Lasagna Stuffed Spaghetti Squash Recipe
It’s no secret I am Italian and love to cook. Having what I love to cook and making it more healthy is a goal of mine. Spaghetti Squash is such a versatile vegetable and loved in my home. I tend to prefer it over traditional pasta and love the ease of creating dishes with it.
If you have never tried Spaghetti Squash you are in for a treat. It is the most beautiful color and packed with vitamins and minerals. In fact according to FoodFacts:
“Spaghetti squash is not only low in carbohydrates but is also rich in antioxidants, such as vitamins A and C, B-vitamins, beta-carotene, lutein, zeaxanthin, and essential minerals. It also contains the essential fatty acids omega-3 and omega-6, and has potent antimicrobial properties. It is a guiltless treat and definitely a better choice than your regular pasta.”
Aside from serving as a substitute to pasta, this squash variety can also be roasted and eaten by itself, added to casseroles and even included in desserts.” We will be making a dessert but that is for another post.
So you are probably asking, what makes lasagna so much better when it is in spaghetti squash? Well, for starters instead of pasta you use the squash you dig out from inside the vegetable. I know, I know, you are probably saying that you do not want your lasagna to taste like squash. Great, cause neither do I. Spaghetti squash has a very mild taste, that I actually prefer and it is truly delicious.
Lasagna Stuffed Spaghetti Squash is super easy to make and feel free to follow the images we posted to put your dinner together. Trust me on this one when you serve this to your family and friends you are going to get compliment after compliment.
If you are planning to have additional guest or want an interactive dinner (where everyone pitches in) each person can grab their squash and make their lasagna to their liking. This recipe is very filling, and is also very healthy, so have a night off from counting carbs and enjoy!
Lasagna Stuffed Spaghetti Squash goes very well with a side salad.
- Ingredients you will need:
- • 5 pounds spaghetti squash (2 medium-sized squash)
- • 1 teaspoon olive oil
- • 1 onion, diced
- • 3 cloves garlic, minced
- •1 pound ground beef
- • 1 ½ teaspoons salt, divided
- • 1 (15 oz) can crushed tomatoes
- • 1 (15 oz) container of ricotta cheese
- • ¼ cup parsley, chopped
- • 1 cup shredded mozzarella
- • Chopped parsley or basil to garnish
- Preheat oven to 400 degrees F. Cut the squashes in half long ways and scoop out the seeds. Lay them cut-side down in a roasting pan or other baking dish, and add approximately one inch of water. Roast for 45-60 minutes, until soft when poked with a fork.
- While the squash is roasting, warm the olive oil in a high-sided skillet or saucepan over medium-high heat. Stir in the onions and cook until translucent, approximately 5 minutes. Stir in the garlic and cook until fragrant, 30 seconds. Add the ground beef and 1 teaspoon of salt. Cook until well-browned, approximately 5-8 minutes. Stir in the crushed tomatoes and bring to a simmer. Continue simmering the sauce until the squashes are ready, 5-20 minutes. Taste the sauce and add more salt if desired.
- Use a fork to shred the inside of the squash, leaving about a half-inch of squash left in the shell. Mix the shredded squash into the tomato sauce. In a separate bowl, mix together the ricotta cheese, parsley, and ½ teaspoon of salt.
- Wipe out the roasting pan and arrange the squash shells inside, like bowls. Use a spoon to spread ½ cup of the ricotta evenly over bottom of each shell. Spoon a ¼ of the tomato-squash mixture of the top of the ricotta. Top with another layer of ricotta and tomato sauce, using the remainder of each.
- ***If making this recipe in advance, cover the shells at this point with foil and refrigerate for up to 24 hours. Add an extra 10 minutes to the cooking time.***
- Bake shells for 15 minutes at 400 degrees F. Sprinkle the shredded mozzarella over the tops of the squashes and bake for another 15-20 minutes, until the cheese is melted. For a more golden top, broil the squashes for up to 2 minutes.
- Garnish with parsley or basil and serve with a green salad and garlic bread. Leftovers will keep for up to 1 week in the refrigerator.
- Casserole Version: In a 2-quart baking dish, layer ⅓ of the tomato-squash mixture into the dish and top with half of the ricotta. Continue building layers, ending with the last third of the tomato-squash mixture. Bake for 15 minutes, and then sprinkle with mozzarella. Bake for 15-20 minutes, until bubbly.
- • Brush olive oil on the outside and inside of the spaghetti squash when baking.
- • Using a soup spoon makes scooping out the inside of the squash easier.
- • If you will be in a time crunch, you can cook the squash ahead of time.
- NOTE** You can cut your time by cooking your spaghetti squash in the microwave. Cut, Clean out the seeds, add ½ tsp butter. Cover with plastic wrap cook 8 minutes. Squash is done when it turns a pale color. BE Careful. Super hot and you can get burned!!
Let’s discuss: What is your favorite recipe to use spaghetti squash for?