Lasagna Stuffed Spaghetti Squash
Need a healthy new dinner idea for the new year? This lasagna stuffed spaghetti squash is gluten free, vegetarian, and stuffed with delicious olives and artichokes.
Servings: 4
Calories: 245kcal
Ingredients
- 1 4 lb spaghetti squash
- 1 1/2 cups pasta sauce see sauce recipe below
- 1/3 cup ricotta cheese
- 1 heaping cup fresh spinach
- 5-6 artichoke quarters chopped
- 8-10 kalamata olives chopped
- 1/4 cup sun-dried tomatoes chopped
- 4 ounces shredded mozzarella
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Cut spaghetti squash in half lengthwise. Scrape out the seeds and discard. Spray baking sheet with cooking spray and lay spaghetti squash cut side down on the sheet. Bake for 45 minutes or until squash is tender when poked with a fork.
- Pour sauce into a large mixing bowl and stir in ricotta cheese.
- Scrape the insides of the spaghetti squash with a fork. Scoop out the stringy insides and add to the bowl with the sauce/ricotta mixture. Add the spinach as well. Stir well to combine and then scoop back into the two halves of the squash, dividing evenly between the two.
- Evenly divide the artichokes, olives, and sun-dried tomatoes between the two halves of the squash. Then top with shredded mozzarella cheese, again dividing evenly between the two halves. Return the squash (cheese side up) to the 425 degree oven and bake another 15-20 minutes or until cheese has melted and squash is warmed through.
Notes
Short on time? Bake the squash ahead of time on the weekend and store in the fridge until ready to use.
Nutrition
Serving: 1/4 recipe | Calories: 245kcal | Carbohydrates: 33g | Protein: 20.5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 17.5mg | Sodium: 620mg | Fiber: 12.5g | Sugar: 9g