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Receta SPAGHETTI SQUASH LASAGNA BOATS
by Kymberlee Coyle

SPAGHETTI SQUASH LASAGNA BOATS

This is a lighter recipe of the original version. Creamy lasagna filling and bakes in a spaghetti squash. Pssst, my grandkids eat the squash when prepared this way!!!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 4 spaghetti squash (prick with fork and cook in big pot of boiling, salted water for approximately 20 mins or until soft, let cool)
  • Extra Virgin Olive Oil
  • 1 15 oz. container of fat free ricotta
  • 1 cup of low fat shredded mozzarella (i like Kraft 2%)
  • 1 cup parmesan, divided
  • 2 eggs
  • 2 tsp each italian seasoning and dried parsley
  • 1 lg jar of your favorite spaghetti sauce

Direcciones

  1. When squashes are cool enough to handle. scoop out seeds and pull strains with a fork. Drizzle with olive oil and sprinkle with salt and pepper. Mix together cheeses and eggs, reserving 1/2 cup of parm. Evenly divide among between the 4 squash halves. Top with sauce and remaining 1/2 cup of parmesan cheese. Bake in 400 oven for about 20 minutes until melted and gooey. ENJOY!