This low-carbohydrate riff on classic lasagna layers, mushrooms and tomato sauce with spaghetti squash noodles instead of lasagna pasta. The spaghetti squash and mozzarella cheese are lip-smacking. You can serve this dish with green salad for a healthy dinner.

• 3-pound spaghetti squash halved lengthwise and seeded
• ¼ cup water
• 1 medium onion, chopped
• 2 cups crushed tomatoes
• 10 ounces mushrooms, sliced
• 4 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper
• ½ teaspoon ground pepper, divided
• ¼ teaspoon salt, divided
• ¼ cup grated Parmesan cheese
• 1 cup shredded part-skim mozzarella cheese, divided
• ½ cup part-skim ricotta cheese

Preparation –

• Prep:  50 m
• Ready In:  1 h 10 m
• Position rack in the oven and preheat to 450°F.
• Place squash cut-side down in a microwave-safe dish and add water.
• Microwave, uncovered, on High until the flesh is tender up to 10 to 12 minutes.
• Till, heat oil in a large pan over medium heat. Add garlic, onion and cook, stir, until to soften about 3 to 4 minutes. Add mushrooms in it and cook, stir, until the vegetables are starting to brown, about 5 minutes more.
• Now Add tomatoes, Italian seasoning, crushed red pepper, ¼ teaspoon pepper, and ⅛ teaspoon salt. Cook until heated through and the flavors have mixed, 1 to 2 minutes more. Remove from the heat and cover.
• By using a fork scrape the squash from the shells into a large bowl. Add in Parmesan and the remaining ¼ teaspoon pepper and the remaining ⅛ teaspoon salt. Now Place the shells cut-side up on a large rimmed baking sheet. Spoon one-fourth of the squash-Parmesan mixture into each shell.
• Layer one-fourth of the tomato mixture on top, then sprinkle ¼ cup mozzarella into each shell. Dollop ¼ cup ricotta over the mozzarella. Repeat with the remaining squash mixture, mozzarella and tomato sauce.
• Bake the squash lasagnas for 15 minutes. Turn the broiler to high and broil, watch carefully, until the cheese starts to brown, 1 to 2 minutes. Cut each lasagna in half to serve.

 
This recipe is awesome. It is a part of regular weekly dinner rotation. It’s filling and the mushrooms make it hearty and “meaty.” Yum, yum, yum!