Mini Spaghetti Squash Lasagnas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual lasagnas made with spaghetti squash instead of noodles, ground beef, marinara, and a creamy ricotta-like filling topped with cheese. A cozy, lower-carb twist on the classic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound ground beef
- 1 yellow onion, chopped
- 1 jar (28 ounce) marinara sauce
- 3 tablespoons Italian seasoning
- 1/2 cup basil pesto
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 2 tablespoons Calabrian chili paste
- 4-6 small spaghetti squash, tops cut off, or halved lengthwise, seeds removed
- 6 ounces cream cheese, at room temperature
- 1 1/2 cups heavy cream
- 2 tablespoons fresh thyme leaves
- 1/4 teaspoon pure ground nutmeg
- 1 1/2 cups shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 1/2 cup grated parmesan cheese
- salt and black pepper
- 4 tablespoons salted butter, sliced
- 8 cloves garlic
- 12 fresh sage leaves
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1944mg
- Total sugar
- 47g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2318mg
- Calcium
- 883mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1944MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.