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Lo Carb Main Dishes-Vegetarian Meatless Monday

(No Pasta) Healthy Spinach and Spaghetti Squash Lasagna

Fall feels are here and I am having a love affair with all things squash again this month! I’ve always enjoyed eating spaghetti squash and I found a new way to love it. This, No pasta Healthy Spinach and Spaghetti Squash Lasagna will have the whole family reaching for seconds. No one will miss the noodles either! Let’s dig in.

spinach and spaghetti squash lasagna

healthy spinach and spaghetti squash lasagna

Healthy Spinach and Spaghetti Squash Lasagna

I was having a serious lasagna craving last week. Alas, I am trying to reduce my carb consumption a bit at the moment. I have used spaghetti squash for all kinds of recipes before, so I figured why not give it a try in a lasagna, It came out perfectly and satisfied my craving for a cheesy meal.

You won’t miss the pasta in this Healthy #LowCarb #VeggieForward spin on a classic #Lasagna

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The key to making a spaghetti squash lasagna that holds together is getting out as much of the water from the squash and spinach as possible. It is fairly easy to do in a snap with a few paper towels and a strainer. Using frozen spinach or spaghetti is fine as long as you make sure to get the water out.

healthy spinach spaghetti squash lasagna

I used a nonfat Ricotta cheese here to save some more calories without sacrificing taste and at the same time, get in some protein. Low-fat cottage cheese could also be used if that’s your preference. I also used part-skim Mozzarella but any will work. This recipe serves 4 as a healthy, high protein and lower carb side. It’s easy to pair with your favorite protein for a complete meal. 

How to cook spaghetti squash

My favorite way to prepare spaghetti squash is to microwave it for 2-3 minutes so that I can then cut it lengthwise. Important note: make sure to poke holes in the squash before you microwave it, or it will explode. Generally not good! Then. remove and discard the seeds. On a baking sheet, drizzle a little olive oil, salt, pepper, and garlic on the spaghetti squash and bake at 400 for 30 min.

Using a fork, scrape out the “spaghetti” strands. Place into a strainer and use a paper towel to squeeze out excess moisture. Super easy! 

healthy spinach spaghetti squash lasagna

spinach spaghetti squash lasagna pin 2

Hungry for more?

You may like Spaghetti Squash spinach and Egg Bites 

Squash, Spinach, and Feta fritters.

This Healthy Spinach Spaghetti Squash Lasagna hit all the buttons for me. I did not miss the pasta at all and either will you. Perfect for Meatless Monday or any day of the week. Let me know if you give it a try. Would love to know what you think. Bon Appetit!

spaghetti squash lasagna

spaghetti squash and spinach lasagna

 

spaghetti squash lasagna
Yield: 4

(No Pasta) Healthy Spinach and Spaghetti Squash Lasagna

Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 10 minutes
Total Time: 1 hour 5 minutes

You won't miss the noodles in this healthy veggie forward Spinach Spaghetti Squash lasagna. Low carb, gluten free, low calorie, low fat high deliciousness

Ingredients

  • 400 g of cooked spaghetti squash (1 large spaghetti squash)
  • 1 15 oz can of fire roasted tomatoes
  • 4 oz fresh baby spinach chopped
  • 2 C fat free Ricotta cheese
  • 1/2 C low fat shredded Mozzarella
  • 1 large egg
  • garlic powder, salt, pepper, oregano and basil to taste
  • optional red pepper flakes

Instructions

  1. Preheat oven to 375
  2. spray a casserole dish with cooking spray
  3. in a small skilled sauté fresh spinach w drizzle of olive oil drain excess water
  4. In a large mixing bowl combine Ricotta cheese and egg
  5. add in salt, pepper, garlic powder, oregano, basil (about 1/2 tsp of each)
  6. Fold in cooked spaghetti squash noodles and spinach
  7. Transfer to casserole dish
  8. Pour canned tomatoes over top to cover entire layer. Can also use your favorite Marinara sauce instead
  9. sprinkle on Parmesan Cheese
  10. Bake for 25 min
  11. Allow to set for at least 15 min before cutting to serve
  12. Can be refrigerated for up to 5 days

Notes

Can sub out your favorite Marinara sauce for the canned tomatoes. I used canned tomatoes to reduce the calories and carbs. See post for tips on cooking spaghetti squash.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 278Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 92mgSodium: 522mgCarbohydrates: 20gFiber: 4gSugar: 6gProtein: 21g

These are approximate and totals will vary based on your ingredient choices

© Deborah Brooks
Cuisine: american


About Deborah Brooks

Hi I'm Deborah! I spend my days successfully raising a husband & 2 teens in the VA/DC area. I am a lover of all things running & fitness. As a life long vegetarian, I've always been passionate about healthy living & exercise. Looking for partners in crime, I started my own chapter of Moms Run This Town (MRTT) which has grown to over 700 members. I've met so many amazing women who inspire me daily to keep moving forward. You can usually find me running with my crew and training for the next crazy adventure they talked me into. I love to keep up to date on new running & fitness trends. I definitely choose my running gear based on color and love to express my fashion sense while exercising.

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Reader Interactions

Comments

  1. Wendy says

    This sounds fantastic! I’m having issues with my hub not wanting to eat anything ‘healthy’, lol. Maybe the allure of cheese will get him?

  6. Sarah says

    Love this healthier version! My family has been all about carbs and pasta lately and it’s so heavy, maybe I can talk them into this!

  15. Jenny says

    Okay, well my mind is whirring with how i can vegan-ize this. I have a recipe for tofu riccota that would work perfectly. It sounds really delicious and healthy. Thanks for this recipe!

  18. Jill Baird says

    What a great recipe! I have spaghetti sqash galore from my garden. Putting this on the menu for next week!

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