Cheesy Beef & Spaghetti Squash Lasagna
Source of Recipe
WW Boards
Recipe Introduction
12 Servings; 5 Points per serving
List of Ingredients
1 lb uncooked 96/4 ground beef
1 large spaghetti squash, cooked (about 3 lbs)
8 oz sliced mushrooms (not canned)
2 cups zucchini, sliced
1 med onion, diced
1 clove garlic, minced
4 cups part-skim mozzarella cheese
½ cup grated parmesan cheese
28 oz low fat marinara sauce (I used Ragu light tomato, basil, onion)
salt & pepper to taste
cooking spray
Recipe
1.Cut squash in half, lengthwise, and remove seeds and seed strings. Lightly coat baking sheet with cooking spray. Place squash on baking sheet, cut side down. Bake at 375 for about 45-55 minutes, or until outer shell gives easily when pressed.
2.Remove squash and let it cool. When cooled, remove the inner flesh using a fork, scraping down the sides. The flesh will come out like spaghetti noodles.
3.Preheat oven to 375. Mix cheeses together.
4.Brown beef, onions, garlic, salt & pepper in a large non-stick skillet. When almost done add the mushrooms & zucchini. Cook until tender and meat is completely cooked.
5.Add the marinara sauce and squash to the meat and vegetables. Mix thoroughly and cook until hot through.
6.Spray a 9x12 pan with cooking spray. Layer ½ the beef/veggie mixture and ½ the cheese mixture. Repeat.
7.Bake at 375 for about 30 minutes until hot and bubbly and the cheese is beginning to brown.
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