Spaghetti squash lasagna
Indulge in a healthier twist on a classic favorite with our Spaghetti Squash Lasagna recipe! Featuring 2 cups of nutritious squash, 2 lbs of savory ground beef, 2 cups of rich pasta sauce, 3 cups of creamy low-fat cottage cheese, 2 oz of tangy grated Parmesan, and 1 cup of melty mozzarella cheese. This low-carb, high-protein dish is perfect for family dinners or meal prepping. Satisfy your cravings without the guilt!
- 11 Apr 2024
- Cook time 80 min
- Prep time 30 min
- 8 Servings
- 6 Ingredients
Spaghetti squash lasagna is a delightful twist on a classic Italian favorite. Instead of using traditional pasta, this recipe utilizes spaghetti squash for a healthier alternative that is both gluten-free and lower in carbohydrates. Packed with flavors from savory ground beef, rich pasta sauce, and a blend of cheeses, this dish is sure to become a family favorite.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 40-45 minutes or until the flesh is tender and can be easily shredded with a fork.
- Once done, remove from the oven and let it cool slightly.
- Use a fork to scrape out the strands of squash and measure 2 cups. Set aside.
- In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it apart into small pieces as it cooks. This should take about 8-10 minutes.
- Drain off any excess fat.
- Add 2 cups of pasta sauce to the cooked ground beef. Stir well to combine, and let it simmer for 5-10 minutes to blend the flavors.
- In a 9x13-inch (23x33 cm) baking dish, start layering the ingredients.
- Begin with a layer of the meat sauce on the bottom.
- Next, spread an even layer of the shredded spaghetti squash.
- Add a layer of the low-fat cottage cheese, spreading it evenly over the squash.
- Sprinkle half of the grated Parmesan cheese over the cottage cheese.
- Repeat the layers: meat sauce, spaghetti squash, cottage cheese, and the remaining Parmesan cheese.
- Finish by sprinkling the shredded mozzarella cheese evenly over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
- Remove from the oven and let it cool for a few minutes before cutting into servings.
- Enjoy your healthy and delicious Spaghetti Squash Lasagna!
Tips:
- For best results, roast the spaghetti squash halves face-down on a baking sheet at 400°F (200°C) for about 35-40 minutes, or until tender.
- Be sure to drain the excess moisture from the cooked spaghetti squash to avoid a watery lasagna.
- Feel free to customize the recipe by adding your favorite vegetables or using ground turkey instead of beef for a lighter option.
- Let the lasagna rest for at least 10 minutes before serving to ensure it sets properly.
- Use freshly grated parmesan and mozzarella cheese for the best flavor and texture.
Spaghetti squash lasagna is a nutritious and delicious meal that offers a creative way to enjoy lasagna while incorporating more vegetables into your diet. It's a fulfilling dish with a perfect balance of flavors and textures. Not only is it satisfying, but it's also relatively easy to make. Enjoy your meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 460kcal | 19% |
| Protein | |
| Protein 36g | 25% |
| Carbohydrates | |
| Carbohydrates 12g | 3% |
| Fiber 2.24g | 6% |
| Sugar 7g | 7% |
| Fat | |
| Fat 30g | 34% |
| Saturated 12g | 40% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 100mg | 17% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.45mg | 34% |
| Vitamin B3 8mg | 48% |
| Vitamin B6 0.61mg | 36% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 3.18ug | 133% |
| Vitamin C 5.00mg | 6% |
| Vitamin E 1.85mg | 12% |
| Vitamin K 13ug | 11% |
| Minerals | |
| Calcium, Ca 260mg | 20% |
| Copper, Cu 0.18mg | 0% |
| Iron, Fe 3.05mg | 28% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 440mg | 35% |
| Potassium, K 700mg | 21% |
| Selenium, Se 30ug | 55% |
| Sodium, Na 810mg | 54% |
| Zinc, Zn 6mg | 55% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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