Spaghetti Squash Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 138.2
- Total Fat: 5.4 g
- Cholesterol: 16.9 mg
- Sodium: 381.7 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 2.7 g
- Protein: 9.5 g
View full nutritional breakdown of Spaghetti Squash Lasagna calories by ingredient
Introduction
https://iheartvegetables.com/spaghetti-squash-lasagna-2/ https://iheartvegetables.com/spaghetti-squ
ash-lasagna-2/
Number of Servings: 8
Ingredients
-
1 medium spaghetti squash (about 3 cups cooked)
2 cups of marinara sauce
1/2 cup part skim ricotta cheese
1 1/2 cups part skim shredded mozzarella
Handful of fresh basil or parsley for garnish
Directions
Preheat the oven to 400.
Carefully slice your spaghetti squash in half. (Be careful!)
Scoop out the seeds and flip them cut side down on a large microwave safe plate.
Add a little water to the bottom of the plate (to create steam) and microwave on high for 10 minutes.
In a small casserole dish (mine was 6 X 8) add a thin layer of tomato sauce to the bottom.
Combine the rest of the tomato sauce with the ricotta cheese.
Once the spaghetti squash is done in the microwave, scoop out the insides with a folk. (It’ll make little “strands”) but be careful, it’ll be hot!
Then layer in spaghetti squash over the sauce.
Top with 1/2 ricotta sauce and repeat with spaghetti squash then other 1/2 of ricotta sauce.
Cover the whole pan with mozzarella cheese and cover with aluminum foil.
Bake at 400 for about 20 minutes.
Turn to broil for an additional 2-3 minutes, or until the top becomes brown and bubbly.
Roughly chop the fresh basil and sprinkle over top!
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MICRONERDCHICK.
Carefully slice your spaghetti squash in half. (Be careful!)
Scoop out the seeds and flip them cut side down on a large microwave safe plate.
Add a little water to the bottom of the plate (to create steam) and microwave on high for 10 minutes.
In a small casserole dish (mine was 6 X 8) add a thin layer of tomato sauce to the bottom.
Combine the rest of the tomato sauce with the ricotta cheese.
Once the spaghetti squash is done in the microwave, scoop out the insides with a folk. (It’ll make little “strands”) but be careful, it’ll be hot!
Then layer in spaghetti squash over the sauce.
Top with 1/2 ricotta sauce and repeat with spaghetti squash then other 1/2 of ricotta sauce.
Cover the whole pan with mozzarella cheese and cover with aluminum foil.
Bake at 400 for about 20 minutes.
Turn to broil for an additional 2-3 minutes, or until the top becomes brown and bubbly.
Roughly chop the fresh basil and sprinkle over top!
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MICRONERDCHICK.