Spaghetti Squash Lasagna
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
4 servings
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Calories
601 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Spaghetti Squash Lasagna
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Spaghetti Squash Lasagna is a tasty, low-cal solution to your favorite Italian dinner. Each spaghetti squash half is loaded with marinara sauce, meat, and Italian cheeses!
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Ingredients
- 2 spaghetti squash small or medium
- salt and pepper to taste
- 1/2 cup part skim ricotta cheese
- 2 Tablespoons grated Parmesan cheese
- 1 Tablespoon chopped parsley or basil
- 3/4 cup mozzarella cheese shredded
For the sauce:
- 1 teaspoon olive oil
- 1/2 onion finely chopped
- 3 cloves garlic minced
- 14 ounces Italian sausage you can use reduced fat or chicken sausage
- 14 ounces crushed tomatoes
- salt and pepper to taste
- 2 Tablespoons chopped basil
Instructions
- Preheat oven to 400º. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake for about 1 hour, or longer if needed on a baking sheet, cut side down.
- In a small bowl combine the ricotta cheese, parmesan cheese, and parsley.
- In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft.
- Add the sausage and cook, breaking it up into smaller pieces until browned and cooked through.
- When cooked, add the crushed tomatoes and add salt and pepper to taste. Reduce heat to low and simmer for 20 to 30 minutes, adding fresh basil at the very end.
- When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on.
- When the spaghetti squash is cool enough to handle, use a fork to remove the flesh, which will come out in spaghetti-looking strands reserving the shells.
- Drain the squash on a paper towel to soak up any excess liquid, then toss it with half of the sauce. Place the spaghetti squash back into the 4 shells and place them on a baking sheet.
- Top each with the remaining sauce, 1 scoop of ricotta cheese mixture, and a little mozzarella cheese.
- Bake in the oven for 20 - 30 minutes or until everything is hot and the cheese is melted.
Notes
- Time saving tip: If you are short on time, you can brown the sausage and add a can of your favorite spaghetti sauce instead of making and simmering the sauce in the recipe.
- Make it vegetarian by eliminating the sausage.
- If you prefer the microwave, cut the squash in half lengthwise, scoop out seeds and fibers and place it on a microwave-safe dish, and cover. Microwave for 8-9 minutes or until soft.
- If you prefer the microwave, cut the squash in half lengthwise, scoop out seeds and fibers and place it on a microwave-safe dish, and cover. Microwave for 8-9 minutes or until soft.
Nutrition Information
Show Details
Calories
601kcal
(30%)
Carbohydrates
13g
(4%)
Protein
32g
(64%)
Fat
47g
(72%)
Saturated Fat
20g
(100%)
Cholesterol
126mg
(42%)
Sodium
1287mg
(54%)
Potassium
671mg
(19%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1072IU
(21%)
Vitamin C
18mg
(20%)
Calcium
450mg
(45%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 601 kcal
% Daily Value*
| Calories | 601kcal | 30% |
| Carbohydrates | 13g | 4% |
| Protein | 32g | 64% |
| Fat | 47g | 72% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 126mg | 42% |
| Sodium | 1287mg | 54% |
| Potassium | 671mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1072IU | 21% |
| Vitamin C | 18mg | 20% |
| Calcium | 450mg | 45% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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