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
- 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.
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…
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)
- 1½ 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.