Low Carb Spaghetti Squash Lasagna
Vegetables and cheese abound in this nutrient-dense, noodle-free lasagna!
Servings 9 servings
Calories 197kcal
Ingredients
- 1 T. olive oil
- ½ c. yellow onion chopped
- 2 garlic cloves minced
- ½ cup mushrooms chopped
- ½ 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
- ¼ cup grated parmesan
- salt and black pepper to taste
Instructions
- 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!
Notes
Nutrition facts are based on using two cups of white cheddar. WW SmartPoints: 7
Nutrition
Calories: 197kcal | Carbohydrates: 12.8g | Protein: 13.1g | Fat: 9.5g | Fiber: 1.9g | Sugar: 5.5g