Spaghetti Squash "Lasagna"
2018-04-04 17:12:04
Serves 4
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Nutrition Facts
Serving Size
1391g
Servings
4
Amount Per Serving
Calories 1374
Calories from Fat 677
% Daily Value *
Total Fat 76g
117%
Saturated Fat 30g
149%
Trans Fat 2g
Polyunsaturated Fat 7g
Monounsaturated Fat 30g
Cholesterol 256mg
85%
Sodium 4846mg
202%
Total Carbohydrates 77g
26%
Dietary Fiber 19g
77%
Sugars 46g
Protein 96g
Vitamin A
548%
Vitamin C
133%
Calcium
157%
Iron
95%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 small spaghetti squash (about 1 1/2 pounds each)
- 2 teaspoons olive oil 4 garlic cloves, thinly sliced
- 1 (8-ounce) package fresh baby spinach
- 1/2 cup part-skim ricotta cheese
- 1/8 teaspoon kosher salt
- 2 ounces shredded part-skim mozzarella cheese (about 1/2 cup), divided
- 1/2 lb ground beef (optional)
- 3 cups marinara sauce
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
Instructions
- Preheat oven to 350°
- Cut each squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides up, on a baking sheet. Bake at 350° for 50 minutes. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands. Place strands on a clean dish towel; squeeze until barely moist.
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds. Add spinach; cook 1 minute or until spinach wilts. Remove from heat. Combine spinach mixture, squash strands, ricotta cheese, salt, and half of mozzarella cheese in a medium bowl.
- Return skillet to medium-high heat. Add beef to pan; cook until browned, stirring to crumble. Add marinara sauce; cover, reduce heat to medium, and simmer 4 minutes. Remove from heat.
- Increase oven temperature to 425°.
- Spoon half of the sauce evenly into the bottom of each squash half. Top evenly with squash mixture. Spoon the other half on top of squash. Sprinkle evenly with remaining mozzarella cheese and Parmesan cheese. Bake at 425° for 20 minutes.
- Preheat broiler to high (keep squash in oven). Broil squash 1 to 2 minutes or until cheese is golden brown and bubbly. Remove from oven; let stand 10 minutes.
Notes
- Bake the squash in advance to shorten prep time; squeeze the noodles dry, and store in a zip-top plastic bag in the refrigerator until ready to use.
Adapted from Cooking Light
Adapted from Cooking Light
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