Recipe
Spaghetti Squash Lasagna with Broccolini
Squashing a classic casserole
A classic Italian dish gets a vegetarian and calcium-rich makeover in this Spaghetti Squash Lasagna recipe. Garlicky broccolini, mozzarella, and Parmesan are combined with spaghetti squash to deliver 308 mg of calcium. The lasagna even bakes inside the squash shell for a fun presentation and one less serving dish to clean.
Ingredients | Serves 4
2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
tablespoon extra-virgin olive oil
bunch broccolini, chopped
cloves garlic, minced
tablespoons water
cup shredded part-skim mozzarella cheese, divided
tablespoons water
cup shredded part-skim mozzarella cheese, divided
Preparation
STEP 1
Position racks in upper and lower thirds of oven; preheat to 450°F.
STEP 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.)
STEP 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.
STEP 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.
STEP 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.)
STEP 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.
STEP 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.
STEP 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.
Nutrition Per Serving
| Calories | 192 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Cholesterol | 22 mg |
| Calories | 192 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Cholesterol | 22 mg |
| Carbohydrates | 14 g |
| Fiber | 2 g |
| Total Sugars | 5 g |
| Added Sugars | 0 g |
| Protein | 11 g |
| Sodium | 604 mg |
| Potassium | 363 mg |
| Folate | 18 mcg |
| Carbohydrates | 14 g |
| Fiber | 2 g |
| Total Sugars | 5 g |
| Added Sugars | 0 g |
| Protein | 11 g |
| Sodium | 604 mg |
| Potassium | 363 mg |
| Folate | 18 mcg |
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