Spaghetti Squash Lasagna
Spaghetti squash is an excellent stand-in for pasta and rice for those in need of a low carbohydrate lifestyle or looking to eat more vegetables.
Don’t expect it to taste just like spaghetti though, the name is more reflective of the spaghetti-like strands you pull apart from the squash shell once cooked.
Rich in vitamins A and C, full of antioxidants, calcium and folate, among others, spaghetti squash is also lower in calories than its pasta counterpart. If you’re not ready to fire up your oven or microwave, know that you can also cook this squash in a slow cooker crock pot.
⏲️ Ready in: 2 hours 30 mins.
⌛ Prep: 1 hour
?️ Servings: 6
Ingredients
- 1 (about 2 3/4 lbs) spaghetti squash, halved lengthwise, seeded
- 1 tsp salt, plus additional to taste
- 1 tsp black pepper, plus additional to taste
- 2 Tbsp Wegmans Pure Olive Oil
- 2 cloves Wegmans Cleaned & Cut Peeled Garlic, chopped
- 1 container (11 oz) Wegmans Organic Baby Spinach
- 1 container (15 oz) Wegmans Whole Milk Ricotta (Dairy Dept)
- 1 Wegmans Large Egg
- 1/2 tsp Wegmans Organic Onion Powder
- 1/4 tsp Wegmans Organic Oregano Flake
- 1/4 tsp dried parsley
- 1/2 cup Italian Classics Grated Italian Blend (Cheese Shop), plus additional for garnish
- Wegmans Olive Oil Cooking Spray
- 1 container (16 oz) Italian Classics Marinara Sauce (Dairy Dept)
Nutrition Facts
Nutrition information is per serving
Protein: 13g
Added Sugar: 0g
Fiber: 4g
Carbohydrate: 20g
Sodium: 900mg
Cholesterol: 70mg
Saturated Fat: 9g
Fat: 18g
Calories: 290
Preparation
Preheat oven to 350 degrees. Place 1 squash half skin-side up on microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH, 10-12 min, until tender. Repeat with second half. Let rest, covered, 10-12 min, until cool enough to handle. Remove plastic wrap carefully; avoid steam. Run tines of fork lengthwise over cut surface of squash to loosen spaghetti-like strands. Scoop strands into bowl; squeeze out any excess moisture. Season with salt and pepper to taste; set aside.
Heat oil in pan on MED; add garlic. Add spinach a little at a time. Cook, stirring, 1-2 min until wilted. Remove from heat; squeeze out any excess moisture. Season with salt and pepper to taste; set aside.
Combine ricotta, egg, 1 tsp salt, 1 tsp black pepper, onion powder, oregano, parsley, and 1/2 cup grated cheese in large bowl; set aside.
Spray 8×8-inch baking dish with cooking spray; spread 1/2 cup sauce on bottom of dish. Top with one-third squash; spread with half of ricotta mixture. Top with half of spinach. Top with another third squash; spread with remaining ricotta mixture. Top with remaining spinach; top with remaining squash. Spread with 3/4 cup sauce. Cover with parchment paper, then foil.
Bake about 75 min until internal temp reaches 165 degrees. Remove from oven; remove foil and paper. Let rest 15 min before serving. Garnish with grated cheese; serve with warmed remaining sauce.
Your Grocery List
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* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content
Copyright ©2020. Wegmans Food Markets, Inc. All Rights Reserved. This recipe was posted with permission from Wegmans Food Markets, Inc., however, all special diet claims attributed to this recipe were determined and referenced by Catholic Health.
