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Spaghetti Squash Lasagna Recipe

Spaghetti Squash Lasagna

This simple spaghetti squash lasagna recipe is a delicious, low-carb alternative to the traditional dish. Plus, it’s chock-full of bone-healthy nutrients like calcium, magnesium, and potassium! Check out our blog for a printable version of this nutritious recipe!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 231 kcal

Ingredients
  

  • 2 lb spaghetti squash
  • 1 bunch broccolini
  • 1 cup mozzarella cheese shredded
  • 1/4 cup Parmesan cheese shredded
  • 4 cloves garlic
  • 2 tbsp water
  • 1 tbsp olive oil extra virgin
  • 3/4 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper crushed

Instructions
 

  • Start by positioning the oven racks in the upper and lower thirds of the oven. Preheat to 450 degrees Fahrenheit.
  • Cut the squash in half lengthwise and remove the seeds (feel free to roast these as you would pumpkin seeds).
  • Choose one of two methods to cook your squash.
    Place the halves in a microwave-safe dish, with the cut side face down. Add 2 tablespoons of water. Microwave on high, uncovered, until the flesh is tender and can be easily pierced with a fork (about 10 minutes). 
    OR place the halves on a rimmed baking sheet, with the cut side face down. Bake for 40-50 minutes at 400 degrees Fahrenheit, until the squash is tender.
  • While the squash is cooking, heat a frying pan over medium heat and add olive oil.
  • Add the broccolini, garlic, and red pepper (if using). Cook for 2 minutes, stirring frequently. Add a little bit of water and continue cooking for around 3-5 minutes. When the broccolini is tender, transfer the mixture to a large bowl.
  • Once the squash is cool enough to handle, use a fork to scrape the spaghetti-like strands into the bowl. Stir in Parmesan, ¾ cup mozzarella, Italian seasoning, salt, and pepper.
  • Place the shells on a broiler-safe baking sheet. Fill each shell with half of the mixture and top with the remaining mozzarella.
  • Bake on the lower rack for 10 minutes. Move to the upper rack, turn oven to broil, and remove when the cheese starts to brown, about 2 minutes. Keep a close watch so it doesn’t burn!

Notes

The nutrition facts you see here are calculated automatically, and unfortunately there are no low-sodium ingredient options available. That's why the sodium value may seem a little high. Not to worry, just choose a low-sodium mozzarella and Parmesan when shopping :)

Nutrition

Calories: 231kcalCarbohydrates: 22gProtein: 16gFat: 10gSaturated Fat: 4gCholesterol: 21mgSodium: 677mgPotassium: 298mgFiber: 3gSugar: 6gVitamin A: 1101IUVitamin C: 44mgCalcium: 417mgIron: 2mg
Keyword lasagna, spaghetti
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