Spaghetti Squash Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 174.5
  • Total Fat: 8.7 g
  • Cholesterol: 23.7 mg
  • Sodium: 662.2 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 12.7 g

View full nutritional breakdown of Spaghetti Squash Lasagna calories by ingredient


Introduction

Uses Spaghetti Squash instead of noodles for this gluten free dish! Uses Spaghetti Squash instead of noodles for this gluten free dish!
Number of Servings: 12

Ingredients

    One medium to large spaghetti squash.
    One 24 oz container cottage cheese
    one 24 oz bottle of Ragu, Garden style (carb options) spaghetti sauce
    one 2 C package shredded mozzarella cheese
    finely shredded parmesan cheese

Directions

Cut squash in half. Fill pan with 1/2 in water & place halves open side down in pan (skin side up). Place in oven at 350 degrees for 45 minutes. When that is finished, scrape out the squash. Easiest is to scrape out one side into the bottom of a 9x12 baking dish to create a single layer. Spoon half of the ragu sauce over the top in that layer. Next layer 1/2 of the cottage cheese over the sauce. Next layer 1 C of the mozzarella over that. Repeat layering with the 2nd half of the spaghetti squash and the cheeses. Top with parmesan. Bake covered for 20 minutes at 350. Uncover and finish baking for the last 10 to brown the cheese.

Serving Size: makes 12 - 3 inch servings

Number of Servings: 12

Recipe submitted by SparkPeople user HAHOSS.