This twist on the Italian classic is jaw-droppingly good! Lasagna lovers should also check out the Love at First Bite Lasagna here.
¼th of recipe (¼ stuffed squash): 215 calories, 6g total fat (3g sat fat), 538mg sodium, 17.5g carbs, 3.5g fiber, 7.5g sugars, 23g protein
You’ll Need: 1 to 2 large baking pans, medium bowl, skillet, nonstick spray
Prep: 10 minutes • Cook: 55 minutes
1 spaghetti squash (about 4½ pounds)
¾ cup canned crushed tomatoes
¼ cup light/low-fat ricotta cheese
1½ teaspoons chopped garlic
¾ teaspoon onion powder
¾ teaspoon Italian seasoning
2 tablespoons chopped fresh basil
½ teaspoon salt
¼ teaspoon black pepper
12 ounces raw extra-lean ground beef (4% fat or less)
¼ cup shredded part-skim mozzarella cheese
1. Preheat oven to 400 degrees.
2. Microwave squash for 6 minutes, until soft enough to cut. Halve lengthwise; scoop out and discard seeds.
3. Fill a large baking pan with ½ inch water. Add squash halves, cut sides down. (Use 2 pans, if needed.)
4. Bake until tender, about 40 minutes.
5. Meanwhile, in a medium bowl, combine crushed tomatoes, ricotta, garlic, onion powder, and Italian seasoning. Add 1 tablespoon basil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Mix until uniform.
6. About 10 minutes before squash is done baking, bring a skillet sprayed with nonstick spray to medium-high heat. Add beef, and season with remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Cook and crumble for about 5 minutes, until fully cooked.
7. Reduce heat to low. Add tomato mixture to the skillet. Cook and stir until hot and well mixed, about 1 minute.
8. Remove baking pan from the oven, but leave oven on. Remove squash halves, and blot away excess moisture.
9. Empty water from baking pan. Return squash halves, cut side up.
10. Fill squash halves with beef mixture. Top with mozzarella and remaining 1 tablespoon basil.
11. Bake until filling is hot and cheese has melted, about 5 minutes.
MAKES 4 SERVINGS