Cheesy Vegetarian Spaghetti Squash Lasagna
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.
Servings 2 servings
Calories 695kcal
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
Calories: 695kcal | Carbohydrates: 54g | Protein: 43g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 128mg | Sodium: 1055mg | Potassium: 1479mg | Fiber: 11g | Sugar: 21g | Vitamin A: 4903IU | Vitamin C: 32mg | Calcium: 898mg | Iron: 5mg
