Lasagna-Stuffed Spaghetti Squash

Entrees | 0 comments

Shared By: 2019 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 2 small spaghetti squash (about 1 lb 10 oz each)
  • 1 cup no-salt-added small-curd cottage cheese
  • 1/4 cup grated Romano cheese
  • Kosher salt and pepper
  • 8 oz. frozen broccoli florets, thawed, squeezed of excess moisture and chopped
  • 3/4 cup low-sodium marinara or tomato sauce
  • 3 oz. part-skim mozzarella, grated
  • Green salad, for serving


  • Using a large serrated knife, cut the spaghetti squash in half lengthwise. Use a spoon to scrape out and discard the seeds.
  • Place all 4 squash halves, cut side down, on a large piece of parchment paper in the microwave. Cook on high power until just tender, 9 to 11 minutes.
  • Meanwhile, heat broiler and lower the rack to the middle position of the oven. In a bowl, combine the cottage cheese, Romano and . tsp pepper; fold in the broccoli.
  • Season the squash halves with . tsp each salt and pepper, then use a fork to scrape up most of the squash strands, leaving them in the squash. Divide the cheese mixture among the squash and top with the sauce, then the mozzarella. Broil until the filling is heated through and the top is golden brown, 2 to 3 minutes.
  • Serve with a green salad, if desired.


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