Spaghetti squash is a staple in our home, it is so health and easy to make that I hope it becomes a staple in your household as well. This is a lasagna version where I replace regular noodles with layers of the squash. If you are low carb, watching your grain consumption or are gluten/grain free I think this dish will give you your pasta fix! This is very similar to my signature Scratch.Love Lasagna, and I think just as good!
Spaghetti Squash Lasagna
- 1 Large Spaghetti Squash (Yields approx 6 cups)
- 4 Cups of Marinara Sauce (Divided)
- 1 Ricotta Cheese (8 ounce)
- 1 Mozzarella Cheese (8 ounce)
- 1/2 Cup Parsley
- 1 Egg
- Parmesan or Romano Cheese
- Sea Salt and Pepper to taste
Take the squash and cut it in half, length wise.
Take out all of the seeds and discard.
Place face down on a foil lined baking sheet. Into a preheated oven at 350 for an hour.
Meanwhile, finely chop the parsley.
Add the parsley to a bowl along with the egg and the ricotta cheese. Add salt and pepper to taste.
Stir it all together.
Set aside. When the squash is done, remove from the oven and allow to cool until it is cool enough to handle. Careful, it will be hot. Take a fork and remove the squash, it will come out in strands and pictured below.
Take your lasagna pan (I am using a pyrex dish) and cover the bottom with marinara sauce. (About 1- 1.5 cups I would imagine)
Next add a layer of squash.
Then spoon 1/2 of the ricotta mixture evenly on top.
1/4 of the mozzarella cheese. (It can be shredded or cubed)
Another layer of squash and ricotta. And mozzarella (not pictured, sorry!)
Cover with the remaining squash.
And the final layer of marinara sauce. (2.5 - 3 Cups)
Now a generous sprinkling of romano or parmesan cheese. I am using romano.
Bake at 350 degrees for around 2 hours. Why so long? Good question- the spaghetti squash tends to be a little watery and this gives it enough time to cook out. If you are in a hurry you can do it for less time since the only component that really needs to be "cooked" is the egg.
Spread the rest of the mozzarella cheese on top and place back in the oven just a few minutes until it melts.
Serve hot. Enjoy!
I submitted this recipe to Fight Back Friday, check it out for other great recipes from real food bloggers.
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