Spaghetti Squash Lasagna with Broccolini |
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Servings: | 4 servings | Serving Size: | 1/2 stuffed squash half | Prep Time: | 30 minutes | Total Time: | 40 minutes |
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In this low-carb spaghetti squash lasagna recipe, garlicky broccolini, spaghetti squash and cheese are combined for a healthy take on a favorite casserole. This bakes right in the squash shells for a fun presentation. Serve with a big Caesar salad and some warm and crusty whole-grain bread. |
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RECIPE CATEGORIES | | Main Ingredients: | | Courses: | Dinner | Styles / Themes: | Budget |
| NUTRITIONAL INFORMATION 194 Calories; 13 g Carbohydrates; 11 g Fat; 5 g Saturated Fat; 12 g Protein; 20 mg Cholesterol; 2 g Fiber; 334 mg Potassium; 587 mg Sodium; Added Sugars |
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Ingredients | 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded | 1 tablespoon extra-virgin olive oil | 1 bunch broccolini, chopped | 4 cloves garlic, minced | 1/4 teaspoon crushed red pepper (optional) | 2 tablespoons water | 1 cup shredded part-skim mozzarella cheese, divided | 1/4 cup shredded Parmesan cheese, divided | 3/4 teaspoon Italian seasoning | 1/2 teaspoon salt | 1/4 teaspoon ground pepper |
| Preparation | 1. Position racks in upper and lower thirds of oven; preheat to 450°F. | 2. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.) | 3. Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl. | 4. Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir 3/4 cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan. | 5. Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes. | Tips & Notes | |
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