Vegetarian Spaghetti Squash Lasagna

 

Ingredients:

  • 1 2 1/2 to 3-pound spaghetti squash, halved lengthwise and seeded
  • 1/4 cup water
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 10 ounces portabella mushrooms, sliced
  • 2 cups diced tomatoes
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon ground pepper, divided
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt, divided
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 1/2 cup part-skim ricotta cheese

Directions:

  1. Place sliced squash cut-side down on a cookie sheet and bake in an oven preheated to 400 degrees for 45 minutes or until fork tender.
  2. Cook diced onion in a sauté pan until softened, add mushrooms and cook for 3-5 additional minutes, add garlic and sauté for 2 minutes.
  3. Next, add the diced tomatoes, Italian seasoning, pepper, crushed pepper, and salt, stir for about 3 minutes.
  4. To prepare the squash, using a fork, scrape the squash into a bowl. Add the Parmesan cheese to the mixture and stir to combine.
  5. In a rimmed baking sheet, place the squash cut-side up. Layer the following: 1/4 of the squash-Parmesan mixture; 1/4 of the mushroom mixture; sprinkle 1/4 cup of mozzarella into each shell; add 1/4 of the ricotta cheese over the mozzarella. Repeat steps and bake in an oven for 15 minutes at 400 degrees. Cut each lasagna in half to serve.

Nutritional Information:

  • Serving size: 1/2 Squash
  • Per serving : 350 calories
  • 18 g fat (7 g sat)
  • 7 g fiber
  • 34 g carbohydrates
  • 18 g protein
  • 72 mcg folate
  • 32 mg cholesterol
  • 15 g sugars