Do you ever feel drowsy, bloated, and, well… in need of a nap after eating pasta? I do!
I love pasta, but when I load up on refined carbohydrates, an energy crash always seems to follow…
Which is why I was super excited about this Spaghetti Squash Lasagna recipe! Especially since grocery stores are stocked with squash at this time of year. I’ll admit I was a little skeptical, but after giving this recipe a try, let’s just say all my doubts were…squashed (sorry I couldn’t resist).
And the best part? This recipe is really nutritious, especially for your bones!
This recipe is also perfect for anyone trying to cut down on carbohydrates and calories. Each cup of spaghetti squash has roughly 10 grams of carbs and 40 calories. Compare this to a cup of spaghetti, which has over 40 grams of carbs and over 200 calories.
And with 417mg of calcium in each serving, your bones will definitely be thanking you. So why not give this bone-healthy recipe a try this week?
Spaghetti Squash Lasagna
|Prep Time||10 minutes|
|Cook Time||30 minutes|
- 2 lb spaghetti squash
- 1 bunch broccolini
- 1 cup mozzarella cheese shredded
- 1/4 cup Parmesan cheese shredded
- 4 cloves garlic
- 2 tbsp water
- 1 tbsp olive oil extra virgin
- 3/4 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper crushed
- Start by positioning the oven racks in the upper and lower thirds of the oven. Preheat to 450 degrees Fahrenheit.
- Cut the squash in half lengthwise and remove the seeds (feel free to roast these as you would pumpkin seeds).
- Choose one of two methods to cook your squash.Place the halves in a microwave-safe dish, with the cut side face down. Add 2 tablespoons of water. Microwave on high, uncovered, until the flesh is tender and can be easily pierced with a fork (about 10 minutes). OR place the halves on a rimmed baking sheet, with the cut side face down. Bake for 40-50 minutes at 400 degrees Fahrenheit, until the squash is tender.
- While the squash is cooking, heat a frying pan over medium heat and add olive oil.
- Add the broccolini, garlic, and red pepper (if using). Cook for 2 minutes, stirring frequently. Add a little bit of water and continue cooking for around 3-5 minutes. When the broccolini is tender, transfer the mixture to a large bowl.
- Once the squash is cool enough to handle, use a fork to scrape the spaghetti-like strands into the bowl. Stir in Parmesan, ¾ cup mozzarella, Italian seasoning, salt, and pepper.
- Place the shells on a broiler-safe baking sheet. Fill each shell with half of the mixture and top with the remaining mozzarella.
- Bake on the lower rack for 10 minutes. Move to the upper rack, turn oven to broil, and remove when the cheese starts to brown, about 2 minutes. Keep a close watch so it doesn’t burn!
The nutrition facts you see here are calculated automatically, and unfortunately there are no low-sodium ingredient options available. That’s why the sodium value may seem a little high. Not to worry, just choose a low-sodium mozzarella and Parmesan when shopping 🙂
Spaghetti Squash Lasagna Takeaways
I’ve been raving about this recipe to my friends and family and I hope you’ll want to do the same after trying it!
A few times, I decided to get creative. I used kale and spinach instead of broccolini and ricotta cheese in place of Parmesan. Each version was super tasty (and still bone-healthy). So feel free to have fun and swap out ingredients!
I’d love to hear your thoughts about this recipe and how you made it your own. Let me know how your lasagna turned out in the comments section below 🙂