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.

Carolyn Casner
Source:, November 2017


Read the full recipe after the video.

Recipe Summary

50 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat to 450 degrees F.

  • 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 degrees F until tender, 40 to 50 minutes.)

  • 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, 1/4 teaspoon pepper, crushed red pepper and 1/8 teaspoon salt. Cook until heated through and the flavors have blended, 1 to 2 minutes. Remove from heat and cover.

  • Use a fork to scrape the squash from the shells into a large bowl. Stir in Parmesan, the remaining 1/4 teaspoon pepper and the remaining 1/8 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 1/4 cup mozzarella into each shell. Dollop 1/4 cup ricotta over the mozzarella. Repeat with the remaining squash mixture, tomato sauce and mozzarella.

  • 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 Facts

350 calories; protein 17.8g; carbohydrates 34.1g; dietary fiber 7g; sugars 14.7g; fat 18.4g; saturated fat 6.8g; cholesterol 32mg; vitamin a iu 976.9IU; vitamin c 20.3mg; folate 71.8mcg; calcium 431.8mg; iron 3mg; magnesium 75.4mg; potassium 988.3mg; sodium 722.8mg; thiamin 0.3mg.

Reviews (13)

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13 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This is a great recipe! I definitely recommend it. Read More
Rating: 5 stars
Followed the recipe and loved it so did my wife. Will definitely make again. Thank you Read More
Rating: 5 stars
Easy tasty & filling Read More
Rating: 3 stars
Not a huge fan but it was good. The portion is HUGE! Read More
Rating: 5 stars
LOVED IT Read More
Rating: 5 stars
So I doubled the ingredients and layered it like a lasagna in a 13 9 pyrex. It was awesome! I'm not a fan of ricotta cheese because of the texture but I'll definitely be making this again! Read More
Rating: 5 stars
I did not use lowfat cheeses so the calorie content in mine was likely closer to 500 cal/serving. But it was delicious! Read More
Rating: 5 stars
Great recipe! I did make a few changes! First off I cut the squash too uneven to bake itin shell so I just scooped it out and preped as directed but I layered all the ingredients in a 9x9 Pyrex and baked. Also instead of the crushed tomatoes and seasoning I just used a jar of my favorite red prepared pasta sauce from the store. Turned out great!!! Was a little soupy in the end but great flavor. Most of the moisture drained from the cooked squash next time I might salt drain and rinse it after cooking similar to the way I do eggplant to draw some of that moisture out. Anyway it was a great different meal as described by the author. I served it with a lite Cesar salad. Really enjoyed this meal! Thanks! Read More
Rating: 5 stars
amazing.. thank you! Read More