Cheesy Vegetarian Spaghetti Squash Lasagna
User Reviews
5.0
39 reviews
Excellent
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
2 servings
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Calories
695 kcal
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Course
Main Course
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Cuisine
Italian
Cheesy Vegetarian Spaghetti Squash Lasagna
Report
This easy Cheesy Vegetarian Spaghetti Squash Lasagna is a tasty low-carb and gluten-free alternative to traditional lasagna that is sure to satisfy all your comfort food cravings!Recipe yields 2 large portions or 4 servings.
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Ingredients
- 1 large spaghetti squash (approx. 3 lbs)
- Olive Oil for drizzling
- ½ cup onion (white or yellow)
- 1-2 cloves garlic, smashed and minced
- 5 oz mushrooms (approx. 2 cups chopped)
- 2-3 oz fresh spinach (approx. 1.5 cups chopped)
- 1 plum tomato, chopped
- 1.5 cups ricotta cheese
- 1 egg white
- 1/3-1/2 cup freshly grated Parmesan cheese to taste
- 1 tsp Italian seasoning blend (I love using Mrs. Dash)
- ½ tsp dried basil
- ½ tsp garlic powder
- salt and pepper to taste
- ½ cup spaghetti sauce
- 2 oz grated mozzarella
- crushed red pepper flakes to taste
Instructions
- Pre-heat oven to 400 degrees F.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds.
- For easy cutting, feel free to microwave for 4-5 minutes to soften it up just a tad. The knife slides through much easier this way!
- Next grab a lipped baking sheet or a rimmed baking dish.
- Rub the cut side of the squash with a teeny bit of olive oil.
- Place inside a baking dish or atop rimmed baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork.
- Cooking time will vary a bit depending on the size of your squash so adjust accordingly. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
- While the squash roasts, start prepping your cheese and veggies.
- Chop your onion, garlic, mushrooms, spinach and tomato, separately, then set aside.
- Bring a pan or skillet to medium-high heat with a drizzle of olive oil.
- Sauté onion until tender and slightly golden, then add garlic and mushrooms and continue to cook until softened. Set aside.
- In a large bowl, combine ricotta, egg white, freshly grated parmesan cheese, fresh chopped spinach, Italian seasoning, basil, and garlic powder.
- Drain your mushroom/onion mixture and add to the bowl along with your chopped tomato.
- Mix well, adding a little salt and pepper to taste.
- Once your squash is ready, allow to cool slightly, then use a fork to separate the squash's interior into spaghetti-like strands.
- Remove a little of the squash will help you better stuff these bad boys.
- Take a little out and add your filling to the squash, swirling to mix.
- Top with remaining spaghetti squash strands and stir.
- Next add a few spoonfuls of your favorite spaghetti sauce on top and finish off with your grated mozzarella cheese. Add extra of either if desired.
- Add an optional pinch of crushed red pepper flakes on top (skip if sensitive to heat) and bake at 350 degrees F for around 20 minutes until hot and bubbly.
- For golden flecks of mozzarella, switch oven to broil on HIGH for 2 minutes at the end and remove once bubbling.
- Serve piping hot with a healthy side salad or roasted veggies for a balanced meal that's sure to rock your plate! Enjoy!
Notes
- Though I kept mine gloriously vegetarian, feel free to add crumbled or sliced Italian sausage or pair with your favorite meat sauce. Anything goes!
- For a casserole style lasagna, spritz a baking dish with olive oil and add your forked strands of spaghetti squash, top with cheese and veggie filling and mix. Add a layer of red sauce and cheese (as much or as little as your heart desires of each) and bake at 350 F until hot and bubbly, approx. 20-25 minutes.
- Depending on sizing and availability, you can absolutely use two smaller spaghetti squash in place of one large squash.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
695kcal
(35%)
Carbohydrates
54g
(18%)
Protein
43g
(86%)
Fat
38g
(58%)
Saturated Fat
22g
(110%)
Cholesterol
128mg
(43%)
Sodium
1055mg
(44%)
Potassium
1479mg
(42%)
Fiber
11g
(44%)
Sugar
21g
(42%)
Vitamin A
4903IU
(98%)
Vitamin C
32mg
(36%)
Calcium
898mg
(90%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 695 kcal
% Daily Value*
| Calories | 695kcal | 35% |
| Carbohydrates | 54g | 18% |
| Protein | 43g | 86% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 128mg | 43% |
| Sodium | 1055mg | 44% |
| Potassium | 1479mg | 31% |
| Fiber | 11g | 44% |
| Sugar | 21g | 42% |
| Vitamin A | 4903IU | 98% |
| Vitamin C | 32mg | 36% |
| Calcium | 898mg | 90% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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