Spaghetti Squash Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 medium spaghetti squash1 1/2 cups Classico Garden Vegetable Primavera3/4 C part skim ricotta cheese4 oz part skim mozzarella
Preheat oven to 400 degrees F. Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
Bake squash 60 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
Meanwhile, prepare/heat your favorite marinara. I often make my own from scratch but for calorie-counting purposes I'm using Classico Garden Vegetable jarred marinara.
Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and ricotta cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with mozzarella cheese.
Bake for 20 minutes in the preheated oven, or until mozzarella cheese melts.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SSAPIENZA.
Bake squash 60 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
Meanwhile, prepare/heat your favorite marinara. I often make my own from scratch but for calorie-counting purposes I'm using Classico Garden Vegetable jarred marinara.
Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and ricotta cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with mozzarella cheese.
Bake for 20 minutes in the preheated oven, or until mozzarella cheese melts.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SSAPIENZA.
Nutritional Info Amount Per Serving
- Calories: 404.7
- Total Fat: 18.2 g
- Cholesterol: 61.5 mg
- Sodium: 1,322.4 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 5.2 g
- Protein: 28.3 g
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