April 19th, 2024
Recipes
Spaghetti Squash Lasagna
Valentina P
- Difficulty
•
- Time 75"
This Spaghetti Squash Lasagna has layers of cheesy ricotta, marinara sauce, and melted mozzarella. You could even sneak in some cooked chicken sausage if you like. It's so good and hearty.
How To MakeDiet Type: Low-carb
Shopping List
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For the Squash
- 1 large spaghetti squash, about 4 pounds each
- 1 1/2 tablespoons extra virgin olive oil (plus more for roasting)
- 1/2 tablespoon lemon juice
- 1 small garlic clove, minced
- 1/4 teaspoon salt and pepper Filling
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, minced
- 2 ounces frozen spinach (or 4 handfuls fresh)
- 1 cup ricotta (dairy or non-dairy)
- 1 cup marinara sauce
- 1 cup shredded mozzarella (dairy or non-dairy)
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit.
- Step 2: Rub each squash half with a little olive oil and place cut side down on a baking sheet. Roast for 45 to 60 minutes, or until it's very soft when you squeeze it and lightly browned. Remove the squash from the oven and carefully flip it over, allowing the steam to escape. Let cool.
- Step 3: Use a fork to scrape the cooled squash flesh and pull the strands away from the skin. They should look like noodles. Do not discard the squash shells. If the noodles seem wet at all, place them in a colander for a few minutes to drain.
- Step 4: Put the noodles in a mixing bowl and stir in the 1.5 tablespoons of olive oil, 1/2 tablespoon of lemon juice, 1 garlic clove, salt, and pepper.
- Step 5: Now let's make the ricotta filling. Heat 1 tablespoon(s) of olive oil in a frying pan over medium-high heat. Add the 1 garlic clove and spinach. Cook for a few minutes, or until the spinach has thawed or wilted. Remove from the heat and stir in the ricotta.
- Step 6: Use the emptied spaghetti squash as the lasagna container (or use a casserole pan). Dollop some of the seasoned squash into the bottom of the squash boat. Then smooth a dollop of the marinara sauce over the noodles, followed by the spinach ricotta. Keep layering the squash boats or casserole pan until it is quite full (you should have between 1 to 2 layers). Top with more marinara sauce and the mozzarella.
- Step 7: Place the squash boat on a baking sheet. Bake at 410 degrees Fahrenheit for 15 to 20 minutes, or until the cheese has melted.
- Serve: Enjoy!
Recipe Notes
Note 1: Look for a firm, richly yellow spaghetti squash that's mostly free of spots and feels heavy. Avoid spaghetti squashes with cracks, soft spots or missing stems.
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What you should eat next
Spaghetti Squash Lasagna
PT1H15M 1 large spaghetti squash, about 4 pounds each 1 1/2 tablespoons extra virgin olive oil (plus more for roasting) 1/2 tablespoon lemon juice 1 small garlic clove, minced 1/4 teaspoon salt and pepper 1 tablespoon extra virgin olive oil 1 garlic clove, minced 2 ounces frozen spinach (or 4 handfuls fresh) 1 cup ricotta (dairy or non-dairy) 1 cup marinara sauce 1 cup shredded mozzarella (dairy or non-dairy) Gluten Free Paleo Vegan Low-Carb 6 Servings
Ingredients:
