When you imagine comfort food, spaghetti squash might not be the first thing that comes to mind—but let me tell you, it’s a game changer. This Easy Baked Spaghetti Squash Lasagna is like a warm hug on a crisp autumn evening, and it’s become a staple in my kitchen during the cooler months. Picture this: layers of gooey cheese, tangy tomato sauce, and the subtle sweetness of spaghetti squash all melding together in a harmony of flavors that dance on your taste buds. It’s the type of dish that makes you look forward to leftovers—or even sneaking a late-night bite from the fridge.
I stumbled upon this recipe during one of those endless Pinterest scrolling sessions, looking for healthier alternatives to my carb-heavy favorites. And who would have thought that squash could stand in for pasta so gracefully? It’s like discovering your favorite book has a sequel. Oh, and if you’re into meal prepping, this dish is your new best friend—it reheats like a dream. So, dust off that baking dish and get ready to fall in love with spaghetti squash all over again.
Steps
- Preheat your oven to 425°F. Slice the spaghetti squash in half lengthwise and remove the seeds. Brush each half with 2 teaspoons of olive oil and place them cut side down on a parchment-lined baking sheet. Roast for about 40 minutes until the squash is tender. Allow it to cool, then use a fork to scrape out the squash into spaghetti-like strands, totaling roughly 6 cups.
- While the squash roasts, prepare the sauce. Heat 2 teaspoons of olive oil in a large sauté pan over medium heat. Add chopped onion and garlic, cooking for 4 to 5 minutes until they start to soften. Stir in crushed tomatoes, Italian seasoning, red pepper flakes, ½ teaspoon of salt, and ¼ teaspoon of pepper. Let the mixture simmer for 15 to 20 minutes until it thickens.
- In the meantime, blend ricotta cheese, an egg, chopped spinach, ½ cup of mozzarella cheese, 1 teaspoon of salt, and ¼ teaspoon of pepper in a large bowl. Squeeze excess liquid from the spaghetti squash and mix it with the ricotta combination to integrate all ingredients well.
- Reduce the oven temperature to 375°F. For assembling the lasagna, spread around 1½ cups of tomato sauce on the bottom of an 8 x 11-inch baking dish. Evenly layer the squash mixture on top, then cover with the remaining tomato sauce. Sprinkle the rest of the mozzarella and Parmigiano-Reggiano cheese over the dish. Bake for 35 to 40 minutes until the top is bubbly and the cheese has melted. Optionally, garnish with chopped parsley before letting it rest for 10 minutes prior to serving.
Ingredients
- 1 large spaghetti squash, approximately 3 ½ pounds
- 3 teaspoons olive oil, divided
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped
- 1 can (28 ounces) crushed tomatoes
- 2 teaspoons dried Italian seasoning
- ¼ teaspoon red pepper flakes
- 1½ teaspoons salt, divided
- ½ teaspoon pepper, divided
- 1 container (15 ounces) part-skim ricotta cheese
- 1 large egg
- 5 ounces baby spinach, steamed and chopped (can substitute with frozen spinach)
- 1 1/2 cups shredded part-skim mozzarella cheese
- 1/3 cup grated Parmigiano-Reggiano cheese
- Chopped parsley for garnish (optional)
FAQ
- Can I use store-bought marinara sauce instead of making it from scratch?
- Yes, you can use bottled marinara sauce to save time. A popular choice is Rao’s, and you would typically need about 1.5 of their 24-ounce jars to replace the homemade sauce in the recipe.
- Is it possible to use frozen spinach instead of fresh?
- Absolutely, using frozen spinach is a great shortcut. Just ensure you defrost it and squeeze out any excess liquid before adding it to your mixture.
- How should I freeze Spaghetti Squash Lasagna for later use?
- To freeze, let the lasagna cool completely, then wrap it tightly in several layers of plastic wrap to remove any air. It can be stored in the freezer for up to three months. When reheating, take it directly from the freezer to a 375°F oven and heat until the cheese is bubbly.
- What are some tips to make the preparation of Spaghetti Squash Lasagna quicker?
- You can speed up the process by cooking the spaghetti squash in the microwave, using pre-shredded mozzarella cheese, and opting for frozen spinach instead of fresh.
- Is Spaghetti Squash Lasagna a healthy option compared to traditional lasagna?
- Yes, this dish is a nutritious alternative, providing nearly half of your daily calcium needs, along with 16 grams of protein, 4 grams of fiber, and a decent amount of iron, all at just 244 calories per serving.
Tips
- Simplify with Store-Bought Marinara: Save time by using a store-bought marinara sauce such as Rao’s, instead of making your own from scratch.
- Microwave Your Squash: Speed up the process by cooking the spaghetti squash in the microwave. This method is quicker than roasting and just as effective.
- Opt for Frozen Spinach: Substitute fresh spinach with frozen, chopped, and defrosted spinach to cut down on preparation time. Remember to squeeze out excess water after defrosting.
- Pre-Shredded Cheese Convenience: Use pre-shredded mozzarella cheese to further reduce preparation time without compromising on flavor.
Equipment
- Baking sheet
- Parchment paper
- Large sauté pan
- 8 x 11-inch baking dish
