SPAGHETTI SQUASH LASAGNA RECIPE | ALLRECIPES
Hearty and delicious vegetarian meal that everyone will love!
Provided by BJBP
Categories Spaghetti Squash Recipes
Total Time 1 hours 55 minutes
Prep Time 35 minutes
Cook Time 1 hours 15 minutes
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brush the inside of the squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
- Bake in the preheated oven until softened, about 45 minutes. Remove from oven. Cool until easily handled, 5 to 10 minutes. Scrape out strands of squash with a fork and transfer to a bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix half of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into the squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.
- Spread half of the squash mixture in a 9x13-inch baking dish. Ladle half of the spaghetti sauce on top. Sprinkle with half of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.
- Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.
Nutrition Facts : Calories 356.3 calories, CarbohydrateContent 19.9 g, CholesterolContent 79 mg, FatContent 19.5 g, FiberContent 1.5 g, ProteinContent 25.9 g, SaturatedFatContent 10.8 g, SodiumContent 831.9 mg, SugarContent 6 g
SLOW COOKER BUTTERNUT SQUASH SOUP RECIPE | ALLRECIPES
A rich soup without lots of calories. Perfect with a crusty bread. You can substitute white onion for the yellow onion, if desired.
Provided by NATAVE
Categories Butternut Squash Soup
Total Time 4 hours 35 minutes
Prep Time 25 minutes
Cook Time 4 hours 10 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
- Spread squash, carrots, and onion out into a single layer on the prepared baking sheet.
- Bake in the preheated oven until slightly browned, about 10 minutes. Cut rind from squash and discard.
- Place bouillon cubes in a slow cooker. Pour peeled squash pieces, carrots, onions, and potato into slow cooker. Pour water over vegetables and stir in bay leaf, garlic powder, nutmeg, salt, and black pepper.
- Cook on High for 4 hours, stirring once. Discard bay leaf.
- Puree soup with an immersion blender until smooth.
Nutrition Facts : Calories 194.2 calories, CarbohydrateContent 49.1 g, FatContent 0.6 g, FiberContent 8.7 g, ProteinContent 4.4 g, SaturatedFatContent 0.1 g, SodiumContent 73.4 mg, SugarContent 10.7 g
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