5 from 3 votes
Spaghetti Squash Lasagna
Spaghetti Squash Lasagna is a healthy, gluten-free, low-carb spin on a comfort food classic!
Prep Time
10 mins
Cook Time
34 mins
Total Time
44 mins
Servings:
8
People
Calories:
225 kcal
Course:
Main Course
Cuisine:
Italian-American Fussion
Ingredients
- 2 cups marinara sauce
- 1 spaghetti squash roasted (about 3 pounds, large
- 1 ounce ricotta cheese low-fat, container
- 8 ounces mozzarella cheese (2 cups, lightly-packed)
- basil fresh leaves
- 1 teaspoon salt divided
- 2 tablespoons Parmesan Cheese finely grated
Instructions
- Preheat your oven to 400°F.
- Spread half the sauce in a 8x11-inch baking pan.
- Scrape the spaghetti squash out of the shell to make strands. Layer half over the sauce.
- Then, gently spread half the ricotta over the squash, followed by 1/2 tsp of salt, half the mozzarella cheese, and some fresh basil leaves.
- Repeat the layers and then sprinkle with the Parmesan.
- Cover and bake until bubbly, about 30 minutes. Then, turn your broil to high and cook until browned, about 2-4 minutes. Let cool for 5 minutes and serve!
Cup of Yum
Nutrition Information
Calories
225kcal
(11%)
Carbohydrates
16g
(5%)
Protein
15g
(30%)
Fat
12g
(18%)
Saturated Fat
6.7g
(34%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
2g
(10%)
Cholesterol
23mg
(8%)
Sodium
947mg
(39%)
Potassium
158mg
(3%)
Fiber
1.5g
(6%)
Sugar
5.8g
(12%)
Vitamin A
9IU
(0%)
Vitamin C
2mg
(2%)
Calcium
18mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8 People
Amount Per Serving
Calories 225
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 15g | 30% |
| Fat | 12g | 18% |
| Saturated Fat | 6.7g | 34% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 947mg | 39% |
| Potassium | 158mg | 3% |
| Fiber | 1.5g | 6% |
| Sugar | 5.8g | 12% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 18mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.