Spaghetti Squash Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium to large Spaghetti squash1 large yellow onion, diced1 Green bell pepper, chopped1 red bell pepper, chopped2 T olive oil1 can (28 oz) crushed Tomato3-5 cloves of garlic, minced1tsp. basil1/2 tsp. oregano1/2 tsp. crushed red pepper (optional)1 C shredded mozzarella cheese1/2 C shredded Parmesan cheese
Prepare the spaghetti squash in your favorite method. I cut mine in 1/2 and boil it in a pot until tender. Then use a fork from top to bottom to pull of the strands of squash.
Preheat oven to 375F. Mix the cheese together, set aside.
Heat olive oil in a skillet and add the onion, pepper, and garlic. Saute over medium heat for about 5 minutes. Add Crushed tomatoes, basil, oregano, and crushed red pepper. Simmer uncovered for about 15 minutes. Mix squash well with the cooked vegetables and put half in the bottom of a large (13x9 inch) baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese. Bake for 30 mintues or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user STRIVE4BALANCE.
Preheat oven to 375F. Mix the cheese together, set aside.
Heat olive oil in a skillet and add the onion, pepper, and garlic. Saute over medium heat for about 5 minutes. Add Crushed tomatoes, basil, oregano, and crushed red pepper. Simmer uncovered for about 15 minutes. Mix squash well with the cooked vegetables and put half in the bottom of a large (13x9 inch) baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese. Bake for 30 mintues or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user STRIVE4BALANCE.
Nutritional Info Amount Per Serving
- Calories: 289.6
- Total Fat: 15.2 g
- Cholesterol: 29.1 mg
- Sodium: 660.9 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 6.3 g
- Protein: 15.8 g
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