Spaghetti Squash Lasagna is a light and healthy twist on the traditional lasagna that swaps out pasta for strands of tender spaghetti squash. This dish combines the comforting flavors of a classic lasagna—rich tomato sauce, creamy ricotta, and melted mozzarella—while keeping things lower in carbs and packed with veggies. The spaghetti squash provides a delightful texture that pairs beautifully with the savory layers of meat, cheese, and sauce. It’s perfect for those looking to enjoy the satisfying taste of lasagna without the heaviness of pasta, making it a great option for weeknight dinners or meal prep.
Ingredients:
- 1 large spaghetti squash
- 1 lb ground beef or turkey
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 cups marinara sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cook the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper. Place the squash halves cut side down on the baking sheet and roast for 40-45 minutes, or until the squash is tender and easily shredded with a fork. Let it cool slightly, then use a fork to scrape out the strands of squash into a bowl.
- Prepare the Meat Sauce: While the squash is roasting, heat a large skillet over medium heat. Add the ground beef or turkey, and cook until browned, breaking it up as it cooks. Drain any excess fat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes. Stir in the marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes to let the flavors meld.
- Prepare the Ricotta Mixture: In a small bowl, mix the ricotta cheese with the egg and a pinch of salt and pepper. Set aside.
- Assemble the Lasagna: In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Add a layer of half the spaghetti squash strands. Top with half of the ricotta mixture, spreading it evenly, and then sprinkle with half of the mozzarella cheese. Repeat the layers: meat sauce, squash, ricotta, and mozzarella. Finally, sprinkle the top with grated Parmesan cheese.
- Bake: Reduce the oven temperature to 375°F (190°C). Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Serve: Let the lasagna cool for a few minutes before slicing. Garnish with fresh basil or parsley and serve hot.
Spaghetti Squash Lasagna is a delicious and nutritious alternative to traditional lasagna, offering all the comforting flavors you love with a healthy twist. Enjoy this dish as a satisfying meal that’s both light and full of flavor.
