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GoFarm Blog

Vegetarian Spaghetti Squash Lasagna


Ingredients

  • 1 spaghetti squash, halved lengthwise and seeded

  • ¼ cup water

  • 2 tablespoons extra-virgin olive oil

  • 1 medium onion, chopped

  • 4 cloves garlic, minced

  • 10 ounces mushrooms, sliced

  • 2 cups crushed tomatoes

  • 1 teaspoon Italian seasoning

  • ½ teaspoon ground pepper, divided

  • ¼ teaspoon crushed red pepper

  • ¼ teaspoon salt, divided

  • ¼ cup grated Parmesan cheese

  • 1 cup shredded part-skim mozzarella cheese, divided

  • ½ cup part-skim ricotta cheese


Directions


  1. Position rack in upper third of oven; preheat to 450 degrees F.

  2. Place squash cut-side down in a microwave-safe dish and add water. Microwave, uncovered, on High until the flesh is tender, 10 to 12 minutes. (Alternatively, place squash cut-side down on a large rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)

  3. Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring, until starting to soften, 3 to 4 minutes. Add mushrooms and cook, stirring, until the vegetables are tender and starting to brown, about 5 minutes more. Add tomatoe