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17Ingredients
75Minutes
620Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. spaghetti squash
- 1 1/2 cups pasta sauce (see sauce recipe below)
- 1/3 cup ricotta cheese
- 1 cup fresh spinach
- 6 artichoke (quarters, chopped)
- 10 Kalamata olives (chopped)
- 1/4 cup sun-dried tomatoes (chopped)
- 4 oz. shredded mozzarella
- pasta sauce
- 1 Tbsp. olive oil
- 1/2 cup yellow onion (chopped)
- 1/3 cup button mushrooms (chopped)
- 2 cloves garlic (minced)
- 15 oz. tomato sauce
- 6 oz. tomato paste
- 1 tsp. oregano
- 2 tsp. harissa (optional - but highly recommended!)
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories620Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol35mg12% |
Sodium1800mg75% |
Potassium2540mg73% |
Protein26g |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate96g32% |
Dietary Fiber19g76% |
Sugars28g |
Vitamin A70% |
Vitamin C90% |
Calcium45% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Ashley B. 8 years ago
I didn't add the sun dried tomatoes, kalamata olives or artichoke simply because I didn't have them in the house, but I will probably add them next time because I will definitely be making this again! The basics made a great base for what could be your favorite lasagna recipe. Instead I added mushrooms, onions and extra garlic and I baked it in a big cast iron pot. Everyone LOVED it! A for sure repeat.