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Gluten Free Spaghetti Squash Lasagna
Prep time
Cook time
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Gluten free spaghetti squash lasagna
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 2 medium to large spaghetti squash, cut in half (lengthwise) and seeded
- 1 pound lean ground beef
- 1 (24.5 oz) Mezzetta Marinara Sauce - gluten free
- 2 green or red bell peppers, seeded and diced
- 1 large onion, finely chopped
- 2 teaspoons Morton & Bassett Italian Herb Blend - gluten free
- 4 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- Parmigiano Reggiano or grated parmesan for sprinkling
- fresh parsley, chopped for garnish
Instructions
- Preheat oven to 425 degrees F.
- Line a large baking sheet with parchment paper.
- Cut the squash lengthwise and scoop the seeds and discard.
- Drizzle olive oil in each of the squash and season with salt and pepper. Place the squash face down on the prepared baking sheet. Roast from 45-50 minutes or until squash are tender and shreds easily with a fork.
- Meanwhile, in a skillet saute the onion and garlic for few minutes them add the bell peppers. Cook for few minutes. Add the beef and cook until cooked through. Stir in the marinara sauce, Italian seasoning, salt and pepper. Cover and simmer for about 5 minutes.
- With a fork shred the inside of the squash to form noodles.
- Divide the sauce and spoon on top of the squash. Then spoon ricotta cheese and sprinkle mozzarella cheese. Return the squash in the oven and melt the cheeses about 5 minutes.
- Sprinkle parmesan cheese and fresh chopped parsley before serving.
Nutrition Information
Serving size: 1 Calories: 390 Fat: 22g Saturated fat: 8g Carbohydrates: 22g Sugar: 10g Sodium: 1291mg Fiber: 5g Cholesterol: 77mg
