Lasagna Stuffed Spaghetti Squash

Dine and Dish

Ready in: 70 minutes
Prep Time: 10 minutes
Cook Time: 60 minutes
Servings: 4

Ingredients

  • 6 cooked Lasagna noodles, cut into bite sized pieces
    Pasta and Rice
  • 2 Tablespoons garlic, minced
    Produce
  • ½ pound ground beef
    Meat
  • ½ cup Galbani® Mozzarella Cheese
    Cheese
  • 1 Tablespoon olive oil
    Oil, Vinegar, Salad Dressing
  • ¼ cup onion, diced
    Produce
  • 1 cup Galbani® Ricotta Cheese
    Cheese
  • salt and pepper to taste.
    Spices and Seasonings
  • 3 cups prepared spaghetti sauce
    Pasta and Rice
  • 1 medium spaghetti squash (2½ pounds)
    Produce

Steps

  • Cut squash in half lengthwise; scoop out seeds.
  • Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of in.
  • Bake, uncovered, at 375 for 30-40 minutes or until tender.When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside.In the meantime, heat olive oil in a large skillet to medium heat.
  • Add onion and garlic and saut for 2 minutes until tender.
  • Add the ground beef and cook until browned and cooked through.
  • Add salt and pepper to taste.Turn heat to medium low and stir in spaghetti sauce, lasagna noodles, spaghetti squash strands and Galbani Ricotta cheese. Continue to stir over medium-low heat until cheese has melted and incorporated into the sauce.Spoon sauce mixture into each spaghetti squash shell. Top each shell with cup Galbani Mozzarella cheese.
  • Bake for and additional 10 minutes at 375F until cheese is melted.
  • Serve warm.

Nutrition

  • Calories: 582.62  cal  (29.13%)
  • Fat: 28.3  g  (43.53%)
  • Saturated Fat: 12.22  g  (76.4%)
  • Carbohydrates: 56.0  g  (18.67%)
  • Sugar: 14.64  g  (16.27%)
  • Cholesterol: 82.68  mg  (27.56%)
  • Sodium: 1370.34  mg  (59.58%)
  • Protein: 29.06  g  (58.12%)
  • Selenium: 45.15  µg  (64.5%)
  • Manganese: 0.83  mg  (41.59%)
  • Phosphorus: 369.46  mg  (36.95%)
  • Vitamin B6: 0.7  mg  (35.09%)
  • Vitamin B3: 6.58  mg  (32.89%)
  • Potassium: 1124.21  mg  (32.12%)
  • Zinc: 4.77  mg  (31.77%)
  • Fiber: 7.65  g  (30.6%)
  • Calcium: 294.39  mg  (29.44%)
  • Vitamin B12: 1.74  µg  (29.03%)
  • Iron: 5.16  mg  (28.64%)
  • Vitamin A: 1406.05  IU  (28.12%)
  • Vitamin B2: 0.43  mg  (25.06%)
  • Vitamin E: 3.76  mg  (25.06%)
  • Vitamin C: 19.08  mg  (23.12%)
  • Magnesium: 90.96  mg  (22.74%)
  • Copper: 0.44  mg  (22.23%)
  • Vitamin B5: 1.86  mg  (18.65%)
  • Folate: 65.02  µg  (16.25%)
  • Vitamin B1: 0.19  mg  (12.38%)
  • Vitamin K: 11.19  µg  (10.66%)
  • Vitamin D: 0.24  µg  (1.57%)

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