291 Cals 19.5 Protein 21 Carbs 13.5 Fats
TOTAL TIME:
1 hr 30 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:Italian
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.
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
INSTRUCTIONS
See instructions on how to roasted spaghetti squash here.
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.
Serving: 1lasagna, Calories: 291kcal, Carbohydrates: 21g, Protein: 19.5g, Fat: 13.5g, Sodium: 358mg, Fiber: 2.5gBlue Smart Points:9Green Smart Points:9Purple Smart Points:9Points +:7
Health & Nutrition
