Spaghetti Squash Lasagna with Broccolini

By Ellie

6 Person

40 Minutes

194 Calories

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.

Ingredients

¼ tsp. ground pepper
½ tsp. salt
¾ tsp. Italian seasoning
¼ cup shredded Parmesan cheese, divided
1 cup shredded part-skim mozzarella cheese, divided
2 tbsp. water
¼ tsp. crushed red pepper (optional)
4 cloves garlic, minced
1 bunch broccolini, chopped
1 tbsp. extra-virgin olive oil
1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded

Method

01

Position racks in upper and lower thirds of oven; preheat to 450°F.
02

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.)
03

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.
04

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 ¾ cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining ¼ cup mozzarella and 2 tablespoons Parmesan.
05

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.

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Spaghetti Squash Lasagna with Broccolini

4.4

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 194 Kcal
Prep Time 30 Mins
Cook Time 10 Mins
Total Time 40 Mins

02 Ingredients

¼ tsp. ground pepper

½ tsp. salt

¾ tsp. Italian seasoning

¼ cup shredded Parmesan cheese, divided

1 cup shredded part-skim mozzarella cheese, divided

2 tbsp. water

¼ tsp. crushed red pepper (optional)

4 cloves garlic, minced

1 bunch broccolini, chopped

1 tbsp. extra-virgin olive oil

1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded

03 Method

Step 1

Position racks in upper and lower thirds of oven; preheat to 450°F.

Step 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.)

Step 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.

Step 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 ¾ cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining ¼ cup mozzarella and 2 tablespoons Parmesan.

Step 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.

04 Author