Vegetarian Spaghetti Squash Lasagna

Vegetarian Spaghetti Squash Lasagna

8 Reviews
From:, November 2017

This low-carb riff on classic lasagna layers mushrooms and tomato sauce with spaghetti squash noodles instead of lasagna pasta. Make the layers right in the shell of the spaghetti squash and top with mozzarella cheese for a melty top and fun presentation. Serve with a green salad and a glass of Chianti for an easy, healthy dinner.

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
  • ¼ cup water
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 10 ounces mushrooms, sliced
  • 2 cups crushed tomatoes
  • 1 teaspoon Italian seasoning
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt, divided
  • ¼ cup grated Parmesan cheese
  • 1 cup shredded part-skim mozzarella cheese, divided
  • ½ cup part-skim ricotta cheese


  • Prep

  • Ready In

  1. Position rack in upper third of oven; preheat to 450°F.
  2. Place squash cut-side down in a microwave-safe dish and add water. Microwave, uncovered, on High until the flesh is tender, 10 to 12 minutes. (Alternatively, place squash cut-side down on a large rimmed baking sheet. Bake at 400°F until tender, 40 to 50 minutes.)
  3. Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring, until starting to soften, 3 to 4 minutes. Add mushrooms and cook, stirring, until the vegetables are tender and starting to brown, about 5 minutes more. Add tomatoes, Italian seasoning, ¼ teaspoon pepper, crushed red pepper and ⅛ teaspoon salt. Cook until heated through and the flavors have blended, 1 to 2 minutes. Remove from heat and cover.
  4. Use a fork to scrape the squash from the shells into a large bowl. Stir in Parmesan, the remaining ¼ teaspoon pepper and the remaining ⅛ teaspoon salt. Place the shells cut-side up on a large rimmed baking sheet. Spoon one-fourth of the squash-Parmesan mixture into each shell. Layer one-fourth of the tomato mixture on top, then sprinkle ¼ cup mozzarella into each shell. Dollop ¼ cup ricotta over the mozzarella. Repeat with the remaining squash mixture, tomato sauce and mozzarella.
  5. Bake the squash lasagnas for 15 minutes. Turn the broiler to high and broil, watching carefully, until the cheese starts to brown, 1 to 2 minutes. Cut each lasagna in half to serve.

Nutrition information

  • Serving size: ¼ squash per person
  • Per serving: 350 calories; 18 g fat(7 g sat); 7 g fiber; 34 g carbohydrates; 18 g protein; 72 mcg folate; 32 mg cholesterol; 15 g sugars; 0 g added sugars; 977 IU vitamin A; 20 mg vitamin C; 432 mg calcium; 3 mg iron; 723 mg sodium; 988 mg potassium
  • Nutrition Bonus: Calcium (43% daily value), Vitamin C (33% dv), Vitamin A (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 6 vegetable, 1½ fat, 1½ medium-fat protein

Reviews 8

March 23, 2018
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By: Leslie
amazing.. thank you!
March 12, 2018
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By: Peg
Was fantastic and so filling. Yum!
March 10, 2018
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By: Laurie Morrison
Followed the recipe and loved it, so did my wife. Will definitely make again. Thank you
January 22, 2018
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By: Lorrie
January 19, 2018
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By: terridigby
Easy, tasty & filling
January 17, 2018
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By: I love Lemons
This is a great recipe! I definitely recommend it.
January 11, 2018
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By: thepoos111
This is delicious, fulfilling and super easy to make. Yum!!
November 30, 2017
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By: Lisa Valente
This recipe is awesome! It's part of our regular weekly dinner rotation. I love that I get a generous serving, it's filling and the mushrooms make it hearty and "meaty." Yum, yum, yum!
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