Lasagna Mushroom Caps With Spaghetti Squash
SERVINGS 2
Ingredients
- Parchment paper
- Nonstick cooking spray
- ½ cup onion approx. 2⁄3 medium, chopped
- ½ cup green bell pepper approx. 2⁄3 medium, chopped
- 2 cloves garlic finely chopped
- 2 cups spinach
- 2 eggs large, lightly beaten
- ¾ cup part-skim ricotta cheese
- ¼ cup Parmesan cheese grated
- 2 tsp. basil finely chopped
- ¼ tsp. black pepper
- 4 mushrooms large, stems removed and discarded
- ½ cup marinara sauce all-natural
- ¼ cup mozzarella cheese
- 2 cups spaghetti squash warm
Instructions
- Preheat oven to 400° F.
- Line baking sheet with parchment paper. Set aside.
- Heat medium nonstick skillet, lightly coated with spray, over medium-high heat.
- Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add spinach; cook, stirring frequently, for 2 to 3 minutes, or until
- spinach is wilted. Set aside.
- Combine eggs, ricotta cheese, and Parmesan cheese in a medium bowl; mix well.
- Add onion mixture, basil, and pepper; mix well.
- Place mushroom caps on prepared pan, gill-sides up.
- Stuff mushroom caps with cheese mixture; using the back of a spoon, make a well in the middle of the cheese mixture in each mushroom.
- Fill each well with 2 Tbsp. marinara sauce and top with 1 Tbsp. mozzarella cheese. Bake for 24 to 26 minutes, or until mushroom caps are soft, and cheese is melted.
- Place 2 mushroom caps on each serving plate. Evenly divide spaghetti squash between serving plates.
Notes
- Chop the mushroom stems to sauté for use in scrambled eggs, as a veggies-most topping for chicken or beef, or toss with a salad or roasted vegetables.
- For a creamy version, swap marinara sauce with Ilana’s Caulifredo Sauce (see separate Mindset Membership recipe for Caulifredo Zoodles with Juicy Chicken).
- To cook spaghetti squash quickly, place whole squash in microwave; cook, on high, for 3 minutes. Cut in half lengthwise; scoop out and discard seeds. Return squash to microwave; cook, on high, for 6 to 8 minutes, or until you can easily remove spaghetti strands with a fork.
Nutrition
Calories: 785kcalCarbohydrates: 57gProtein: 61gFat: 38gSaturated Fat: 20gCholesterol: 424mgSodium: 1683mgPotassium: 2717mgFiber: 13gSugar: 24gVitamin A: 8693IUVitamin C: 98mgCalcium: 1154mgIron: 7mg
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