Baked Spaghetti Squash Lasagna Style

Recipesfull introduces to you: Vegetarian Recipes. (Baked Spaghetti Squash Lasagna Style). This is an alternative to bland old spaghetti squash. It resembles baked Rigatoni and Lasagna. Kids also loved it! Give it a try!

Brief

Prep 30 mins

Cook: 1hr15 mins

Total: 1hr45 mins

Servings: 6

Yield: 6 servings

Baked Spaghetti Squash Lasagna Style

Ingredients

1 spaghetti squash

halved lengthwise and seeded

1 onion

chopped

2 tablespoons minced garlic

2 (14 ounce) cans stewed tomatoes

1 tablespoon dried basil

1 cube vegetable bouillon

black pepper to taste

1 (15 ounce) can black olives

chopped

1 cup shredded mozzarella cheese

1 cup shredded Parmesan cheese

Tips

Directions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.

Step 2

Bake squash 35 minutes in the preheated oven or until a knife can be easily inserted. Remove from oven and cool.

Step 3

Meanwhile spray a non-stick saucepan with cooking spray. Over medium heat saute the onion and garlic until golden brown. Stir in tomatoes basil bouillon cube and black pepper. Cook for about 15 minutes or until you have a medium thick sauce.

Step 4

Remove squash strands with a fork reserving the shells. Layer each half with a spoonful of the sauce a layer of spaghetti squash strands olives and mozzarella cheese. Repeat layers until shells are full or until all of the ingredients are used. Top with Parmesan cheese.

Step 5

Bake for 20 minutes in the preheated oven or until Parmesan cheese melts.

Nutritional Information

Baked Spaghetti Squash Lasagna Style

Servings Per Recipe:6

Calories: 279.8

% Daily Value *

Protein: 14.1g 28%

Carbohydrates: 24.5g 8%

Dietary Fiber: 5.8g 23%

Sugars: 8.9g

Fat: 15.9g 24%

Saturated Fat: 5.9g 30%

Cholesterol: 26.7mg 9%

Vitamin A Iu: 870.4IU 17%

Niacin Equivalents: 4.8mg 37%

Vitamin B6: 0.2mg 15%

Vitamin C: 17.3mg 29%

Folate: 24.1mcg 6%

Calcium: 487.6mg 49%

Iron: 5mg 28%

Magnesium: 47.9mg 17%

Potassium: 516.8mg 15%

Sodium: 1294.5mg 52%

Thiamin: 0.1mg 13%

Calories From Fat: 142.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.