Spaghetti Squash Lasagna with Broccolini

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.

IngredientsIngredient Checklist

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

¼ teaspoon crushed red pepper (optional)

2 tablespoons water

1 cup shredded part-skim mozzarella cheese, divided

¼ cup shredded Parmesan cheese, divided

¾ teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon ground pepper
DirectionsInstructions Checklist
Step 1
Position racks in upper and lower thirds of oven; preheat to 450 degrees 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 degrees 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.

Tips
Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.

Nutrition Facts
Serving Size: 1/2 Stuffed Squash Half Per Serving: 194 calories; protein 11g; carbohydrates 14.6g; dietary fiber 2.4g; sugars 4.7g; fat 10.8g; saturated fat 4.6g; cholesterol 22.7mg; vitamin a iu 1234.8IU; vitamin c 47.3mg; folate 18.1mcg; calcium 313.7mg; iron 1.1mg; magnesium 24.7mg; potassium 346.6mg; sodium 608.9mg; thiamin 0.1mg. Exchanges:
1/2 Starch, 1/2 Vegetable, 1/2 Lean Meat, 1 Medium-Fat Meat, 1 Fat