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1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
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¼ cup water
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2 tablespoons extra-virgin olive oil
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1 medium onion, chopped
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4 cloves garlic, minced
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10 ounces mushrooms, sliced
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2 cups crushed tomatoes
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1 teaspoon Italian seasoning
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½ teaspoon ground pepper, divided
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¼ teaspoon crushed red pepper
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¼ teaspoon salt, divided
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¼ cup grated Parmesan cheese
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1 cup shredded part-skim mozzarella cheese, divided
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½ cup part-skim ricotta cheese
Vegetarian Spaghetti Squash Lasagna
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.
Nutrition Information
166
Calories
17g
Carbohydrates
5g
Protein
790mg
Potassium
7g
Fiber
9g
Sugar
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