Betty's Spaghetti Squash Lasagna
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
Number of Servings: 8
Ingredients
-
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
Directions
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.
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.