SPAGHETTI SQUASH LASAGNA BOATS Recipe
This is a lighter recipe of the original version. Creamy lasagna filling and bakes in a spaghetti squash. Pssst, my grandkids eat the squash when prepared this way!!!
Ingredients
- 4 spaghetti squash (prick with fork and cook in big pot of boiling, salted water for approximately 20 mins or until soft, let cool)
- Extra Virgin Olive Oil
- 1 15 oz. container of fat free ricotta
- 1 cup of low fat shredded mozzarella (i like Kraft 2%)
- 1 cup parmesan, divided
- 2 eggs
- 2 tsp each italian seasoning and dried parsley
- 1 lg jar of your favorite spaghetti sauce
Directions
- When squashes are cool enough to handle. scoop out seeds and pull strains with a fork. Drizzle with olive oil and sprinkle with salt and pepper. Mix together cheeses and eggs, reserving 1/2 cup of parm. Evenly divide among between the 4 squash halves. Top with sauce and remaining 1/2 cup of parmesan cheese. Bake in 400 oven for about 20 minutes until melted and gooey. ENJOY!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 435 | |
| Calories from Fat 265 | 61% |
| Total Fat 29.81g | 37% |
| Saturated Fat 17.71g | 71% |
| Trans Fat 0.01g | |
| Cholesterol 186mg | 62% |
| Sodium 929mg | 39% |
| Potassium 223mg | 6% |
| Total Carbs 6.46g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.08g | 1% |
| Protein 34.73g | 56% |
