Spaghetti Squash Bake
Nutrition Information
  • Serves: 6 servings
  • Serving Size: 1 serving
  • Calories: 270
  • Fat: 10g
  • Carbohydrates: 18g
  • Sodium: 690mg
  • Fiber: 3g
  • Protein: 31g
Type: Entree
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Ingredients
  • 1 large spaghetti squash
  • ½ tablespoon olive oil
  • 1 pound lean ground beef or ground turkey
  • 2 cups spaghetti sauce
  • 1 cup parts skim ricotta cheese
  • 1 egg, slightly beaten
  • 1 cup part skim shredded mozzarella cheese, divided
  • ½ teaspoon dried oregano
  • 5 fresh basil leaves, chiffonade
  • ½ teaspoon each salt & pepper
Instructions
  1. Pre heat oven to 350 degrees
  2. Cut spaghetti squash in halves, lengthwise, and rub cut surface with olive oil.
  3. Place flesh side down on baking dish and cook for 30 to 40 minutes until tender. (Time saver tip: squash can be prepared a day before) * Allow squash to cool slightly then rake spaghetti strand with a fork. Place in a colander to drain.
  4. While squash is draining prepare sauce by using a large oven-proof skillet, and browning meat. Drain off any excess fat, and add spaghetti sauce. Carefully stir in squash.
  5. In small bowl, mix ricotta cheese, egg, ½ cup of mozzarella cheese, oregano, basil, salt and pepper. Gently fold cheese mixture until incorporated into squash and sauce.
  6. Sprinkle add remaining mozzarella cheese on top and place in oven and bake for 30 minutes or until bubbly
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