Spaghetti Squash Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
- 1 medium spaghetti squash- Tomato pasta sauce- Mozzarella part skim shredded cheese- Boca veggie ground crumbles- Penzey's Fox Point Spice
1. Slice spaghetti squash in half, place open ends down on a plate and pour 2 tbsp of water in basin. Microwave for 10 minutes, re-orienting half way through.
2. Cook Boca veggie ground crumbles on medium heat until heated through.
3. Scrap spaghetti squash strands out of both halves and let cool slightly.
4. In a large rectangular baking dish, pour half a up of sauce on the bottom, then layer half the spaghetti squash, half the crumbles, half of cheese and half of remainder of sauce, then repeat.
5. Bake for 20 minutes at 375F.
Serving Size: Makes 8 2"x2" square slices
Number of Servings: 8
Recipe submitted by SparkPeople user MEDHOPEFUL777.
2. Cook Boca veggie ground crumbles on medium heat until heated through.
3. Scrap spaghetti squash strands out of both halves and let cool slightly.
4. In a large rectangular baking dish, pour half a up of sauce on the bottom, then layer half the spaghetti squash, half the crumbles, half of cheese and half of remainder of sauce, then repeat.
5. Bake for 20 minutes at 375F.
Serving Size: Makes 8 2"x2" square slices
Number of Servings: 8
Recipe submitted by SparkPeople user MEDHOPEFUL777.
Nutritional Info Amount Per Serving
- Calories: 133.4
- Total Fat: 4.0 g
- Cholesterol: 7.5 mg
- Sodium: 488.7 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 3.8 g
- Protein: 12.3 g
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