Spaghetti Squash Lasagna Casserole – Bariatric Recipes

In the world of squash there are varying degrees of “starchy-ness.”

Least starchy- zucchini, yellow

Moderate- spaghetti

Most starchy- butternut & acorn

Thus, I traditionally use zucchini and yellow squash in my cooking. I use thinly sliced zucchini squash for a No Noodle Lasagna. It’s delicious.

This time around, I decided to play a little with spaghetti squash. It has a fun texture and is still less starch than butternut and acorn….and pasta. Be sure to start early on this meal- the squash needs to roast about 45 minutes!

Spaghetti Squash Lasagna Casserole - Bariatric Recipes

Course: Main Dish

Cuisine: Italian, Oven Baked

Servings: 6 servings

Calories: 222kcal

Author: Steph Wagner

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Ingredients

• 1 small spaghetti squash yields about 3 cups cooked squash
• 1 lb 93% lean ground beef
• 2 cups low sugar marinara sauce
• 1 cup low fat cottage cheese or ricotta cheese
• 8 tbsp reduced fat grated parmesan cheese

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Instructions

• Heat oven to 350. Cut squash in half and scoop out seeds and fibers. Sprinkle some salt and pepper over the squash. Bake in oven for about 45 minutes.
• Meanwhile, brown ground beef, drain and add marinara sauce. In a 13x9 inch baking pan, spread 1/2 the sauce in the bottom.
• Remove squash from oven, let cool. Shred with a fork- should shred in the consistency of spaghetti noodles. Layer on top of meat sauce. Add cottage cheese, and parmesan cheese.
• Add another layer of meat sauce and squash. Shred mozzarella over top. Bake for 20 minutes.

Notes

*Serving sizes on the recipes are not necessarily "bariatric sized" portions but are "traditional" portion sizes.

Nutrition

Serving: 3oz | Calories: 222kcal | Carbohydrates: 12g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 735mg | Potassium: 778mg | Fiber: 4g | Sugar: 9g | Vitamin A: 572IU | Vitamin C: 9mg | Calcium: 131mg | Iron: 4mg