Spaghetti Squash Lasagna (vegetarian) Recipe
Rate & Review
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
1 spaghetti squash (2 to 3 2 lb )
1 tablespoon extra-virgin olive oil
4 ounces shitake mushrooms, stems removed and caps sliced
2 cloves garlic, minced
2 cans diced tomatoes, drained (14 1/2 ounce can)
15 ounces ricotta cheese
8 ounces mozzarella cheese, shredded
1 can black olives, drained and sliced (6 ounce can)
1 teaspoon minced fresh basil
1 teaspoon dried oregano
salt and pepper to taste
3/4 cup grated Parmesan cheese
Pierce the squash several times with a fork and arrange the squash on a baking sheet. Bake at 350° for 45 to 60 minutes or until making an indentation in the shell with a spoon is easy. To save time, pierce the skin in several places with a fork and microwave on High for 10 to 15 minutes or until tender. Let stand until cool. Cut the squash into halves and remove the seeds and stingy pulp. Using a fork, gently scrape the remaining pulp to remove the spaghetti like strands of squash and place in a bowl. Heat the olive oil in a nonstick skillet over medium-high heat. Sauté the mushrooms and garlic in the hot oil until the mushrooms are tender. Remove from the heat. Add the mushroom mixture, tomatoes, ricotta cheese, mozzarella cheese, olives, basil, oregano, salt and pepper to the squash and mix well. Spoon mixture into a 9 x 13" baking pan or lasagna pan sprayed with nonstick cooking spray. Sprinkle with the Parmesan cheese. Bake at 350° for 45 minutes or until bubbly.
Servings - generous 6..
Harvest Stuffed Spaghetti Squash
baby portobello mushrooms
Light and Healthy Spinach Lasagne
canned tomatoes with juice
More Similar Recipes
Spaghetti Squash Lasagna (vegetarian) Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com