Vegetarian Spaghetti Squash Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A low-carb, gluten-free take on lasagna using spaghetti squash instead of pasta, layered with ricotta, spinach, mushrooms, and cheese. Satisfying and flavorful, it works as a main dish or hearty side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large spaghetti squash ((approx. 3 lbs))
- 1-2 tsp olive oil
- 1/2 cup onion
- 1-2 cloves garlic, smashed and minced
- 5 oz mushrooms ((2 cups chopped))
- 2-3 oz fresh spinach ((1.5 cups chopped))
- 1 plum tomato, chopped
- 1.5 cups ricotta cheese
- 1 egg white ((optional))
- 2/3 cup freshly grated parmesan cheese
- 1-2 tsp Italian seasoning blend ((I love Mrs. Dash))
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- salt and pepper, to taste
- 1/2 cup spaghetti sauce
- 2 oz grated mozzarella
- 1/4 tsp crushed red pepper flakes
- 1 TBSP chopped parsley ((optional garnish))
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 55m
- Sodium
- 887mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1015mg
- Calcium
- 503mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 887MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.