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–+ servings

Lasagna Mushroom Caps With Spaghetti Squash

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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
SERVINGS 2
Course Dinner, Lunch, Main Course, Main Dish
Cuisine American
Servings 2
Calories 785 kcal

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
Keyword American, dinner, gluten free, lasagna, lunch, main course, main dish, mushrooms, protein, spaghetti, Spaghetti Squash, Veggies
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