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Spaghetti Squash Lasagna


"Hearty and delicious vegetarian meal that everyone will love!"
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1 h 55 m servings 356 cals
Original recipe yields 12 servings

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Brush the inside of the squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
  3. Bake in the preheated oven until softened, about 45 minutes. Remove from oven. Cool until easily handled, 5 to 10 minutes. Scrape out strands of squash with a fork and transfer to a bowl.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Mix half of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into the squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.
  6. Spread half of the squash mixture in a 9x13-inch baking dish. Ladle half of the spaghetti sauce on top. Sprinkle with half of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.
  7. Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.

Nutrition Facts

Per Serving: 356 calories; 19.5 g fat; 19.9 g carbohydrates; 25.9 g protein; 79 mg cholesterol; 832 mg sodium. Full nutrition

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This lasagna was so delicious! We rarely finish an entire lasagna between my husband and i but we finished this one! I did add noodles.

Excellent lasagna option for anyone avoiding pasta for dietary reasons. I only needed one good size spaghetti squash to fill the baking dish. The recipe makes a lot and reheat well.