Directions:
- Pre heat oven to 350.
- Split cooked squash lengthwise and remove seeds. Use fork to pull off in long strands. Place in large mixing bowl and toss with flour, garlic, and salt until well combined.
- Blend ricotta, spinach and parmesan in food processor until smooth.
- To assemble spread 1/2 cup pasta sauce on the bottom of shallow 6 cup baking dish. Top with spaghetti squash, arranging evenly and compactly. Top spaghetti squash with ricotta mixture. Spread remaining pasta sauce over ricotta. Cover with sliced mozzarella.
- Place lasagna dish on baking sheet, bake uncovered for 40 to 50 minutes in a 350 oven or until cheese is lightly brown on edges and juices bubble.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.29 Kcal (1031 kJ) | ||
| Calories from fat | 86.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.58g | 15% | |
|---|---|---|---|
| Cholesterol | 35.41mg | 12% | |
| Sodium | 662.3mg | 28% | |
| Potassium | 471.12mg | 10% | |
| Total Carbs | 22.04g | 7% | |
| Sugars | 6.92g | 28% | |
| Dietary Fiber | 3.88g | 16% | |
| Protein | 19.04g | 38% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 1.3mg | 7% | |
| Calcium | 483.4mg | 48% | |
| Amount Per 100 g | |||
| Calories | 76.46 Kcal (320 kJ) | ||
| Calories from fat | 26.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.98g | 15% | |
|---|---|---|---|
| Cholesterol | 10.99mg | 12% | |
| Sodium | 205.62mg | 28% | |
| Potassium | 146.26mg | 10% | |
| Total Carbs | 6.84g | 7% | |
| Sugars | 2.15g | 28% | |
| Dietary Fiber | 1.21g | 16% | |
| Protein | 5.91g | 38% | |
| Vitamin C | 2.8mg | 15% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.4mg | 7% | |
| Calcium | 150.1mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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