Baked Spaghetti Squash Lasagna

A Few Words…

This tastes just like lasagna, but without the noodles!

Flavorful, delicious and perfect for a great vegetarian meal. I prepared it during the day and baked it right before supper. My niece Marlee was coming over and it was a ‘bagels, cream cheese and lox’ night. I can’t begin to tell you how yummy this lasagna was and I gave my niece some to take home too. The next day I was meeting Tamara (my daughter) for lunch and then I had a great idea. She works close to where she lives so I suggested that I meet her at her place and I would bring lunch. Better than a restaurant!

You know I believe in eating from all the food groups, including carbs. If you want to reduce your carb intake, or need a gluten-free substitute, spaghetti squash is the way to go! Even if you have no sensitivities to gluten, it’s a nice healthy alternative!

Have you ever replaced noodles with spaghetti squash?
Please share in the comments below:)

Baked Spaghetti Squash Lasagna



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Ingredients:

  • 1 large spaghetti squash
  • 2 tsp. olive oil, divided
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3 cups mushrooms, sliced
  • 2 cups fresh spinach, torn with your hands
  • 400g container of lite ricotta cheese (I used Saputo Lite Ricotta di Campagna)
  • 2/3 cup freshly grated Parmesan cheese
  • 1 tsp. seasoning blend with garlic (I used Trader Joe’s Everyday Seasoning)
  • 1 tsp. dried basil
  • 1/2 cup plain tomato sauce
  • 1/2 cup grated mozzarella

Directions:
Pre-heat the oven to 400°F. Lightly grease an 8×13 casserole baking dish with oil and set aside.

Slice the spaghetti squash in half lengthwise and scoop out the seeds. To make it easier to cut, pierce the spaghetti squash with a fork and microwave it for 4-5 minutes first. It will be very hot so be careful and use a towel to handle it.

Rub the cut side of the squash with 1tsp. of olive oil and place on parchment lined baking sheet. Roast it cut side down for about 40 minutes, or until tender and easily pierced with a fork. Once ready, the baked squash will make spaghetti-like strands when fluffed with a fork. Let cool.

While the squash roasts, add 1 tsp. olive oil to a large sauté pan and set the heat to medium-high. Add the chopped onions and garlic and sauté for 3-4 minutes until the onion softens and is slightly golden. Add the mushrooms and continue to cook until softened and browned; about 5 minutes more. Set aside.

In a large bowl, combine the ricotta, grated Parmesan cheese, fresh spinach and seasonings. Drain the mushroom/onion mixture, add to the bowl and mix well.

Use a fork to separate the cooked spaghetti squash into strands and put on the bottom of the greased baking dish. Spread the cheese and veggie mix on top. Use the back of a spoon to spread the tomato sauce over the mixture. Top with grated mozzarella cheese.

When ready to bake, pre-heat oven to 350°F and bake for 40 minutes.

You can prepare this earlier in the day, refrigerate it and bake when you need it. Great for leftovers too!