Spaghetti Squash Lasagna


Spaghetti Squash Lasagna

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    Servings and Ingredients

    Serves 4
    1 medium spaghetti squash, halved lengthwise and seeded
    1 medium onion, chopped
    2 clove(s) garlic, minced
    1 (26 oz) jar Hy-Vee garden spaghetti sauce
    1 (4 oz) can That's Smart mushroom stems and pieces, drained and divided
    2 c. Hy-Vee shredded mozzarella cheese, divided


    1. Preheat oven to 350 degrees. Spray a baking sheet with a thin layer of cooking spray.
    2. Place squash halves cut-side-down on the baking sheet. Bake 35 minutes. Remove from oven and cool.
    3. Meanwhile, spray a medium saucepan with cooking spray and sauté onion and garlic until golden.
    4. Stir spaghetti sauce into onion and garlic mixture. Cook for 10 to 15 minutes over medium heat to thicken the sauce.
    5. Remove squash strands with a fork, reserving the shells. Layer each half with a layer of sauce, a layer of spaghetti squash strands, a layer of mushrooms and a layer of cheese.
    6. Repeat layers until the shells are filled. Top with cheese.
    7. Bake for 10 to 12 minutes or until the cheese is melted.

    Nutrition facts


    280 Calories per serving

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 0mg
    • Sodium: 990mg
    • Total Carbohydrates: 41g
    • Protein: 10g

    Daily Values

    Vitamin A 45%
    Vitamin C 70%
    Iron 10%
    Calcium 40%