Spaghetti squash lasagna

Spaghetti squash lasagna

4.4 of 5 (50)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 254.9
  • Total Fat: 15.9 g
  • Cholesterol: 60.5 mg
  • Sodium: 306.1 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 21.4 g

View full nutritional breakdown of Spaghetti squash lasagna calories by ingredient
Submitted by:

Introduction

Great low calorie meal My whole family loves this dish Great low calorie meal My whole family loves this dish
Number of Servings: 12

Ingredients

    2 cups cooked spaghetti squash
    2 lbs browned ground beef (lean)
    2 cups spaghetti sauce
    3 cups cottage cheese
    1 cup shredded cheddar cheese



Directions

place cooked spaghetti sqaush strands in casserole dish layer each remaining ingredient in dish sprinkle cheese on top and place in oven for 5-10 minutes until cheese is melted and lasagna is hot all the way through. This makes 12 servings in a 9x13 casserole dish
NOTE:
To quickly and easily cook spaghetti squash cut in half long way remove seeds add 2 TBS water to the seed cavity cover the squash with cling wrap and microwave for 8-10 minutes. Let set for 2 minutes take a for and pull down the insides of the squash. The flesh will come off in spaghetti like strands.

Number of Servings: 12

Recipe submitted by SparkPeople user SUEAKE.

Rate This Recipe

Member Ratings For This Recipe


  •  no profile photo

    Incredible!
    5 of 5 people found this review helpful
    This was fantastic! I have never had spaghetti squash, but I am impressed how great this meal is. The only thing I chnaged was I added fresh mushrooms, onion, and green pepper to the hamburger, and I used light mozzarella instead. Delicious!! :D - 9/30/09

    Was this review helpful?   yes  No

  •  my profile photo

    Very Good
    4 of 4 people found this review helpful
    very tasty, but mine was watery. - 10/25/10

    Reply from SUEAKE (1/20/11)
    Try spreading the shredded spaghetti squash on paper towels to drain off juices. Also use a slotted spoon to scoop up the cottage cheese to allow juices to drain off.


    Was this review helpful?   yes  No

  •  my profile photo

    Very Good
    3 of 3 people found this review helpful
    My family doesn't like cottage cheese so I substituted fat free ricotta for cottage. I also added frozen spinach to the ricotta - thaw, squeeze out excess liquid, mix with the ricotta and 1/4 cup egg beaters. This is great! This squash is a great alternative to pasta for a change. - 10/12/10

    Was this review helpful?   yes  No

  •  my profile photo

    Incredible!
    3 of 3 people found this review helpful
    I thought this was a great alternative to traditional lasagna. I made mine meatless and used low fat mozzarella, added garlic granules, italian seasoning, and pepper. I honestly didn't miss the meat but will have to add it in future meals, will definitely make again, thanks for sharing! - 6/24/09

    Was this review helpful?   yes  No

  •  no profile photo


    3 of 3 people found this review helpful
    This recipe is awsome. My whole family loved it. I will be substituting spaghetti squash for pasta from now on! Thank you so much for sharing. Oh Yeah, I found a low carb pasta sauce at Publix and added italian sausage to my ground beef. Delicious! - 1/5/09

    Was this review helpful?   yes  No