Low Carb Spaghetti Squash Lasagna
Vegetables and cheese abound in this nutrient-dense, noodle-free lasagna!
Anti-candida, Casserole, Gluten-Free, Grain-free, Low carb, Sugar-free
chopped into small pieces
your favorite marinara sauce
~4 c. cooked spaghetti squash
plus a bit more for sprinkling on top
white cheese, such as mozzarella or cheddar
salt and black pepper
Preheat the oven to 425 degrees.
Saute the onion and garlic along with sprinkles of both salt and pepper, in the oil for about five minutes, until everything softens.
Add in the mushrooms and broccoli and cook for another 4-5 minutes until the mushrooms release their water and soften and the broccoli becomes bright green.
Stir in the marinara, cooked spaghetti squash, and parsley.
Adjust salt and pepper.
Heat through just until everything is warm, then remove from the hot stovetop.
Lightly oil an 8 x 8 baking dish with coconut oil.
Add in half of the spaghetti squash mixture to the baking dish.
Top with one cup of the mozzarella cheese.
Layer the remaining half of the spaghetti squash mixture atop the cheese.
Top that with the remaining one cup of mozzarella.
Sprinkle the parmesan on top of the mozzarella and arrange the olive slices atop the cheeses.
Bake for 12-15 minutes until bubbly.
For a golden top, broil the lasagna for 1-2 minutes, watching carefully.
Cool, top with freshly chopped parsley, and serve!
Nutrition facts are based on using two cups of white cheddar. WW SmartPoints: 7