Best Spaghetti Squash Lasagna Recipes

SPAGHETTI SQUASH LASAGNA

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.

BEST SPAGHETTI SQUASH LASAGNA

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.

BAKED SPAGHETTI SQUASH LASAGNA STYLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
• Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
• Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
• Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
• Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.

SPAGHETTI SQUASH LASAGNA CASSEROLE (LOW CARB)

Steps:

• Preheat oven to 400 degrees.
• Prick squash all over with fork and roast in oven for an hour or until it seems soft when you press on it.
• Take it out and leave on counter until cool.
• Meanwhile, brown turkey sausage in large pot with 1 tablespoon of olive oil, breaking it up into small pieces. When brown add onion and half of garlic. Cook until onion is transparent and add tomatoes breaking them up with a spoon. Partially cover and simmer over low heat for a couple of hours, stirring occasionally. Add salt and pepper to taste.
• When squash is cool, cut it in half and scoop out seeds. Scoop out the rest of the squash and set aside in a bowl. Add rest of garlic to rest of olive oil in a big frying pan over medium heat. When the garlic becomes fragrant add spaghetti squash and sauté for a few minutes until the squash begins to brown. Add salt and pepper to taste.
• Mix together ricotta, chevre, parmesan, egg, and half of mozzarella.
• Preheat oven to 375 degrees and pour a ladleful of sauce in the bottom of a lasagna pan to coat. Add squash. Top the squash with the ricotta cheese mixture and top the whole thing off with the rest of the sauce and then the rest of the mozzarella. Bake for an hour until brown and bubbling all over. Let rest for 10 minutes or so and serve.

SPAGHETTI SQUASH CHICKEN LASAGNA

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.

ROASTED SPAGHETTI SQUASH LASAGNA BOATS

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.

KETO SPAGHETTI SQUASH LASAGNA BOATS

Steps:

• Place 2 pieces of spaghetti squash on a microwave-safe place with cut sides facing down. Microwave on high until tender, about 15 minutes. Repeat with remaining 2 pieces of spaghetti squash. Scoop squash out of shells into a large bowl and reserve shells.
• Transfer 1/2 the cooked squash to a food processor and finely chop. Return squash to the bowl and set aside.
• Preheat the oven to 500 degrees F (260 degrees C).
• Place kale in the food processor and chop finely. Transfer to a bowl and set aside.
• Puree 1/2 the tomatoes in the food processor. Transfer to a bowl and set aside.
• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Add basil, oregano, salt, red pepper flakes, and black pepper. Let simmer for 5 minutes.
• Add spaghetti squash, kale, tomatoes, tomato puree, 1/2 of the mozzarella cheese, 1/2 of the cottage cheese, Parmesan cheese, and cream cheese to the skillet with the ground beef. Reduce heat to low and simmer until cheeses are melted, about 5 minutes. Remove lasagna sauce from heat.
• Spread 2 tablespoons of cottage cheese into each spaghetti squash shell. Scoop lasagna sauce into the shells up to the top. Freeze or refrigerate leftover sauce. Top filled shells with remaining mozzarella cheese.
• Place filled shells on the middle rack of the preheated oven and bake for 10 minutes. Turn the oven to broil and cook lasagnas until cheese is browned, about 5 minutes more.

LASAGNA-STYLE SPAGHETTI SQUASH

Steps:

• Cut squash lengthwise in half; remove and discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high 16-18 minutes or until tender., When squash is cool enough to handle, use a fork to separate strands; transfer to a microwave-safe dish. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Stir in marinara sauce, cottage cheese, spinach, tomatoes, basil and Parmesan cheese., Cook, covered, on high 14-16 minutes or until heated through. If desired, sprinkle with additional Parmesan cheese and basil.

LASAGNA STYLE SPAGHETTI SQUASH

Steps:

• Preheat oven to 325. Spray a baking sheet with non-stick cooking spray. Place squash halves cut side down on the baking sheet. Bake 35 minutes, remove from oven and cool.
• Spray a saucepan with cooking spray. Over medium heat cook turkey with onion and garlic until the turkey is no longer pink and the onions are soft. Drain.
• Stir in tomatoes, basil, bouillon and pepper. Cook 15 minutes, until medium thick.
• Remove squash strands with a fork, reserve shells.
• Layer each half with a spoonful of turkey mixture, a layer of squash strands, olives and mozzarella. Repeat layers until shells are full. Top with parmesan cheese. Bake 20 minutes or until parmesan melts.

SPAGHETTI SQUASH LASAGNA (NO PASTA NOODLES)

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.

SPAGHETTI SQUASH "LASAGNA" WITH CHICKEN SAUSAGE

Steps:

• For the cashew ricotta: Bring a medium saucepan of water to a boil. Boil the cashews until softened, 5 to 8 minutes. Alternatively, place the cashews in a bowl and cover with water. Cover with plastic and soak until slightly softened, for at least 1 hour.
• Drain the cashews using a slotted spoon and transfer them to a food processor. Reserve the soaking liquid.
• Add the lemon juice, nutritional yeast and salt to the blender and pulse until finely ground. Add about 1/4 to 1/2 cup of the cashew soaking liquid a little at a time until the mixture is smooth, creamy and resembles ricotta cheese.
• For the lasagna: Poke the squash all around with a fork, then microwave it in 5-minute increments, rotating in between, until the outside is soft and yields a little when pressed with your fingers, about 15 minutes total. Be careful when rotating and removing the squash, as it will become very hot.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the onions and cook until softened, 10 minutes. Add the vinegar and cook until the onions are golden brown, 10 minutes. If the onions dry out, add a dash of water to the skillet.
• Remove the chicken sausage from its casings, add it to the skillet and cook, breaking it up in small crumbles with a wooden spoon, until browned and cooked through, 6 to 8 minutes.
• When the squash is cool enough to handle, slice it in half, scoop out the seeds, then scrape out the flesh with a fork into a medium bowl. Discard the skin and seeds.
• To assemble, layer the spaghetti squash, marinara sauce, sausage-and-onion mixture and cashew ricotta in four 30-ounce glass containers or a 9-by-13-inch baking dish. Top with the sliced basil and serve.

LASAGNA-STUFFED SPAGHETTI SQUASH

Steps:

• Heat oven to 400ºF.
• Brush cut sides of squash evenly with oil; place, cut sides down, on baking sheet. Bake 30 min. or until tender.
• Meanwhile, cook sausage with onions and garlic in large skillet on medium heat 10 min. or until sausage is done, stirring frequently. Stir in pasta sauce; simmer 10 min., stirring occasionally. Remove from heat. Combine ricotta, Parmesan and 1/2 cup Italian Cheese.
• Place squash halves on baking sheet; fill with layers of ricotta mixture, meat sauce and remaining Italian cheese. Bake 15 to 20 min. or until heated through. Cut in half to serve.

SPAGHETTI SQUASH LASAGNA

Steps:

• Split squash. Remove seeds and stringy portion. Use fork to comb squash flesh, pullin it off in long strands. Place in large mixing bowl. Toss with four, garlic, and salt until well combined.
• Blend Ricotta, spinach, and Parmesan cheese in food processor or blender until smooth.
• To assemble, spread 1/2 cup pasta sauce on bottom of a shallow 6 cup baking dish. Top with spaghetti squash, arranging evenly and compactly. Spread Ricotta mixture evenly over squash. Spread remaining sauce over Ricotta. Cover with sliced Mozzarella.
• Bake on center rack of 350 degree oven, uncovered, until cheese is lightly browned on edges and juices bubble, about 40 to 50 minutes. Cut into squares and serve hot. Makes 6 servings.

SPAGHETTI SQUASH LASAGNA BOATS VIA SKINNY TASTE RECIPE - (4.3/5)

Steps:

• Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour or until tender, cut side down. Allow spaghetti squash to cool 10 minutes before adding filling. In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley. To make the sauce, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft in a large deep sauté pan. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through. When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low. Simmer 20 to 30 minutes, adding in fresh basil at the very end. When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells. Drain the squash on a paper towel to soak up any excess liquid, and then toss with half of the sauce. Place the spaghetti squash back into the 6 shells and place on a baking sheet. Top each with remaining sauce, 1 tbsp ricotta cheese mixture, and 2 tbsp mozzarella cheese. Bake the boats in the oven for 20 - 30 minutes, or until everything is hot, and the cheese is melted.

VEGETARIAN SPAGHETTI SQUASH LASAGNA BAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Brush squash flesh with 2 tablespoons olive oil and season generously with salt and pepper. Place squash halves, cut-sides down, on the prepared baking sheet.
• Bake in the preheated oven until squash pierces easily with a fork, about 50 minutes. Remove from the oven and let sit for about 30 minutes.
• Reduce the oven temperature to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with nonstick spray.
• Mix ricotta cheese, 1/2 cup Parmesan cheese, and egg together in a small bowl.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Add shallot and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in Italian seasoning and a little salt and pepper. Add spinach; cook until wilted, about 2 minutes.
• Take a fork and run it lengthwise in the squash flesh to create noodles. Add those noodles to the skillet, along with diced tomatoes; mix to combine. If too dry, add some tomato juice from the can. Add lemon-pepper and thyme.
• Transfer 1/2 of the tomato-squash mixture to the prepared baking dish. Top with all of the cottage cheese mixture, then layer in the remaining tomato-squash mixture. Sprinkle with remaining 1/2 cup Parmesan cheese.
• Bake in the preheated oven until cheese is melted and browned a bit, about 30 minutes. Let sit for 10 minutes to set up before serving.

SPAGHETTI SQUASH & RICOTTA LASAGNA

Steps:

• Step 1: Preheat the Panasonic Convection Oven to 375°F. Step 2: Squash can take quite a long time to roast in the oven so at home I always cook it in the microwave, where it steams from the inside out and takes only 15-20 minutes. Start by piercing the spaghetti squash with a fork and set the microwave on high for 15 minutes. Using a knife to check the squash, when it is finished cooking, it should easily cut to the centre without any resistance. Step 3: Set the Induction Cooktop to heat level 6 and sauté the garlic and chilies in the olive oil. Once the garlic has become translucent, add the chopped tomatoes, a generous amount of salt and cook for an additional 10 minutes. Step 4: Once the ricotta has drained, place it in a separate bowl and incorporate a little olive oil, salt and pepper. Step 5: Once the spaghetti squash has cooked and cooled slightly, cut it in half and using a fork, pull away at the strands of cooked squash. You'll see its resemblance to spaghetti as you do. Reserve in a bowl. Step 6: Using a Pyrex or other baking dish, build the lasagna in this order: squash, tomato sauce, then ricotta. Don't forget to add some torn basil into the dish as you assemble it. Since the layers for this dish are thicker than traditional lasagna, you should only need 2-3 layers. Step 7: Top with grated Grana Padano cheese and bake for 15 minutes.

ZUCCHINI & SPAGHETTI SQUASH "LASAGNA" RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350 degrees. In a casserole dish, smear a little of the sauce on the bottom to prevent sticking then begin layering zucchini, top with a bit of squash, dab on ricotta (I crumpled the best I can to cover the area), sprinkle with a bit of the shredded cheese, add some sauce repeat until you are out of ingredients. Repeat the layering until you are out of ingredients. Be sure the save a bit of mozzarella cheese for the top. If you use fancy shredded cheese it tends to go a bit further. Sprinkle the top with some ground pepper and dried parsley. Bake uncovered for at about 45 minutes until zucchini is tender. During the baking process there will be a lot of water, no pasta to soak it up. About every 10-15 minutes use a turkey baster to remove some excess water. You will be able to get 6 servings like the one pictured above. Approx Nutritional Information per serving Servings 6 Amt per Serving 1/6 of the lasagna in the pan Calories 100 Fat 2g Fiber 2gr WWPs New System: 1 Point Old System 2 points Sugar 4g Carbs 7gr Sat Fat 1gr Protein 4g