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Baked Spaghetti Squash Lasagna















Low Cholesterol, Trans-fat Free, Good source of fiber


1 each spaghetti squash
halved lengthwise and seeded
1 each onions
6 cloves garlic
or to taste, crushed
28 ounces tomatoes, canned
stewed, 2 cans
3 tablespoons basil
freshly chopped, or 1 tablespoon dried
1 cube vegetable stock
1 x black pepper
freshly ground, to taste
15 ounces black olives
1 can, sliced
1 cup mozzarella cheese
¾ cup Parmesan cheese
or shredded


Preheat oven to 325℉ (160℃).

Coat a baking sheet slightly with cooking spray.

Set squash halves cut side down on the baking sheet.

Bake 40 to 50 minutes until a fork or a small sharp knife can be easily inserted into the skin.

Remove from oven, and let cool.

Meanwhile, coat a non-stick saucepan with cooking spray or a little bit vegetable oil over medium heat.

Stir in the onion and garlic, cook until golden brown.

Stir in tomatoes, basil, bouillon cube, and black pepper.

Cook for 14 to 16 minutes, or until you have a medium thick sauce.

Remove squash strands, reserving the two shells for the final baking.

Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese in the reserving shells (Or you can use a large baking dish )

Repeat layers until two shells are full, or until all of the ingredients are finished.

Sprinkle Parmesan cheese on top of each shell or baking dish.

Bake for 20 minutes, or until cheese melts and golden brown.

Cool for a few minutes.

Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 17957% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 1004mg 42%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 17%
Sugars g
Protein 15g
Vitamin A 13% Vitamin C 30%
Calcium 27% Iron 23%
* based on a 2,000 calorie diet How is this calculated?


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