Spaghetti squash mushroom lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3.0 tbsp Parmesan Cheese, grated1.0 tsp Pepper, black1/16 tsp Salt1.0 cup, pieces or slices Mushrooms, fresh1 Spaghetti Squash1 can Tomato Paste1.0 cup Colby and Monterey Jack Cheese shredded0.75 cup Hood Cottage Cheese 4% milkfat1.0 tbsp Extra Virgin Olive Oil1 can Diced Tomatoes2.0 cup Summer Squash
Split spaghetti squash in half. Rub with a little of the olive oil. Sprinkle with pepper. Bake face down on a cookie sheet for about 30 minutes at 350º.
Meanwhile add sauce ingredients (which is everything else except eggs and cheeses) to pan. Bring to a boil then down to simmer with a lid on it.
In another bowl mix cottage cheese, parmesan, and egg. Set aside.
When spaghetti squash is dented easily, remove from oven and let it cool for a while.
Scoop one side into a 9" square pan. Add 1/2 cottage cheese mix and top with 1/2 sauce. Repeat. Top with colby jack cheese.
Bake until bubbling and the cheese has melted.
Serving Size: Makes 4 1-cup servings
Number of Servings: 4.0
Recipe submitted by SparkPeople user CAROLHALLEY.
Number of Servings: 4.0
Recipe submitted by SparkPeople user CAROLHALLEY.
Nutritional Info Amount Per Serving
- Calories: 325.2
- Total Fat: 16.0 g
- Cholesterol: 35.1 mg
- Sodium: 911.4 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 8.9 g
- Protein: 17.2 g
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