Vegetarian Spaghetti Squash Lasagna

Vegetarian Spaghetti Squash Lasagna

Advertisement Directions Instructions Checklist Step 1 Position rack in upper third of oven; preheat to 450 degrees F. Advertisement Step 2 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…

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Directions

Instructions Checklist
  • Position rack in upper third of oven; preheat to 450 degrees F.

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  • 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.

Nutrition Facts

Serving Size:

1/4 squash per person

Per Serving:

350 calories; protein 17.8g; carbohydrates 34.1g; dietary fiber 7g; sugars 14.7g; fat 18.4g; saturated fat 6.8g; cholesterol 32mg; vitamin a iu 976.9IU; vitamin c 20.3mg; folate 71.8mcg; calcium 431.8mg; iron 3mg; magnesium 75.4mg; potassium 988.3mg; sodium 722.8mg; thiamin 0.3mg.

Exchanges:

6 vegetable, 1 1/2 fat, 1 1/2 medium-fat protein

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Pasta Recipes