Spaghetti squash lasagna

By Johanna

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 254.9

Total Fat: 15.9 g
Cholesterol: 60.5 mg
Sodium: 306.1 mg
Total Carbs: 5.5 g
Dietary Fiber: 1.0 g
Protein: 21.4 g

Ingredients

• 2 cups cooked spaghetti squash
• 2 lbs browned ground beef (lean)
• 2 cups spaghetti sauce
• 3 cups cottage cheese
• 1 cup shredded cheddar cheese

Preparation

Step 1

Place cooked spaghetti squash strands in casserole dish layer each remaining ingredient in dish sprinkle cheese on top and place in oven for 5-10 minutes until cheese is melted and lasagna is hot all the way through. This makes 12 servings in a 9x13 casserole dish
NOTE:
To quickly and easily cook spaghetti squash cut in half long way remove seeds add 2 TBS water to the seed cavity cover the squash with cling wrap and microwave for 8-10 minutes. Let set for 2 minutes take a for and pull down the insides of the squash. The flesh will come off in spaghetti like strands.