Spaghetti Squash Lasagna with Broccolini

Spaghetti Squash Lasagna with Broccolini

40 Reviews
From: EatingWell Magazine, November/December 2014

In this low-carb spaghetti squash lasagna recipe, garlicky broccolini, spaghetti squash and cheese are combined for a healthy take on a favorite casserole. This bakes right in the squash shells for a fun presentation. Serve with a big Caesar salad and some warm and crusty whole-grain bread.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch broccolini, chopped
  • 4 cloves garlic, minced
  • ¼ teaspoon crushed red pepper (optional)
  • 2 tablespoons water
  • 1 cup shredded part-skim mozzarella cheese, divided
  • ¼ cup shredded Parmesan cheese, divided
  • ¾ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper


  • Active

  • Ready In

  1. Position racks in upper and lower thirds of oven; preheat to 450°F.
  2. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
  3. Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.
  4. Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir ¾ cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining ¼ cup mozzarella and 2 tablespoons Parmesan.
  5. Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.
  • Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.

Nutrition information

  • Serving size: ½ stuffed squash half
  • Per serving: 194 calories; 11 g fat(5 g sat); 2 g fiber; 15 g carbohydrates; 11 g protein; 18 mcg folate; 23 mg cholesterol; 5 g sugars; 0 g added sugars; 1,235 IU vitamin A; 47 mg vitamin C; 314 mg calcium; 1 mg iron; 609 mg sodium; 347 mg potassium
  • Nutrition Bonus: Vitamin C (78% daily value), Calcium (31% dv), Vitamin A (25% dv)
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, ½ vegetable, ½ lean meat, 1 medium-fat meat, 1 fat

Reviews 40

November 05, 2019
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By: jean
Amazing! Was trying to ‘be good’ but so surprised at the satiating good taste!
June 29, 2019
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By: Julie
I didnt have broccolini either, so used frozen broccoli. I added shrimp. Came out great, ate half of the squash each. I used a bit less of the cheese, trying to keep the fat content down but is a great recipe and very cool looking!!!
April 06, 2019
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By: nmchilecat
hubby and I liked it. Unfortunately, I am allergic to broccoli, cauliflower, and Brussel sprouts, so I had to substitute. I used 1/2 in. diced zucchini, and as it was cooking it dawned on me that eggplant would have been another good substitute. I made 1/2 a recipe (my squash was 24 oz.), and I sautéed one hot Italian link with the garlic and zucchini. Otherwise, everything else was as written. I thought I was going to miss the sauce that lasagna has, but I didn't. I served it with Caesar Salad and baguette.
March 31, 2019
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By: Student Baker
I added 2 bratwurst and otherwise followed the recipe exactly (including the crushed red pepper flakes). Unlike others, we thought it was a very good amount of cheese and would even consider more next time (seriously, there is no such thing as too much cheese). Would also consider a little extra crushed red pepper flakes. Had with a piece of crusty baguette. Will make again!
February 28, 2019
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By: Deb
I've only used spaghetti squash once before. I found it difficult to remove the squash without crumbling the shell inward. I ended up with a few tears in the shell, but it still worked. Does anyone know why my shells crumbled? Could it be because I let them cool completely? I found it to be kind of greasy, but it seemed to come from the oil used for the garlic and broccolini. Like many others I didn't have broccolini. I used a combo of fresh spinach and thawed frozen broccoli. I'll add more of the green veg next time, and probably some blistered cherry tomatoes too. Overalls, pretty good and very filling. Huge servings!
February 12, 2019
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By: Monana
I used regular broccoli and added mushrooms and sausage!!! so so good i will be making this again!
October 30, 2018
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By: Danielle
I added sun-dried tomato chicken sausage from Trader Joe's. We typically prefer more of a sauce with spaghetti squash so I was skeptical, but this was really good!
October 10, 2018
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By: Julia
I couldn't find broccolini in the store so I used regular broccoli and added sausage. It was delicious! Will definitely be making again.
September 20, 2018
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By: mary
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