Spaghetti Squash Lasagna

Prep Time
Cook Time
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"Got this recipe from another site, but a changed a couple things to suit my taste. It turned out very good."

Original is 2 servings


  • Serving Size: 1 (573.8 g)
  • Calories 576.2
  • Total Fat - 19.1 g
  • Saturated Fat - 11.3 g
  • Cholesterol - 58.4 mg
  • Sodium - 2390.2 mg
  • Total Carbohydrate - 65.6 g
  • Dietary Fiber - 5.8 g
  • Sugars - 22.4 g
  • Protein - 36.5 g
  • Calcium - 869.5 mg
  • Iron - 1.6 mg
  • Vitamin C - 19 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 375° F

Step 2

In a 9 x 13" baking dish, spray with non-stick cooking spray. Also spray insides of squash with it and salt and pepper them. Turn upside down in baking dish, and bake in preheated oven for 1 hour or until tender. (Or you can nuke it in the microwave in a glass dish with 1/2" water, squash turned upside down and covered with wax paper, about 15-20 minutes, or till tender). When it's cool enough to handle, carefully scoop out the flesh with a fork and spoon, so you don't tear or put a hole in the shell. Put in a strainer over top of a bowl and press out as much liquid as you can.

Step 3

In a small bowl, mix the ricotta, parmesan, basil and 1/4 t black pepper.

Step 4

Heat spaghetti sauce. Mix 1 1/2 cups of it with the squash flesh. Divide the squash equally into each of the squash shells.

Step 5

Divide the ricotta mixture into each of the shells and spread out.

Step 6

Top each with remaining spaghetti sauce and top that with mozzarella cheese.

Step 7

Place back in baking dish and bake at 375° F for an additional 30 minutes to heat through and melt the cheese.


No special items needed.

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