Bolognese-Ricotta Spaghetti Squash Boats
Bibb Lettuce Salad
Ingredients
- 1 (1-lb) spaghetti squash, halved lengthwise
- 2 Tbsp olive oil, divided
- ½ (16.2-oz) pkg frozen veggie crumbles
- ¼ cup chopped onion
- 1 clove garlic, minced
- ½ cup marinara sauce
- ⅓ cup ricotta cheese
- 3 Tbsp freshly grated Parmesan cheese
- Chopped fresh basil (optional)
Instructions
- Preheat oven to 425°F. Cut squash in half; scrape out seeds.
- Drizzle cut sides of squash with 1 Tbsp oil. Place squash, cut sides down, in a baking dish coated with cooking spray. Bake 30 minutes or until fork-tender.
- Meanwhile, cook crumbles, onion, and garlic in 1 Tbsp hot oil in a large skillet over medium-high heat 3 to 4 minutes or until tender.
- Add sauce; reduce heat, and simmer 5 to 6 minutes or until thoroughly heated.
- Use a fork to scrape spaghetti-like strands from squash. Top squash with crumbles mixture and dollop with ricotta cheese; sprinkle with Parmesan.
- Bake 10 minutes longer or until cheese melts. Sprinkle squash with basil, if desired.
Side Dish Ingredients
- 2 cups torn Bibb lettuce
- 3 Tbsp sliced red onion
- 2 tsp olive oil
- 2 tsp apple cider vinegar
- Dash of salt
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
475
|
51
|
526
|
| Fat (g) | 28 | 5 | 33 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 29 | 1 | 30 |
| Carb (g) | 29 | 2 | 31 |
| Fiber (g) | 11 | 1 | 12 |
| Sodium (mg) | 986 | 76 | 1062 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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