Vegetarian Spaghetti Squash Lasagna

15 Ratings
  • 5 14
  • 4 0
  • 3 1
  • 2 0
  • 1 0

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: EatingWell.com, November 2017

Gallery

Read the full recipe after the video.

Recipe Summary test

active:
50 mins
total:
1 hr 10 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

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

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  • 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

Serving Size:
1/4 squash per person
Per Serving:
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.
Exchanges:

6 vegetable, 1 1/2 fat, 1 1/2 medium-fat protein
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