Recipe Details
Ingredients
-
2spaghetti squash, halved lengthwise and seeded
-
1tablespoonolive oil
-
salt and ground black pepper to taste
-
2(16 ounce) packagesshredded mozzarella cheese, divided
-
1(15 ounce) containerricotta cheese
-
1largeegg
-
½cupParmesan cheese
-
1(24 ounce) jarspaghetti sauce
Cooking Directions
-
Preheat the oven to 375 degrees F (190 degrees C).
-
Brush the inside of squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
-
Bake in the preheated oven until softened, about 45 minutes. Remove from the oven and let cool until easily handled, 5 to 10 minutes. Scrape out strands of squash with a fork and transfer them to a bowl.
-
Adjust the oven temperature to 350 degrees F (175 degrees C).
-
Mix 1/2 of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.
-
Spread 1/2 of the squash mixture in a 9×13-inch baking dish. Spoon 1/2 of the spaghetti sauce on top. Sprinkle with 1/2 of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.
-
Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories392 | |
| % Daily Value * | |
| Total Fat 22g |
28% |
| Saturated Fat 12g |
58% |
| Cholesterol 81mg |
27% |
| Sodium 949mg |
41% |
| Total Carbohydrate 24g |
9% |
| Dietary Fiber 4g |
13% |
| Total Sugars 9g |
|
| Protein 26g |
51% |
| Vitamin C 9mg |
10% |
| Calcium 730mg |
56% |
| Iron 2mg |
8% |
| Potassium 581mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
