Spaghetti Squash Lasagna with Broccolini

Spaghetti Squash Lasagna with Broccolini

27 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
Nutrition per serving may change if servings are adjusted.
  • 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 27

January 23, 2018
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By: Ivonne
Loved it!!! Very easy to make!!!
January 05, 2018
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By: Ada
Delicious!! I will definitely be making this again.
January 04, 2018
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By: Heather Pancott Trout
We loved this dish as a side to our Pork Loin roast! I didnt have broccolini so I used regular broccoli and steamed it instead of sauteing bc I felt that there was plenty of fat in the cheeses :) thank you for a delish recipe!
October 15, 2017
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By: mludowise
Was okay... Took a lot of time to cook and wasn't very flavorful. Wouldn't make it again.
October 14, 2017
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By: Hillaree Hayes
This recipe was very good, but I have to agree with some of the other reviews here - it does call for way too much cheese. I would at least half it next time around.
June 28, 2017
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By: Emily
This was a hit for my husband and me. Though nothing except the cheese says "lasagna" about this dish, it is nevertheless very flavorful and surprisingly filling. The garlic certainly adds most of that flavor, while the cheeses and seasoning give it a little more Italian taste. Garlic bread would have been a nice treat to add to this meal (especially if you're a garlic lover like me).
May 24, 2017
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By: Amanda
TOO much cheese. Other than that, a little bland. I would suggest that you cut the cheese in half and add a little tomato sauce.
May 22, 2017
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By: Pete
I will definitely make it again. I browned some ground turkey add mushrooms, onion, garlic. Loved it
May 07, 2017
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By: Rebecca Krall
I made the recipe for my husband and I. We are both looking for more vegetarian meals. I did not have broccolini on hand, so substituted fresh spinach. I also lessened the amount of cheese by about 1/3. I found this dish with the spinach easy to make, but pretty true to the time given. My husband and I found the dish delicious and definitely one to add to our vegetarian menu!
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