What's New: Spaghetti Squash Lasagna

As winter approaches and temperatures drop, it seems that we naturally begin to crave cozy, comfort foods. Unfortunately, most of these dishes are high in fat and calories. Instead of giving up your favorite cold weather foods, try replacing high calorie items with lighter alternatives.

In this recipe for spaghetti squash lasagna, I used low calorie, high fiber spaghetti squash instead of lasagna noodles. I also used low fat and fat free cheeses to reduce the saturated fat content of the recipe. Spaghetti squash may look intimidating at first, but it is easy to prepare and delicious. It is loaded with fiber and contains vitamins A, C, and B6. Simply pierce the skin, and then roast the whole squash in the oven for 45 minutes to an hour at 400 degrees. Let it cool and then slice squash in half and remove the seeds from the center. Lastly, scrap the spaghetti like strands out with a fork and use in place of pasta in your favorite dishes.

Spaghetti Squash Lasagna

Adapted from skinnytaste.com

•    2 Cups Tomato Sauce
•    3 Cups Cooked Spaghetti Squash (about ½-1 whole squash)
•    1 Cup Fat Free Ricotta Cheese
•    3 Tbsp Parmesan Cheese
•    1 ½ Cups Reduced Fat Mozzarella Cheese

1.    Roast whole spaghetti squash in a 400 degree oven for 45 minutes to an hour; puncture the skin first to allow steam to be released while cooking. After the squash is tender, allow it to cool and then cut in half and remove seeds before scraping squash strands into a bowl.

2.    Layer tomato sauce, squash, and cheeses into a two quart baking dish and return to a 400 degree oven for 15 minutes

3.    Cool and enjoy!

4 Servings
Nutrition analysis per serving
Calories 263.8
Total Fat 10.8 g
Saturated Fat 5.5 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 3.4 g
Cholesterol 37.6 mg
Sodium 863.9 mg
Potassium 544.5 mg
Total Carbohydrate 23.7 g
Dietary Fiber 3.6 g
Sugars 4.7 g
Protein 19.0 g

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