Spaghetti Squash Lasagna

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 piece, 4" x 2 2/3") contains 350 calories, 23 g carbohydrate, (5 g fiber), 15 g protein, 24 g fat, (9 g saturated fat), 80 mg cholesterol, and 1150 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 350
  • Servings: 6
  • Active Time: 1 hour
  • Total Time to Make: 2 hours, 30 minutes

Ingredients

You'll Need

8x8-inch baking dish

Directions

  1. Preheat oven to 350 degrees. Place 1 squash half skin-side up on microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH, 10-12 min, until tender. Repeat with second half. Let rest, covered, 10-12 min, until cool enough to handle. Remove plastic wrap carefully; avoid steam. Run tines of fork lengthwise over cut surface of squash to loosen spaghetti-like strands. Scoop strands into bowl; squeeze out any excess moisture. Season with salt and pepper to taste; set aside.
     
  2. Heat oil in pan on MED; add garlic. Add spinach a little at a time. Cook, stirring, 1-2 min until wilted. Remove from heat; squeeze out any excess moisture. Season with salt and pepper to taste; set aside.
     
  3. Combine ricotta, egg, 1 tsp salt, 1 tsp black pepper, onion powder, oregano, parsley, and 1/2 cup grated cheese in large bowl; set aside.
     
  4. Spray 8x8-inch baking dish with cooking spray; spread 1/2 cup sauce on bottom of dish. Top with one-third squash; spread with half of ricotta mixture. Top with half of spinach. Top with another third squash; spread with remaining ricotta mixture. Top with remaining spinach; top with remaining squash. Spread with 3/4 cup sauce. Cover with parchment paper, then foil.
     
  5. Bake about 75 min until internal temp reaches 165 degrees. Remove from oven; remove foil and paper. Let rest 15 min before serving. Garnish with grated cheese; serve with warmed remaining sauce.

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