Spaghetti squash mushroom lasagna

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 325.2
  • Total Fat: 16.0 g
  • Cholesterol: 35.1 mg
  • Sodium: 911.4 mg
  • Total Carbs: 34.8 g
  • Dietary Fiber: 8.9 g
  • Protein: 17.2 g

View full nutritional breakdown of Spaghetti squash mushroom lasagna calories by ingredient


Introduction

Mine Mine
Number of Servings: 4

Ingredients

    3.0 tbsp Parmesan Cheese, grated
    1.0 tsp Pepper, black
    1/16 tsp Salt
    1.0 cup, pieces or slices Mushrooms, fresh
    1 Spaghetti Squash
    1 can Tomato Paste
    1.0 cup Colby and Monterey Jack Cheese shredded
    0.75 cup Hood Cottage Cheese 4% milkfat
    1.0 tbsp Extra Virgin Olive Oil
    1 can Diced Tomatoes
    2.0 cup Summer Squash

Directions

Split spaghetti squash in half. Rub with a little of the olive oil. Sprinkle with pepper. Bake face down on a cookie sheet for about 30 minutes at 350º. Meanwhile add sauce ingredients (which is everything else except eggs and cheeses) to pan. Bring to a boil then down to simmer with a lid on it. In another bowl mix cottage cheese, parmesan, and egg. Set aside. When spaghetti squash is dented easily, remove from oven and let it cool for a while. Scoop one side into a 9" square pan. Add 1/2 cottage cheese mix and top with 1/2 sauce. Repeat. Top with colby jack cheese. Bake until bubbling and the cheese has melted. Serving Size: Makes 4 1-cup servings

Number of Servings: 4.0

Recipe submitted by SparkPeople user CAROLHALLEY.