Spaghetti Squash Lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 247.7
  • Total Fat: 9.9 g
  • Cholesterol: 26.1 mg
  • Sodium: 824.3 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 3.6 g
  • Protein: 20.3 g

View full nutritional breakdown of Spaghetti Squash Lasagna calories by ingredient
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Number of Servings: 6


    1 Spaghetti squash, cooked
    2 c. marinara sauce
    2T. flour
    1/2 tsp. onion powder
    2 tsp. basil
    1 c. low fat cottage cheese
    2 egg whites
    1 1/2 c. mozzarella cheese (divided)
    1/2 c. Parmesan cheese (grated)
    1/2 c. chopped onion
    2 T. minced garlic
    1 1/2 c. sliced mushrooms
    2/3 c. zucchini


Pierce squash with fork multiple times. Place on greased cookie sheet in 375 degree oven for 1 hour. Remove, cut in half and remove seeds. Use fork to loosen the squash strings and place them in a large mixing bowl.

Mix the marinara sauce, flour, onion powder and basil in medium bowl. Add sauce to the spaghetti squash. Mix well. Place HALF of mix in to a greased 13x9 inch pan. Bake at 400 for 20 minutes.

Saute onions, garlic and mushrooms and zucchini until onions are translucent.

Mix cottage cheese and egg whites until light and fluffy. Stir in 1/2 c. mozzarella cheese and the Parmesan cheese.

After baking for 20 minutes, remove from oven and reduce heat to 350.

Spread cheese mixture over spaghetti squash, followed by sauteed vegetables. Spread the remaining spaghetti squash over the sauteed vegetables. Sprinkle top with 1 c. Mozzarella cheese.

Place casserole on baking dish just in case the sauce bubbles over.

Bake at 350, uncovered, until bubbly - about 30 or 40 minutes. Cut into 6 squares and serve hot.

Number of Servings: 6

Recipe submitted by SparkPeople user CHANA27.

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