How To Make Spaghetti Squash Lasagna
Prepare a healthy yet filling spaghetti squash lasagna for dinner. Roasted pasta strand layered with marinara sauce and cheese then baked to perfection.
Serves:
Ingredients
- 2cupsmarinara sauce
- 1cuppart skim ricotta
- 8tspparmesan cheese
- 6ozmozarella,part skim, shredded
For Roasted Spaghetti Squash:
- 1large spaghetti squash,ripe
- salt and fresh pepper,to taste
Instructions
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Preheat oven to 350 degrees F.
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Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon.
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Place on a baking sheet, cut side up, and sprinkle with salt and pepper.
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Bake at 350 degrees F for about 1 hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool for 10 minutes.
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Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands.
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Preheat oven to 375 degrees F.
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In four individual 5×7-inch oven-safe baking dishes, ladle ¼ cup quick marinara sauce on the bottom of each dish.
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Top each with ¾ cup of cooked spaghetti squash and spread evenly.
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Top each with ¼ cup ricotta. Sprinkle 1 teaspoon of grated parmesan cheese and .75 oz mozzarella on each.
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Add the remaining sauce, parmesan, and mozzarella cheese.
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Cover with foil and bake for 15 to 20 minutes or until the cheese is melted and the edges begin to bubble; uncover and cook for an additional 5 minutes.
Nutrition
- Calories: 344.02kcal
- Fat: 18.72g
- Saturated Fat: 10.05g
- Trans Fat: 0.01g
- Monounsaturated Fat: 5.25g
- Polyunsaturated Fat: 1.51g
- Carbohydrates: 23.69g
- Fiber: 4.55g
- Sugar: 11.43g
- Protein: 21.49g
- Cholesterol: 59.67mg
- Sodium: 988.03mg
- Calcium: 526.33mg
- Potassium: 687.66mg
- Iron: 2.04mg
- Vitamin A: 206.72µg
- Vitamin C: 5.29mg
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