Lasagna-stuffed spaghetti squash are a healthy, low carb, vegetarian and gluten-free way to enjoy Italian food without the calories. Try this tonight! |
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Lasagna-Stuffed Spaghetti Squash

Lasagna-stuffed spaghetti squash are a healthy, low carb, vegetarian and gluten-free way to enjoy Italian food without the calories.
Course Main Course
Cuisine American, Italian, Meatless Monday, Vegetarian
Keyword lasagna, Meatless Monday, Spaghetti Squash, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 403kcal
Author David & Debbie Spivey


  • 2 small spaghetti squash (1-pound total about 10 ounces each)
  • Kosher salt and pepper
  • 1 cup fat-free ricotta cheese
  • ½ cup parmesan cheese
  • 3 ounces part-skim mozzarella shredded

Prepared Marinara Sauce

  • 1 tablespoon extra virgin olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 8 ounces portobello mushrooms chopped
  • 2 ¼ cup crushed tomatoes
  • ½ teaspoon dried oregano + extra for topping cheese
  • ½ teaspoon dried basil


  • Using a large knife, cut the spaghetti squash in half lengthwise. Scrape the seeds out with a large spoon; 6discard the seeds.
  • Place two of the squash halves inside the microwave, cut side down on a large piece of parchment paper. Cook on high until tender; about 9 to 11 minutes.
  • Meanwhile, prepare the marinara sauce: Heat the olive oil in a large skillet. Add the onion and a small pinch of salt, basil, and oregano. Sauté until the onions are tender and develop a bit of color; about 5 to 6 minutes. Add the garlic and cook for 1 minute more. Add in the mushrooms and sauté until mushrooms just begin to soften; about 5 minutes. Add the crushed tomatoes. Simmer 15 minutes. Season with salt and pepper, to taste.
  • Place the rack in the middle position of the oven and preheat the broiler on high. Cover a large sheet pan with parchment paper.
  • Season the squash halves with salt and pepper. Using a fork, fluff the squash strands, leaving them in the squash. In a small bowl, combine the ricotta and half of the parmesan cheese; mix well. Divide the cheese mixture among the squash. Top with the marinara sauce, then the mozzarella and the other half of the parmesan cheese, then sprinkle with oregano (optional). Broil on high, until the filling is heated through and the top is golden brown, 3 to 5 minutes. 


Feel free to buy a jar of prepared marinara from the store if you have one you really like. 
If you can fit all four halves in the microwave at one time, go for it! They may or may not depending on their size.
A word of caution when handling the hot squash: I found that the squash is not that easy to grab and take out of the microwave, especially over the stove like the microwave in our kitchen. The outside of the squash is a little slippery and that the bottom is filled with trapped steam. I found the best way to remove them from the microwave was to use a large spatula to flip them over before trying to take them out. Turning them over first allows most of the trapped steam to escape. This will save your hands and wrist from being burned when trying to take the squash out of the microwave.
Recipe adapted from Woman's Day


Calories: 403kcal | Carbohydrates: 54g | Protein: 21g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 664mg | Potassium: 1196mg | Fiber: 11g | Sugar: 24g | Vitamin A: 1070IU | Vitamin C: 25.2mg | Calcium: 586mg | Iron: 3.9mg
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