Spaghetti Squash "Lasagna"


1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
10 ounces mushrooms, sliced
2 cups crushed tomatoes
1 teaspoon Italian seasoning
½ teaspoon ground pepper, divided
¼ teaspoon crushed red pepper
¼ teaspoon salt, divided
¼ cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese, divided
½ cup part-skim ricotta cheese

Step 1
Position rack in upper third of oven; preheat to 450 degrees F.
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 sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)
Step 3
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.
Step 4
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.
Step 5
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.

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 722mg.

June 1, 2022

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