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Meatless spaghetti squash lasagna

4 servings


  • 1 medium spaghetti squash, halved lengthwise and seeded
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 (24 ounce) jar of spaghetti sauce
  • ¾ cup fresh mushrooms
  • 1 cup fat-free ricotta cheese
  • 1 cup 2% shredded mozzarella cheese, divided
  • 1 egg


Heat oven to 350°F. Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut-side-down on the baking sheet. Bake 35 minutes. Remove from oven and cool. Meanwhile, spray a medium saucepan with cooking spray and sauté onion and 2 cloves of garlic until golden. Stir spaghetti sauce into onion and garlic mixture. Cook for 10 to 15 minutes over medium heat to thicken the sauce.

Mix ricotta, ¾ cup of the shredded mozzarella cheese, and beat in the egg. Add 1 clove minced garlic. Remove squash strands with a fork, but keep the shells. Layer each squash shell with a layer of sauce, a layer of spaghetti squash, a layer of mushrooms and a layer of cheese, using one-third of ingredients. Repeat layers two more times until the shells are filled. Top with remaining mozzarella cheese. Bake for 50 minutes or until the cheese is melted.


Scoop out of the shell and enjoy.

Recipe courtesy of Amy Clark, registered dietician at Hy-Vee, Ames, Iowa


  • 300 calories
  • 8g fat (6g saturated fat)
  • 70mg cholesterol
  • 790mg sodium
  • 35g carbohydrate
  • 7g fiber
  • 19g protein