Lasagna-Stuffed Spaghetti Squash Recipe (No Pasta)

Lasagna-Stuffed Spaghetti Squash Recipe

January 30, 2019

We LOVE pasta dishes like lasagna and fettuccine Alfredo. The excessive calories and carbs? Not so much. Luckily, we've figured out how to enjoy the classic flavors without the classic calorie and carb counts of pasta-laden dishes. All the yumminess of lasagna, nestled inside a delicious vehicle without pasta!

Lasagna-Stuffed Spaghetti Squash Recipe

Recipe by: Lisa Lillien (a.k.a. Hungry Girl)
Makes 4 servings
Prep Time: 10 minutes; Cook Time: 55 minutes

Ingredients

  • 1 spaghetti squash (at least 4 1/2 lbs.)
  • 3/4 cup canned crushed tomatoes
  • 1/4 cup light/low-fat ricotta cheese
  • 1 1/2 tsp. chopped garlic
  • 3/4 tsp. onion powder
  • 3/4 tsp. Italian seasoning
  • 2 tbsp. chopped basil
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 12 oz. extra-lean ground beef (4% fat or less)
  • 1/4 cup shredded part-skim mozzarella cheese

Directions

  1. Preheat oven to 400 degrees.
  2. Microwave squash for 6 minutes, until soft enough to cut. Halve lengthwise; scoop out and discard seeds.
  3. Fill a large baking pan with 1/2 inch water. Add squash halves, cut sides down. (Use 2 pans, if needed.)
  4. Bake until tender, about 40 minutes.
  5. Meanwhile, in a medium bowl, combine crushed tomatoes, ricotta cheese, garlic, onion powder, and Italian seasoning. Add 1 tbsp. basil, 1/4 tsp. salt, and 1/8 tsp. pepper. Mix until uniform.
  6. About 10 minutes before squash is done baking, bring a skillet sprayed with nonstick spray to medium-high heat. Add beef, and season with remaining 1/4 tsp. salt and 1/8 tsp. pepper. Cook and crumble for about 4 minutes, until fully cooked. Reduce heat to low.
  7. Add ricotta mixture to the skillet. Cook and stir until hot and well mixed, about 1 minute.
  8. Remove baking pan from the oven, but leave the oven on. Remove squash halves, and blot away excess moisture.
  9. Empty water from baking pan. Return squash halves cut side up.
  10. Evenly divide beef-ricotta mixture between the squash halves. Sprinkle with mozzarella cheese and remaining 1 tbsp. basil.
  11. Bake until filling is hot and cheese has melted about 5 minutes.

Nutritional Info Per Serving

Calories 215; Carbohydrates 17.5 grams; Fat 6 grams; Protein 23 grams

lisa

ABOUT THE AUTHOR

Lisa Lillien (a.k.a. Hungry Girl) is the creator of the Hungry Girl brand. She is the founder of www.Hungry-Girl.com, the free daily email service that entertains and informs hungry people everywhere. More than 1,000,000 fans eagerly wait for Hungry Girl’s recipes, food finds, and tips & tricks each weekday. Lisa is the author of 10 best-selling books, 6 of which debuted at #1 on the New York Times Best Sellers list. Her television show, Hungry Girl, airs on both Food Network and Cooking Channel.
Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.