Spaghetti Squash Lasagna
Recipe: #14547
October 11, 2014
Categories: Squash, Italian, Sunday Dinner, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, more
"Got this recipe from another site, but a changed a couple things to suit my taste. It turned out very good."
Ingredients
Nutritional
- Serving Size: 1 (573.8 g)
- Calories 576.2
- Total Fat - 19.1 g
- Saturated Fat - 11.3 g
- Cholesterol - 58.4 mg
- Sodium - 2390.2 mg
- Total Carbohydrate - 65.6 g
- Dietary Fiber - 5.8 g
- Sugars - 22.4 g
- Protein - 36.5 g
- Calcium - 869.5 mg
- Iron - 1.6 mg
- Vitamin C - 19 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 375° F
Step 2
In a 9 x 13" baking dish, spray with non-stick cooking spray. Also spray insides of squash with it and salt and pepper them. Turn upside down in baking dish, and bake in preheated oven for 1 hour or until tender. (Or you can nuke it in the microwave in a glass dish with 1/2" water, squash turned upside down and covered with wax paper, about 15-20 minutes, or till tender). When it's cool enough to handle, carefully scoop out the flesh with a fork and spoon, so you don't tear or put a hole in the shell. Put in a strainer over top of a bowl and press out as much liquid as you can.
Step 3
In a small bowl, mix the ricotta, parmesan, basil and 1/4 t black pepper.
Step 4
Heat spaghetti sauce. Mix 1 1/2 cups of it with the squash flesh. Divide the squash equally into each of the squash shells.
Step 5
Divide the ricotta mixture into each of the shells and spread out.
Step 6
Top each with remaining spaghetti sauce and top that with mozzarella cheese.
Step 7
Place back in baking dish and bake at 375° F for an additional 30 minutes to heat through and melt the cheese.
Tips
No special items needed.