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6Ingredients
90Minutes
310Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups marinara sauce
- 3 cups spaghetti squash (roasted, 1 large spaghetti squash)
- 1 cup part skim ricotta
- 8 tsp. grated Parmesan cheese
- 6 oz. part skim shredded mozzarella
- crushed red pepper (or ground pepper to taste)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol35mg12% |
Sodium1000mg42% |
Potassium670mg19% |
Protein26g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber5g20% |
Sugars12g |
Vitamin A40% |
Vitamin C10% |
Calcium70% |
Iron8% |
* 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(6)
Barbara Bledsoe 4 years ago
This was a new way to eat spaghetti squash I didn't get enough water out of my squash and had a runny lasagna it tasted great and I will try again
I reheated the leftovers and have changed my stars to five
rachel sieps 4 years ago
Amazing! I added roasted tomatoes, broccoli and kale from my garden. So good!
Bonni Lipton 4 years ago
Ummm...this was sooooo good! I added ground turkey breast and used fat free ricotta- make sure you drain the spaghetti squash very well. So yum !!!
Jeanna Spears 5 years ago
I am a fan of Spaghetti Squash Lasagna now. I did however make a homemade meat sauce to use instead of the marinera sauce listed but it turned out SUPER GOOD! My family lived it.