Diet Recipe for Vegetarian Spaghetti Squash Lasagna

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!

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