Eating Bird Food · by Brittany Mullins★ 4.3 (19)
Stuffed Spaghetti Squash Lasagna Bowls
NUTRITION · PER SERVING70M COOK
CAL 28%·PRO 49%
CARBS 61G43% OF CAL
14G FIBER21G OTHER27G TOTAL SUGAR
FAT 30G47% OF CAL
5G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash bowls filled with marinara, dairy-free ricotta, and topped with hemp parmesan. Light, healthy, and low-carb lasagna alternative.
mainamericanbowl🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 spaghetti squash
- 1 cup marinara sauce
- 1/2 cup vegan ricotta cheese* (I used Kite Hill)
- 1/2 cup baby greens (spinach or arugula work great)
- crumbled vegan ricotta cheese (for topping)
- hemp parmesan (for topping)
At a glance
PER SERVING · TIME 70M
CAL 28%·PRO 49%
CARBS 61G43% OF CAL
14G FIBER21G OTHER27G TOTAL SUGAR
FAT 30G47% OF CAL
5G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 1090mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1412mg
- Calcium
- 626mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1090MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.