Skinny Spaghetti Squash Lasagna

To be honest, this isn't technically lasagna, so this recipe got an odd review from my husband.

He said it was "confusing, but good". Confusing, because he kept expecting to bite into some pasta. Good, because it is. I've joined Weight Watchers in a last-ditch effort to lose a few pounds and just eat healthier all-around. When I found this recipe, I really wanted to give it a try. I'd never had spaghetti squash before, so it was a fun new experiment for me.

I loved it, and it's a great healthy substitute for pasta. You could also use this as a side to some chicken or fish, if you like.

Skinny Spaghetti Squash Lasagna

(Recipe by Gina)

via

Ingredients

2 cups marinara sauce

3 cups cooked roasted spaghetti squash (follow the link to see how to bake a spaghetti squash)

1 cup part skim ricotta

8 tsp parmesan cheese

6 oz part skim shredded mozzarella (I used Sargento)

Directions

Preheat oven to 375°.

In four individual 5 x 7-inch oven safe baking dishes, ladle 1/4 cup quick marinara sauce on the bottom of each dish. Top each with 3/4 cup of cooked spaghetti squash and spread evenly. Top each with 1/4 cup ricotta.

*Note* If you don't have these particular baking dishes, use an 8x8 baking dish. It will still yield 4 servings.

Sprinkle 1 teaspoon of grated parmesan cheese and .75 oz mozzarella on each. Add the remaining sauce, parmesan and mozzarella cheese. Cover with foil and bake for 15 - 20 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.

Nutritional Info:
Servings: 4 • Serving Size: 1 lasagna • Old Points: 6 pts • Points+: 7 pts
Calories: 291.0 • Fat: 13.7 g • Protein: 19.6 g • Carb: 21.0 g • Fiber: 2.7 g
Sodium: 358.3 mg