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Spaghetti Squash Lasagna with Broccolini

Spaghetti Squash Lasagna with Broccolini

In this low-carb spaghetti squash lasagna recipe, garlicky broccolini, spaghetti squash and cheese are combined for a healthy take on a favorite casserole. This bakes right in the squash shells for a fun presentation. Serve with a big Caesar salad and some warm and crusty whole-grain bread.

Servings

4 servings

Prep Time

30 minutes

Total Time

40 minutes

Ingredients

  • 12 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
  • 1tablespoon extra-virgin olive oil
  • 1bunch broccolini, chopped
  • 4cloves garlic, minced
  • 1/4teaspoon crushed red pepper (optional)
  • 2tablespoons water
  • 1cup shredded part-skim mozzarella cheese, divided
  • 1/4cup shredded Parmesan cheese, divided
  • 3/4teaspoon Italian seasoning
  • 1/2teaspoon salt
  • 1/4teaspoon ground pepper

Instructions

  1. Position racks in upper and lower thirds of oven; preheat to 450°F.
  2. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
  3. Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.
  4. Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir 3/4 cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan.
  5. Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 194kcal
Carbohydrate Total 13g
Total Sugars 4g
Added Sugars 0g
Fiber 2g
Total Fat 11g
Saturated Fat 5g
Mono Saturated Fat 5g
Cholesterol 20mg
Sodium 587mg
Protein 12g
Potassium 334mg
Calcium 331mg
Folate 14mcg
Vitamin B12 1mcg
Vitamin E 1mg
Zinc 1mg
Vitamin B3 1mg