Spaghetti Squash Lasagna
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 289.6
- Total Fat: 15.2 g
- Cholesterol: 29.1 mg
- Sodium: 660.9 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 6.3 g
- Protein: 15.8 g
View full nutritional breakdown of Spaghetti Squash Lasagna calories by ingredient
Introduction
This is a great dish for Vegetable lovers. You could add meat but we decided not to. It was great for our vegetarian dish of the week. This is a great dish for Vegetable lovers. You could add meat but we decided not to. It was great for our vegetarian dish of the week.Number of Servings: 6
Ingredients
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1 medium to large Spaghetti squash
1 large yellow onion, diced
1 Green bell pepper, chopped
1 red bell pepper, chopped
2 T olive oil
1 can (28 oz) crushed Tomato
3-5 cloves of garlic, minced
1tsp. basil
1/2 tsp. oregano
1/2 tsp. crushed red pepper (optional)
1 C shredded mozzarella cheese
1/2 C shredded Parmesan cheese
Directions
Prepare the spaghetti squash in your favorite method. I cut mine in 1/2 and boil it in a pot until tender. Then use a fork from top to bottom to pull of the strands of squash.
Preheat oven to 375F. Mix the cheese together, set aside.
Heat olive oil in a skillet and add the onion, pepper, and garlic. Saute over medium heat for about 5 minutes. Add Crushed tomatoes, basil, oregano, and crushed red pepper. Simmer uncovered for about 15 minutes. Mix squash well with the cooked vegetables and put half in the bottom of a large (13x9 inch) baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese. Bake for 30 mintues or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user STRIVE4BALANCE.
Preheat oven to 375F. Mix the cheese together, set aside.
Heat olive oil in a skillet and add the onion, pepper, and garlic. Saute over medium heat for about 5 minutes. Add Crushed tomatoes, basil, oregano, and crushed red pepper. Simmer uncovered for about 15 minutes. Mix squash well with the cooked vegetables and put half in the bottom of a large (13x9 inch) baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese. Bake for 30 mintues or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user STRIVE4BALANCE.
Member Ratings For This Recipe
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