Healthy Vegetable Recipes Healthy Squash Recipes Healthy Winter Squash Recipes Healthy Spaghetti Squash Recipes Vegetarian Spaghetti Squash Lasagna 4.9 (21) 20 Reviews This low-carb riff on classic lasagna layers mushrooms and tomato sauce with spaghetti squash noodles instead of lasagna pasta. Make the layers right in the shell of the spaghetti squash and top with mozzarella cheese for a melty top and fun presentation. Serve with a green salad and a glass of Chianti for an easy, healthy dinner. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on April 19, 2024 Tested by Learn more about our food philosophy and nutrition parameters." tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Prep Time: 50 mins Additional Time: 20 mins Total Time: 1 hr 10 mins Servings: 4 Yield: 4 servings Nutrition Profile: High-Calcium Bone-Health Nut-Free Healthy Pregnancy Healthy Aging Healthy Immunity Soy-Free Vegetarian High-Protein Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded ¼ cup water 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 4 cloves garlic, minced 10 ounces mushrooms, sliced 2 cups crushed tomatoes 1 teaspoon Italian seasoning ½ teaspoon ground pepper, divided ¼ teaspoon crushed red pepper ¼ teaspoon salt, divided ¼ cup grated Parmesan cheese 1 cup shredded part-skim mozzarella cheese, divided ½ cup part-skim ricotta cheese Directions Position rack in upper third of oven; preheat to 450 degrees F. Place squash cut-side down in a microwave-safe dish and add water. Microwave, uncovered, on High until the flesh is tender, 10 to 12 minutes. (Alternatively, place squash cut-side down on a large rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.) Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring, until starting to soften, 3 to 4 minutes. Add mushrooms and cook, stirring, until the vegetables are tender and starting to brown, about 5 minutes more. Add tomatoes, Italian seasoning, 1/4 teaspoon pepper, crushed red pepper and 1/8 teaspoon salt. Cook until heated through and the flavors have blended, 1 to 2 minutes. Remove from heat and cover. Use a fork to scrape the squash from the shells into a large bowl. Stir in Parmesan, the remaining 1/4 teaspoon pepper and the remaining 1/8 teaspoon salt. 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 1/4 cup mozzarella into each shell. Dollop 1/4 cup ricotta over the mozzarella. Repeat with the remaining squash mixture, tomato sauce and mozzarella. Bake the squash lasagnas for 15 minutes. Turn the broiler to high and broil, watching carefully, until the cheese starts to brown, 1 to 2 minutes. Cut each lasagna in half to serve. Originally appeared: EatingWell.com, November 2017 Rate It Print Nutrition Facts (per serving) 350 Calories 18g Fat 34g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1/4 squash per person Calories 350 % Daily Value * Total Carbohydrate 34g 12% Dietary Fiber 7g 25% Total Sugars 15g Protein 18g 36% Total Fat 18g 24% Saturated Fat 7g 34% Cholesterol 32mg 11% Vitamin A 977IU 20% Vitamin C 20mg 23% Folate 72mcg 18% Sodium 723mg 31% Calcium 432mg 33% Iron 3mg 17% Magnesium 75mg 18% Potassium 988mg 21% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.