Ingredients
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2 spaghetti squash, halved lengthwise and seeded
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1 tablespoon olive oil
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salt and ground black pepper to taste
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2 (16 ounce) packages shredded mozzarella cheese, divided
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1 (15 ounce) container ricotta cheese
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1 large egg
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½ cup Parmesan cheese
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1 (24 ounce) jar spaghetti sauce
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Brush the inside of squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
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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.
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Adjust the oven temperature to 350 degrees F (175 degrees C).
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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.
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Spread 1/2 of the squash mixture in a 9x13-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.
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Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.
Nutrition Facts (per serving)
392 | Calories |
22g | Fat |
24g | Carbs |
26g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 392 | |
% 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.