Spaghetti Squash Lasagna
Yield: 4 servings
Active time: 40 minutes
Total time: 1 hour and 10 minutes
Ingredients
• 1 large spaghetti squash, approximately 3 lbs
• 1 cup cottage cheese
• 1/2 cup grated Parmesan, divided (additional for garish if desired)
• 1 large egg
• 1 teaspoon Italian seasoning
• 2 cups chopped broccoli florets
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 cups low sodium Marinara sauce
• 1 cup grated mozzarella
• Chopped fresh basil
Instructions:
Step 1:
Preheat the oven to 425 degrees.
Step 1:
Trim the ends off the spaghetti squash and stand it up on one cut side. Cut down the middle of
the squash to cut in half and use a spoon to remove the seeds. Place the halves cut side down
in a microwave safe dish and add 1/4 cup water. Place the dish uncovered in a microwave and
cook on high 10-12 minutes until the flesh is tender. Remove the squash to a cutting board to
cool slightly.
Step 2:
Meanwhile, combine the cottage cheese, egg, 6 tablespoons Parmesan and Italian seasoning
in a bowl and set aside.
Step 3:
Once the squash is cool enough to handle use a fork to scrape the flesh into strands and place
in a large bowl. Stir in the chopped broccoli, salt and pepper. Place the shells cut side up on a
baking sheet.
Step 4:
Add 1/4 of the squash mixture evenly divided between the shells. Top with 1/2 cup sauce, 1/4
cup mozzarella and 1/3 cup cottage cheese evenly divided between the shells and repeat 2
more times. For the top layer add the remaining squash mixture, mozzarella and Parmesan.
Bake for 25-35 minutes until browned and heated through. Tent with foil during baking if the
top begins to brown too quickly.
Step 5:
Let cool on the baking sheet for 10 minutes. Remove the squash to a cutting board and cut in
half. Serve topped with chopped basil and Parmesan.
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