Spaghetti Squash Lasagna

By cindyandmojo

Ingredients

• 1 large spaghetti squash (about 3 1/2 lbs)
• 3 tsp olive oil, divided use
• 1 medium onion, chopped
• 3 cloves garlic, finely chopped
• 1 can (28 oz) crushed tomatoes
• 2 tsp dried Italian seasoning
• 2/4 tsp red pepper flakes
• 1 1/2 tsp salt, divided
• 1/2 tsp pepper, divided
• 1 container (15 oz) part skim ricotta cheese
• 1 large egg
• 1 pkg (10 oz) frozen chopped spinach, defrosted and squeezed dry
• 6 oz (1 1/2 cups) reduced fat shredded mozzarella cheese, divided use
• 1/3 cup grated Parmigiano-Reggiano cheese
• Chopped parsley for garnish (optional)

Details

Servings 8
Adapted from thefoodiephysician.com

Preparation

Step 1

Makes 8

Directions:

Preheat oven to 425. Cut the squash in half lengthwise and remove the seeds. Brush the flesh with 1 tsp oil. Place them cut side down on a baking sheet lined with parchment paper. Roast in the oven until tender; about 40 minutes. Remove from oven and cool. When the squash is cooled scraped the flesh with a fork so that it forms spaghetti-like strands. You should have a total of about 6 cups total.

Meanwhile, make the sauce by heating 2 tsp oil in a large saute pan over medium heat. Add the onion and garlic and cook 4-5 minutes until partially softened. Stir in the tomatoes, Italian seasoning, red pepper flakes, 1/2 tsp salt and 1/4 tsp pepper. Simmer the sauce for 15-20 minutes until thickened.

Mix the ricotta, egg, spinach 1/2 cup mozzarella cheese, 1 tsp salt and 1/4 pepper together in a large bowl. Squeeze all of the liquid from the spaghetti squash and add it to the bowl (the squash releases a lot of water as it cooks so make sure to squeeze it well). Stir to combine all of the ingredients.

Turn the heat on the oven down to 375. To assemble the lasagna, spread about 1 1/2 cups of the sauce on the bottom of an 8x11 inch baking dish. Add the squash mixture on top and spread it out evenly. Spread the remaining tomato sauce over the top of the squash and sprinkle the remaining 1 cup mozzarella and Parmigiano cheese on top.

Bake in the oven 35-40 minutes until bubbly and cheese is melted. Garnish with parsley. Let stand 10 minutes before cutting and serving.

One serving: Calories 244;Fat 11g(Sat 6.1g);Protein 16.8g;Carb 21g; Calcium 448mg; Iron 2.8mg; Sodium 872mg; Folate 71mg