Lasquetti Bake
(1)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
2 pound spaghetti squash to yield 4 cups10 ounce bag frozen chopped spinach1 medium onion1 teaspoon olive oil1 cup low-fat ricotta cheese1/4 cup shredded Parmesan cheese1/2 cup part-skim mozzarella cheese26 ounce can Del Monte Traditional spaghetti sauce2 egg whites2 cloves garlic1/2 teaspoon salt
Directions
Preheat oven to 350. Cut squash in half and remove seeds and membranes. Place in microwave and cook 12 minutes. Scoop insides into a large bowl. (Or cook any way you prefer.) Thaw and drain spinach, add to bowl. Chop onion and mince garlic. In a small pan over medium heat, saute onion and garlic in the olive oil until onion is translucent. Add egg whites, ricotta, Parmesan, mozzarella, spaghetti sauce, garlic, salt and onion mixture to bowl, stir well. Spray a 9x13 casserole dish, Pour in the mixture and spread evenly. Bake for 60 minutes or until heated through.

Serving Size: makes 8 hearty servings
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 153.6
  • Total Fat: 4.2 g
  • Cholesterol: 15.0 mg
  • Sodium: 772.6 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 4.4 g
  • Protein: 11.0 g

Member Reviews
  • CD12438496
     This is a great recipe. Taste great also if you can find fat free ricotta and mozzarella (both at whole foods). I did it with the spaghetti squash on the botton a mixture of cheese, egg and onions with sauce on top and it was fantastic. I will definantly be making it again - 8/21/12
  • SUZI219
     This was really good!!! However, I thought that the sodium content was too high, so I substituted a tsp of Italian seasoning instead of the salt. It reduced the sodium to around the 200 mg mark, and it was delicious! - 8/10/12



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