Lasagna Stuffed Spaghetti Squash

13 90 652
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 15 min 6
Lasagna Stuffed Spaghetti Squash
Health Rating
A delicious grain-free take on the classic lasagna.


2 squash Spaghetti squash (halved, seeds removed)
1 tbsp Extra virgin olive oil (divided)
1 medium Yellow onion (chopped)
3 clove(s) Garlic (minced)
1 medium pepper(s) Red bell pepper (chopped)
1 package Ground soy
1 tbsp Oregano, dried (divided)
1 tbsp Basil, fresh (chopped, divided)
1/4 tsp Red pepper flakes
1 can(28oz) Crushed tomatoes canned
1 tbsp Balsamic vinegar
1 1/4 cup Cottage cheese (1% M.F.)
1 cup, shredded Mozzarella cheese, partially skimmed


1. Preheat oven to 400 degrees F and brush your squash with 1/2 tbsp olive and oil, sprinkle with salt and pepper and place on a large baking sheet. 

2. Bake for about 40 minutes, or until fork tender. Set aside.

3. In a large skillet, heat 1/2 tbsp olive oil over medium-high heat. Add onion, garlic, and red pepper and cook for about 5-7 minutes, or until vegetables are soft. 

4. Add ground soy, 1/2 tbsp each oregano and basil, red pepper flakes, canned tomatoes, balsamic vinegar. Bring to a boil and reduce heat to medium and simmer for about 5-10 minutes, or until thickened.

5. Meanwhile, in a small bowl combine cottage cheese and remaining oregano and basil. Season with salt and pepper.

6. Fluff up some of the strands of the spaghetti squash and divide the cottage cheese mixture evenly among the squash halves. Cover evenly with the sauce and then the shredded cheese.

7. Bake at 400 for about 10-20 minutes, or until cheese is bubbly and browned.

Nutrition Facts

Per Portion

Calories 652
Calories from fat 194
Calories from saturated fat 46
Total Fat 21.6 g
Saturated Fat 5.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.6 g
Monounsaturated Fat 5.6 g
Cholesterol 14.6 mg
Sodium 602 mg
Potassium 2612 mg
Total Carbohydrate 77 g
Dietary Fiber 15.3 g
Sugars 7.8 g
Protein 37 g

Dietary servings

Per Portion

Meat Alternative 0.9
Milk Alternative 0.6
Vegetables 12.8

Energy sources

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