This low-carb riff on classic lasagna layers mushrooms and tomato sauce with spaghetti squash noodles instead of lasagna pasta.
Serve with a green salad and a glass of Chianti for an easy, healthy dinner.
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.)
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 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.
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.
Bake the squash lasagnas for 15 minutes.
Cut each lasagna in half to serve.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
