Betty's Spaghetti Squash Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 183.0
  • Total Fat: 5.0 g
  • Cholesterol: 43.2 mg
  • Sodium: 504.3 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 23.3 g

View full nutritional breakdown of Betty's Spaghetti Squash Lasagna calories by ingredient
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Number of Servings: 8


    2 cups cooked spaghetti squash
    1/2 pound extra lean ground beef (96%)
    1/2 pound ground turkey breast (99%)
    2 cups Prego Heart Smart Roasted Red Pepper and Garlic pasta sauce
    4 medium white mushrooms
    1 3/4 cups low fat 1% strained cottage cheese
    3/4 cup 2% shredded cheddar cheese


1)Cut spaghetti squash lengthwise in half and remove seeds with spoon. Place 2 tablespoons water in each seed cavity and cover with plastic wrap. Microwave together for 8-10 minutes.

2)Once cools a bit, take fork and pull down the sides of the squash which will come off in strands.

3)Place cooked spaghetti squash in 9 x 13 dish. Layer each remaining ingredient in dish in ordered as listed. Sprinkle with cheddar cheese on top.

4)Place in 350 degree oven for 5-10 minutes until cheese is melted and lasagna is heated all the way through.

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user BACORONA.

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