SPAGHETTI SQUASH LASAGNA
Hearty and delicious vegetarian meal that everyone will love!
Provided by BJBP
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brush the inside of the squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 19.9 g, Cholesterol 79 mg, Fat 19.5 g, Fiber 1.5 g, Protein 25.9 g, SaturatedFat 10.8 g, Sodium 831.9 mg, Sugar 6 g
SPAGHETTI SQUASH LASAGNA
Change up your pasta playbook with our Spaghetti Squash Lasagna recipe. Our veggie-heavy Spaghetti Squash Lasagna is like a cheesy and spicy pasta dish―just without the pasta. How much do you want to bet they don't notice a difference?
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 15 servings
Number Of Ingredients 10
Steps:
- Cut squash in half and lay face down on a greased cookie sheet. Bake 30-35 minutes or until squash is tender. Scrape with fork to remove squash in strands. Hint: Wrap in paper towels and refrigerate for a few hours or overnight to absorb excess moisture.
- Stir diced tomatoes and jarred sauce together in saucepan and heat on stove.
- Cook ground sausage in a skillet on medium-high heat until browned. Add peppers; sauté for a few minutes, then add onion and garlic. Sauté for a few more minutes. Drain grease, if needed.
- In separate bowl, mix 2 cups cottage cheese with 1 cup shredded cheese. Set aside.
- In large bowl, mix together squash, pasta sauce and tomatoes. Set aside.
- In greased 13x9x2-inch baking dish, spread 1/3 of the squash mixture evenly. By layers, add half cheese mixture, half sausage, a third of the squash mix, remaining cheese mixture, remaining sausage and the remaining squash. Spread 1 1/2 cups of sauce over the top. Add 1 cup of Italian cheese blend over sauce. Top with Italian seasoning.
- Bake at 350 degrees for 30 minutes. Let rest 15 minutes before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LASAGNA-STUFFED SPAGHETTI SQUASH
Imagine a cheesy, meaty lasagna stuffed into squash halves instead of layered with noodles. When spaghetti squash is in season, this dish is a must-try!
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Brush cut sides of squash evenly with oil; place, cut sides down, on baking sheet. Bake 30 min. or until tender.
- Meanwhile, cook sausage with onions and garlic in large skillet on medium heat 10 min. or until sausage is done, stirring frequently. Stir in pasta sauce; simmer 10 min., stirring occasionally. Remove from heat. Combine ricotta, Parmesan and 1/2 cup Italian Cheese.
- Place squash halves on baking sheet; fill with layers of ricotta mixture, meat sauce and remaining Italian cheese. Bake 15 to 20 min. or until heated through. Cut in half to serve.
Nutrition Facts : Calories 380, Fat 27 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 60 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g
LASAGNA STYLE SPAGHETTI SQUASH
This is so good! There's no pasta but it's still just as satisfying as if there were. The original recipe didn't have meat so feel free to omit the turkey. If you have leftovers scoop them out of the squash shells into another container, the shells don't keep well.
Provided by SweetySJD
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325. Spray a baking sheet with non-stick cooking spray. Place squash halves cut side down on the baking sheet. Bake 35 minutes, remove from oven and cool.
- Spray a saucepan with cooking spray. Over medium heat cook turkey with onion and garlic until the turkey is no longer pink and the onions are soft. Drain.
- Stir in tomatoes, basil, bouillon and pepper. Cook 15 minutes, until medium thick.
- Remove squash strands with a fork, reserve shells.
- Layer each half with a spoonful of turkey mixture, a layer of squash strands, olives and mozzarella. Repeat layers until shells are full. Top with parmesan cheese. Bake 20 minutes or until parmesan melts.
Nutrition Facts : Calories 386.3, Fat 22.9, SaturatedFat 8, Cholesterol 81.6, Sodium 1262.3, Carbohydrate 20.6, Fiber 4.2, Sugar 6.2, Protein 28.1
LASAGNA A LA SPAGHETTI SQUASH
Make and share this Lasagna a La Spaghetti Squash recipe from Food.com.
Provided by baldwin
Categories One Dish Meal
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Cook spaghetti squash in microwave oven about 12 minutes, then cool for handling. Once cooled, discard seeds and use a fork to 'dig out' the squash.
- Cook turkey with garlic and onions. Set aside to cool.
- Rinse spinach and allow it to dry on paper towel.
- Crush tomatoes with your hands (this will make your base sauce).
- Pour some of tomato sauce in the bottom of a 9x13-inch glass dish. Then use a thin layer of spaghetti squash, followed by layer of ricotta, then a layer of turkey, layer of spinach, another layer of sauce and a layer of mozzarella. Repeat layers one more time.
- Add 1/4 cup parmesan cheese to the top and salt and pepper to taste.
- Cover with foil and bake at 350°F for 45 minutes. Take of foil and let the top brown, another 5-10 minutes.
Nutrition Facts : Calories 188.4, Fat 8.3, SaturatedFat 3.5, Cholesterol 50.4, Sodium 446.4, Carbohydrate 14.7, Fiber 1.4, Sugar 3.1, Protein 15.3
SPAGHETTI SQUASH CHICKEN LASAGNA
Have to feed a crowd? Craving something comforting? Need a quick and easy weeknight meal? Looking for a recipe that freezes beautifully? This Spaghetti Squash Chicken Lasagna checks all the boxes.
Provided by Min Kwon, M.S., R.D.
Categories main-dish
Time 1h50m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Cut the squash in half lengthwise and remove the seeds and any visible strings. Place the two halves cut-side down on a baking sheet and bake until soft, about 45 minutes.
- In the meantime, coat a 13-by-9-inch baking dish with cooking spray. Heat the oil in a large saucepan over medium heat. Add the onion and saute until translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the kale and chicken and cook down, about 5 minutes. Sprinkle with salt and pepper, and turn off the heat.
- In a large bowl, combine the ricotta, egg, 1 1/2 cups mozzarella cheese and the cooked kale mixture. Stir until well combined and sprinkle with salt and pepper.
- Spread 1/2 cup of marinara sauce on the bottom of the prepared baking dish, then spread half of the cooked spaghetti squash on top. Top with half of the ricotta mixture followed by 1 cup of marinara sauce. Repeat the layers once more, ending with a layer of sauce; sprinkle the top with the remaining 1/2 cup of mozzarella cheese.
- Bake until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 25 to 30 minutes. Let stand for about 10 minutes, then top with basil, if using, and serve.
Nutrition Facts : Calories 362 calorie, Fat 16 grams, SaturatedFat 7 grams, Sodium 608 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 28 grams
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