Spaghetti Squash Lasagna With Broccolini

Description

If you’re cutting back on carbs, spaghetti squash makes a great meal. It has only 10 grams of carbs per cup, plus vitamins C and B6!

2 1⁄2 pounds spaghetti squash, halved lengthwise and seeded

1 tablespoon extra-virgin olive oil

1 bunch broccolini, chopped

4 cloves garlic, minced

1⁄4 teaspoon crushed red pepper

1 cup shredded part-skim mozzarella cheese

1⁄4 cup shredded Parmesan cheese

3⁄4 teaspoon Italian seasoning

1⁄2 teaspoon salt

1⁄4 teaspoon ground pepper

Move racks to upper and lower thirds of oven; preheat to 450 degrees F.
Place squash halves cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave on high until the flesh is tender, about 10 minutes. (Or, before the first step above, place squash halves cut-side down on a rimmed baking sheet and bake at 400 degrees F until the squash is tender, 40 to 50 minutes.)
Heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring often, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more.
When squash is done, use a fork to scrape the insides from the skins into a large bowl and mash. Stir broccolini, red pepper and garlic into squash mixture. Place the shells on a broiler-safe baking pan or baking sheet. Stir 3/4 cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Split between the shells; top with the remaining mozzarella and Parmesan.
Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching closely, until the cheese starts to brown, about 2 minutes.

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