SPAGHETTI SQUASH LASAGNA BOATS Recipe

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1 vote | 961 views

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!!!

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $0.48 view details
  • 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

  1. 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%
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