Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

Craving comfort food, but looking for a healthy dish? This recipe uses spaghetti squash instead of lasagna noodles–and is so delicious, you really won’t miss the pasta… and you definitely will not have that post-pasta bloating! (“Ew, David!” anyone else grossed out by the word “bloating?!”). Okay, back to spaghetti squash.

Spaghetti squash is packed with nutrients, and has a touch of sweetness to its mild taste. This dish is packed with iron, folate, fiber, and protein–you will feel full and satisfied-and you can even go back for seconds with no regrets!

Spaghetti Squash Lasagna

Ingredients

  • 1 large spaghetti squash
  • 3 teaspoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can crushed tomatoes (28 ounces)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 container part skim ricotta cheese (15 ounces)
  • frozen chopped spinach (cooked and drained)
  • 1 1/2 cups shredded part-skim mozzarella cheese

Instructions

  1. Preheat oven to 425°F. Cut the squash in half lengthwise and remove the seeds. Brush the flesh with 1 teaspoon of olive oil. 
  2. Place the spaghetti squash cut side down on a baking sheet. 
  3. Roast spaghetti squash in the oven for 40 minutes. 
  4. While the squash is roasting, heat 2 teaspoons of olive oil in a large sauté pan (over medium heat). Add the onion and garlic, and cook for 4 minutes. Stir in the tomatoes, salt, and pepper. Simmer the sauce for 15 to 20 minutes until thickened.
  5. Remove squash from the oven and let cool. When the squash is cooled, scrape the flesh with a fork so that it forms spaghetti-like strands. 
  6. Mix the ricotta, spinach, and ½ cup of mozzarella cheese in a large bowl. 
  7. Wrap the spaghetti squash in a paper towel and squeeze out the water.
  8. Remove paper towel and add the squash to the ricotta mixture. Stir to combine all of the ingredients.
  9. Turn the heat on the oven down to 375°F. 
  10. Spread 1½ cups of the sauce on the bottom of an 8 x 11-inch baking dish. 
  11. Add the squash mixture on top and spread it out evenly. Spread the remaining tomato sauce over the top of the squash.
  12. Sprinkle the remaining 1 cup of mozzarella cheese on top. Bake in the oven for 35 minutes.
  13. Let stand for 10 minutes before cutting and serving.

Spaghetti Squash Lasagna

Craving comfort food, but looking for a healthy dish? This recipe uses spaghetti squash instead of lasagna noodles–and is so delicious, you really won't miss the pasta…
Course: Dinner

Equipment

  • Oven

Ingredients

  • 1 large spaghetti squash
  • 3 teaspoons  olive oil
  • 1 medium onion,  chopped
  • 3 cloves garlic,  minced
  • 1 can crushed tomatoes (28 ounces)
  • ½ teaspoon  salt
  • ½ teaspoon pepper
  • 1 container part skim ricotta cheese (15 ounces)
  • frozen chopped spinach (cooked and drained)
  • cups shredded part-skim mozzarella cheese

Instructions

  • Preheat oven to 425°F. Cut the squash in half lengthwise and remove the seeds. Brush the flesh with 1 teaspoon of olive oil. 
  •  Place the spaghetti squash cut side down on a baking sheet. 
  • Roast spaghetti squash in the oven for 40 minutes. 
  • While the squash is roasting, heat 2 teaspoons of olive oil in a large sauté pan (over medium heat). Add the onion and garlic, and cook for 4 minutes. Stir in the tomatoes, salt, and pepper. Simmer the sauce for 15 to 20 minutes until thickened.
  • Remove squash from the oven and let cool. When the squash is cooled, scrape the flesh with a fork so that it forms spaghetti-like strands. 
  • Mix the ricotta, spinach, and ½ cup of mozzarella cheese in a large bowl. 
  • Wrap the spaghetti squash in a paper towel and squeeze out the water.
  • Remove paper towel and add the squash to the ricotta mixture. Stir to combine all of the ingredients.
  • Turn the heat on the oven down to 375°F. 
  • Spread 1½ cups of the sauce on the bottom of an 8 x 11-inch baking dish. 
  • Add the squash mixture on top and spread it out evenly. Spread the remaining tomato sauce over the top of the squash.
  • Sprinkle the remaining 1 cup of mozzarella cheese on top. Bake in the oven for 35 minutes.
  • Let stand for 10 minutes before cutting and serving.