Spaghetti Squash Lasagna Bake with Cauliflower Cream Sauce
This is such an incredible, creamy, veggie filled and meat free kind of meal! With it being the dead of winter, my body is craving all the cozy, comfort dishes.. but this is so macro friendly!
The roasted onion & bell peppers blended with steam cauliflower make it for a PERFECT “cream” sauce!
Topping with fat free Mozzarella and filled with cottage cheese makes it super high in protein without meat, if you do wish to up that protein intake, I recommend adding in extra lean ground turkey or chicken!
Sauce:
Roasted red pepper cream sauce (adapted from my other red pepper “special sauce”)
-sweet yellow jumbo onions, red bell peppers roasted- 2 onions, 2 peppers
-steamed cauliflower - one bag of florets
-whipped cream cheese 2TB
-100 grams of fage greek yogurt or cottage cheese (I used 65 grams)
-Tomato paste- 2 TB
-one egg or 46 grams egg whites
-Fresh basil
-italian seasoning, garlic parm seasoning, fresh basil, red pepper flakes
BLEND in blender: the tomato paste- half the roasted onions, steamed cauli, splash of chicken broth, greek yogurt cream cheese, one egg, cottage cheese and spices (if its too thick add a bit more chicken broth to thin it out)
Roasted 800 grams of spaghetti
the other half of roasted onions and all roasted mini peppers mix with the spaghetti squash in bowl and pour in the blended sauce
Top with 100 grams fat free mozzarella
Bake @350 for 30 min the broil on high for 5 min
Pan weight alone: 535
whole weight of pan and bake COOKED: 1854 (I wanted 4 servings) divide by 4
each serving comes out to 463 grams weighed (3 fat, 27 carbs, 17 protein)
This dinner was great to meal prep and each serving was GINORMOUS!!
I paired the squash bake with spinach for more fiber & roasted green beans or air fried asparagus to add some more micros!!
