Best 5 Spaghetti Squash Lasagna Recipes

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Spaghetti squash is a unique vegetable that can be used to create a variety of delicious and healthy dishes. It is a good source of fiber, vitamins, and minerals, and it is also low in calories and carbohydrates. One of the most popular ways to cook spaghetti squash is to make a lasagna. Spaghetti squash lasagna is a healthier alternative to traditional lasagna, and it is also much easier to make. The squash provides a naturally low-carb base for the lasagna, and it can be filled with a variety of ingredients, such as cheese, vegetables, and meat.

Let's cook with our recipes!

SPAGHETTI SQUASH LASAGNA



Spaghetti Squash Lasagna image

Hearty and delicious vegetarian meal that everyone will love!

Provided by BJBP

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h55m

Yield 12

Number Of Ingredients 8

2 spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
salt and ground black pepper to taste
2 (16 ounce) packages shredded mozzarella cheese, divided
1 (15 ounce) container ricotta cheese
1 egg
½ cup Parmesan cheese
1 (24 ounce) jar spaghetti sauce

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Brush the inside of the squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
  • Bake in the preheated oven until softened, about 45 minutes. Remove from oven. Cool until easily handled, 5 to 10 minutes. Scrape out strands of squash with a fork and transfer to a bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix half of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into the squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.
  • Spread half of the squash mixture in a 9x13-inch baking dish. Ladle half of the spaghetti sauce on top. Sprinkle with half of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.
  • Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 19.9 g, Cholesterol 79 mg, Fat 19.5 g, Fiber 1.5 g, Protein 25.9 g, SaturatedFat 10.8 g, Sodium 831.9 mg, Sugar 6 g

BEST SPAGHETTI SQUASH LASAGNA



Best Spaghetti Squash Lasagna image

This spaghetti squash lasagna is yummy, good for you, and filling!

Provided by Shantelle

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 2h35m

Yield 12

Number Of Ingredients 16

1 large spaghetti squash, halved and seeded
1 tablespoon olive oil, or as needed
1 cup chopped onion
5 cloves garlic, minced
1 pound bulk pork sausage
2 tablespoons Worcestershire sauce
1 tablespoon Italian seasoning, or more to taste
2 teaspoons salt, divided
1 (28 ounce) can Italian crushed tomatoes
4 tablespoons Marsala wine
28 ounces ricotta cheese
½ cup shredded Parmesan cheese
3 sprigs fresh basil, leaves stripped from stems
1 teaspoon ground black pepper
1 (16 ounce) package sliced fresh mozzarella cheese
2 tablespoons thinly sliced fresh basil leaves, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place each squash half cut-side down on the prepared baking sheet.
  • Bake in the preheated oven until easily pierced with a knife, about 45 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork. Transfer to a colander and place over a bowl to drain.
  • While squash is baking, heat olive oil in skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add sausage, breaking it up with a sturdy spoon to remove clumps. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes.
  • Stir Worcestershire sauce, Italian seasoning, and 1 teaspoon salt into the sausage mixture. Add crushed tomatoes, reduce heat to low, and simmer for 30 minutes. Add wine and cook for another 30 minutes.
  • Mix ricotta cheese, Parmesan cheese, basil leaves, remaining 1 teaspoon salt, and pepper together in a bowl.
  • Layer 1/2 of the shredded spaghetti squash, 1/2 of the ricotta mixture, and 1/2 of the meat mixture in a 4-quart glass baking dish. Repeat layers once more, and top with mozzarella cheese slices.
  • Bake in the preheated oven, turning halfway through, until cheese is golden, about 1 hour.
  • Remove from the oven and immediately top with thin basil slices. Allow to cool for about 10 minutes before slicing and serving.

Nutrition Facts : Calories 385.1 calories, Carbohydrate 21.2 g, Cholesterol 68.8 mg, Fat 22.4 g, Fiber 1.1 g, Protein 24.9 g, SaturatedFat 10.8 g, Sodium 1246.8 mg, Sugar 3.5 g

ROASTED SPAGHETTI SQUASH LASAGNA BOATS



Roasted Spaghetti Squash Lasagna Boats image

This is the perfect healthy option when you are craving the comfort of lasagna. By using spaghetti squash, you add a veggie and still get the feeling that comes with a rich pasta dish. These delicious roasted spaghetti squash boats are filled with Italian sausage, a robust tomato sauce, ricotta, Parmesan, and mozzarella cheeses.

Provided by Angela Naumann

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 6

Number Of Ingredients 12

3 medium spaghetti squash
salt and ground black pepper to taste
½ cup part-skim ricotta cheese
3 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon olive oil
½ large onion, minced
3 cloves garlic, minced
1 pound bulk Italian sausage
1 (14 ounce) can crushed tomatoes
2 tablespoons chopped fresh basil
1 cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cut squash in half lengthwise with a large kitchen knife. Scoop out seeds and membrane. Season lightly with salt and pepper. Place in a baking dish, cut-side down.
  • Bake in the preheated oven until soft, about 45 minutes. Remove from the oven and let cool for about 10 minutes. Keep the oven on.
  • Meanwhile, begin preparing sauce. Combine ricotta cheese, Parmesan cheese, and parsley in a medium bowl. Mix well.
  • Heat oil in a large, deep skillet over medium heat. Saute onion and garlic in the hot oil until onion is soft, 3 to 4 minutes. Add sausage and cook and stir until browned, 5 to 7 minutes, breaking up meat into small pieces as it cooks. Add tomatoes, salt, and pepper. Simmer over low heat for 25 minutes; stir in basil and simmer for 5 minutes more.
  • Remove flesh from the cooled squash by scraping with a fork, creating spaghetti strands. Reserve the shells. Drain the squash strands in a paper towel-lined colander to soak up excess liquid.
  • Toss squash strands with the tomato sauce mixture. Spoon into the 6 squash shells. Top with 1 to 2 tablespoons of the ricotta cheese mixture and 2 tablespoons mozzarella cheese. Place in the baking dish.
  • Roast in the preheated oven until heated through and cheese is melted, about 30 minutes.

Nutrition Facts : Calories 408.6 calories, Carbohydrate 34.6 g, Cholesterol 49.9 mg, Fat 22.5 g, Fiber 1.6 g, Protein 21.3 g, SaturatedFat 8.8 g, Sodium 982 mg, Sugar 1.3 g

SPAGHETTI SQUASH CHICKEN LASAGNA



Spaghetti Squash Chicken Lasagna image

Have to feed a crowd? Craving something comforting? Need a quick and easy weeknight meal? Looking for a recipe that freezes beautifully? This Spaghetti Squash Chicken Lasagna checks all the boxes.

Provided by Min Kwon, M.S., R.D.

Categories     main-dish

Time 1h50m

Yield 9 servings

Number Of Ingredients 13

1 medium spaghetti squash (about 4 pounds)
Nonstick cooking spray
1 tablespoon olive oil
1 medium onion, diced
4 garlic cloves, minced
1 bunch kale, de-stemmed and roughly chopped into bite-size pieces (3 cups)
2 cups cooked chicken, such as from a rotisserie chicken
Salt and freshly ground black pepper
15 ounces part-skim ricotta
1 egg
2 cups shredded mozzarella cheese
2 1/2 cups marinara sauce
Chopped fresh basil, for topping (optional)

Steps:

  • Preheat the oven to 375 degrees F. Cut the squash in half lengthwise and remove the seeds and any visible strings. Place the two halves cut-side down on a baking sheet and bake until soft, about 45 minutes.
  • In the meantime, coat a 13-by-9-inch baking dish with cooking spray. Heat the oil in a large saucepan over medium heat. Add the onion and saute until translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the kale and chicken and cook down, about 5 minutes. Sprinkle with salt and pepper, and turn off the heat.
  • In a large bowl, combine the ricotta, egg, 1 1/2 cups mozzarella cheese and the cooked kale mixture. Stir until well combined and sprinkle with salt and pepper.
  • Spread 1/2 cup of marinara sauce on the bottom of the prepared baking dish, then spread half of the cooked spaghetti squash on top. Top with half of the ricotta mixture followed by 1 cup of marinara sauce. Repeat the layers once more, ending with a layer of sauce; sprinkle the top with the remaining 1/2 cup of mozzarella cheese.
  • Bake until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 25 to 30 minutes. Let stand for about 10 minutes, then top with basil, if using, and serve.

Nutrition Facts : Calories 362 calorie, Fat 16 grams, SaturatedFat 7 grams, Sodium 608 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 28 grams

SPAGHETTI SQUASH LASAGNA (NO PASTA NOODLES)



Spaghetti Squash Lasagna (No Pasta Noodles) image

A lower calorie and health version of an old favorite. Also known as how I got my son to eat Spaghetti Squash. Some times I tried to sneak in baby Portabella mushrooms, but DS never would eat when I did. Prep time doesn't include the cooking of the spaghetti squash which can be done in the microwave and takes about 13 minutes.

Provided by Debbwl

Categories     < 4 Hours

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 lbs spaghetti squash, cooked and cooled enough to handle
3 tablespoons flour
1 garlic clove, minced
1/2 teaspoon salt
15 ounces low-fat ricotta
10 ounces frozen spinach, thawed and squeezed
1/3 cup parmesan cheese
1 cup pasta sauce
6 ounces mozzarella cheese, sliced

Steps:

  • Pre heat oven to 350.
  • Split cooked squash lengthwise and remove seeds. Use fork to pull off in long strands. Place in large mixing bowl and toss with flour, garlic, and salt until well combined.
  • Blend ricotta, spinach and parmesan in food processor until smooth.
  • To assemble spread 1/2 cup pasta sauce on the bottom of shallow 6 cup baking dish. Top with spaghetti squash, arranging evenly and compactly. Top spaghetti squash with ricotta mixture. Spread remaining pasta sauce over ricotta. Cover with sliced mozzarella.
  • Place lasagna dish on baking sheet, bake uncovered for 40 to 50 minutes in a 350 oven or until cheese is lightly brown on edges and juices bubble.

Tips:

  • Choose the right spaghetti squash: Look for a medium-sized squash with a deep orange color. Avoid squash with blemishes or soft spots.
  • Handle the spaghetti squash carefully: Spaghetti squash has a hard shell, so be careful when cutting it. Use a sharp knife and cut the squash in half lengthwise.
  • Cook the spaghetti squash properly: There are two ways to cook spaghetti squash: baking or microwaving. To bake, preheat the oven to 400°F (200°C) and bake the squash for 45-50 minutes, or until the flesh is tender. To microwave, place the squash in a microwave-safe dish and cook on high for 10-12 minutes, or until the flesh is tender.
  • Shred the spaghetti squash: Once the squash is cooked, use a fork to shred the flesh into spaghetti-like strands.
  • Make the lasagna filling: While the spaghetti squash is cooking, prepare the lasagna filling. This can be done in a variety of ways, but a common method is to sauté vegetables such as onions, peppers, and mushrooms, and then add ground meat or tofu. Season the filling with Italian herbs and spices.
  • Assemble the lasagna: Layer the spaghetti squash, lasagna filling, and cheese in a baking dish. Repeat the layers until all of the ingredients have been used.
  • Bake the lasagna: Bake the lasagna in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the cheese is melted and bubbly.

Conclusion:

Spaghetti squash lasagna is a delicious and healthy alternative to traditional lasagna. It is made with spaghetti squash instead of pasta, which makes it lower in calories and carbohydrates. Spaghetti squash lasagna is also a good source of fiber, vitamins, and minerals. This dish is perfect for a weeknight meal or a special occasion. It can be served with a side salad or garlic bread.

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