional lasagna. I made mine meatless and used low fat mozzarella, added garlic granules, italian seasoning, and pepper. I honestly didn't miss the meat but will have to add it in future meals, will definitely make again, thanks for sharing! Submitted by:
STARLINA
(6/24/09)
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This recipe is awsome. My whole family loved it. I will be substituting spaghetti squash for pasta from now on! Thank you so much for sharing. Oh Yeah, I found a low carb pasta sauce at Publix and added italian sausage to my ground beef. Delicious! Submitted by:
DEBBY11313
(1/5/09)
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This was so good. I went fat free on both the cheese and extra lean on the meat to reduce the fat, but it still tasted great. Will definitely make again. Submitted by:
PAYES97
(10/29/08)
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soo good, I changed it a little
used low fat riccotta (no cottage cheese)
and spiced ricotta with eggbeater,low fat parmesan, oregano,garlic, pepper. Instead of cheddar used low fat mozzarella 		Submitted by:
ERIKARN1
(10/21/08)
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My kids loved this recipe. I didn't use cottage cheese, just shredded so had a few more calories but they ate it and said it was definetely a keeper!!!! Submitted by:
HOPPYWOOD
(10/8/08)
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