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Spaghetti squash with sauce and cheese

Low Carb Spaghetti Squash Lasagna

Vegetables and cheese abound in this nutrient-dense, noodle-free lasagna!
Course Entree
Cuisine American
Keyword Anti-candida, Casserole, Gluten-Free, Grain-free, Low carb, Sugar-free
Prep Time 20 minutes
Cook Time 17 minutes
0 minutes
Total Time 37 minutes
Servings 9 servings
Calories 197kcal
Author Lauren Goslin


  • 1 T. olive oil
  • 1/2 c. yellow onion chopped
  • 2 garlic cloves minced
  • 1/2 cup mushrooms chopped
  • 1/2 cup broccoli chopped into small pieces
  • 2 cups your favorite marinara sauce
  • ~4 c. cooked spaghetti squash
  • 2 Tbsp fresh parsley plus a bit more for sprinkling on top
  • 8 Kalamata olives sliced
  • 2 cups white cheese, such as mozzarella or cheddar
  • 1/4 cup grated parmesan
  • salt and black pepper to taste


  • 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


Calories: 197kcal | Carbohydrates: 12.8g | Protein: 13.1g | Fat: 9.5g | Fiber: 1.9g | Sugar: 5.5g