Spaghetti Squash Lasagna
Nutrition Facts
4 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
680 |
|
| % Daily Value* | ||
| Total Fat 34 g | 53% | |
| Saturated Fat 17 g | 86% | |
| Cholesterol 145 mg | 49% | |
| Sodium 1450 mg | 60% | |
| Total Carbohydrate 50 g | 17% | |
| Dietary Fiber 11 g | 44% | |
| Sugars 19 g | ||
| Includes Added Sugars | % | |
| Protein 48 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium | 60% | |
| Iron | 30% | |
| Potassium | % | |
Ingredients
- 2 Spaghetti Squash
- 1 Onion, diced
- 3 cloves Garlic, minced
- 1 lb 90% Ground Beef
- 1 tsp Olive Oil
- 1 tsp Salt
- 15 oz (1 can) Crushed Tomatoes
- 15 oz (1 container) Part-Skim Ricotta
- ¼ cup Parsley, chopped
- ½ tbsp Dried Oregano
- 1 cup Shredded Mozzarella Cheese
Method of Preparation
Step 1
Preheat oven to 400°F. Cut squash in ½ the long way and scoop out seeds. Lay cut side down in a roasting pan. Add approximately 1 inch of water. Roast for 45 minutes or until tender.
Step 2
Add olive oil to pan over medium-high heat. Cook onions until translucent. Stir in garlic and cook until fragrant.
Step 3
Add ground beef and cook until browned. Stir in crushed tomatoes and ½ tsp of salt. Bring to a simmer.
Step 4
Shred inside of squash with a fork, leaving approximately ½" around the perimeter.
In a separate bowl, mix ricotta, parsley, oregano, and ½ tsp salt. Arrange the squash inside a clean roasting pan.
Step 5
Mix the shredded squash into the tomato beef mixture.
Step 6
Use a spoon to spread ricotta evenly over bottom of each shell.
Step 7
Layer with the tomato mixture.
Top with an additional layer of ricotta and tomato mixture to fill each shell.
Step 8
Bake for 15 minutes at 400°F. Remove from oven and top with shredded mozzarella cheese.
Step 9
Bake for additional 10-15 minutes until cheese is melted. Broil for an additional 2 minutes for a golden brown cheese.
Remove and garnish with chopped parsley.
