Spaghetti Squash Lasagna with Broccolini

Spaghetti Squash Lasagna with Broccolini

36 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 36

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
September 18, 2018
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By: Tiffany
I added chicken and used normal brocolli. This was a fantastic recipe. Can't wait to make it again.
April 03, 2018
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By: LisaC
A good an hearty dish, the only change I would make is adding more broccolini than recommended. But Ive never made spaghetti squash and it was good!
March 24, 2018
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I have been searching for my Easter, Vegan, main course, I found it!! Only changes, dairy alternative chz, a mix of Swiss and mozz, and, a light sprinkle of Italian with lemon seasoning. The lemon will add some brightness! I had a smallish squash on hand for a taste test, it passed!!! I now have the main course! My Vegan friends will be pleased! I am not Vegan, just dairy alternative, sooo.....I will try adding the ground meat, next time! Humm...for Easter, mushrooms in wine sauce for a side! Thanx for sharing this recipe! And Thanx for all of the reviews/suggestions!!!raf
February 26, 2018
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By: Trisha Lewis
I'm giving this five stars because it tasted so good! If I had to rate MY performance, I'd give it one star simply because this was the first time I ever made spaghetti squash. It wasn't the easiest thing to fork out the spaghetti when the squash was hot having just come out of the microwave. Everything came together nicely, though! I only used the amount of cheese I found was needed, too. It wasn't as much as the recipe called for.
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