Post by Loupy on Sept 6, 2018 16:36:11 GMT -7
SPAGHETTI SQUASH LASAGNA
From: Gina @ www.skinnytaste.com/spaghetti-squash-lasagna/
Strands of roasted spaghetti squash are layered with marinara sauce, mozzarella and ricotta cheese, then baked in the oven until the cheese is melted and all the flavors bake together. Naturally gluten-free and vegetarian.
This recipe calls for cooked spaghetti squash. I prefer to roast spaghetti squash, which is really simple to do, you can do this the day before and store the squash in the refrigerator or you can make it in the microwave if you need it quick. Once cooked, simply use a fork to separate the strands.
Total time:1 hour, 30 min (if roasting the squash the same day)
Serves: 4
INGREDIENTS:
2 cups marinara sauce
3 cups cooked roasted spaghetti squash
1 cup part skim ricotta
8 tsp parmesan cheese
6 oz part skim shredded mozzarella (I used Sargento)
Directions:
Preheat oven to 375°.
In four individual 5 x 7-inch oven safe baking dishes, ladle 1/4 cup quick marinara sauce on the bottom of each dish.
Top each with 3/4 cup of cooked spaghetti squash and spread evenly.
Top each with 1/4 cup ricotta.
Sprinkle 1 teaspoon of grated Parmesan cheese and .75 oz mozzarella on each.
Add the remaining sauce, Parmesan and mozzarella cheese.
Cover with foil and bake for 15 – 20 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.
Nutritional Information
Freestyle points: 9, Points+: 7
Calories: 291
Total Fat: 13.5g
Sodium: 358mg
Carbs: 21g
Fiber: 2.5g
Protein: 19.5g
From: Gina @ www.skinnytaste.com/spaghetti-squash-lasagna/
Strands of roasted spaghetti squash are layered with marinara sauce, mozzarella and ricotta cheese, then baked in the oven until the cheese is melted and all the flavors bake together. Naturally gluten-free and vegetarian.
This recipe calls for cooked spaghetti squash. I prefer to roast spaghetti squash, which is really simple to do, you can do this the day before and store the squash in the refrigerator or you can make it in the microwave if you need it quick. Once cooked, simply use a fork to separate the strands.
Total time:1 hour, 30 min (if roasting the squash the same day)
Serves: 4
INGREDIENTS:
2 cups marinara sauce
3 cups cooked roasted spaghetti squash
1 cup part skim ricotta
8 tsp parmesan cheese
6 oz part skim shredded mozzarella (I used Sargento)
Directions:
Preheat oven to 375°.
In four individual 5 x 7-inch oven safe baking dishes, ladle 1/4 cup quick marinara sauce on the bottom of each dish.
Top each with 3/4 cup of cooked spaghetti squash and spread evenly.
Top each with 1/4 cup ricotta.
Sprinkle 1 teaspoon of grated Parmesan cheese and .75 oz mozzarella on each.
Add the remaining sauce, Parmesan and mozzarella cheese.
Cover with foil and bake for 15 – 20 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.
Nutritional Information
Freestyle points: 9, Points+: 7
Calories: 291
Total Fat: 13.5g
Sodium: 358mg
Carbs: 21g
Fiber: 2.5g
Protein: 19.5g
