The Best Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

If you’ve ever dabbled in gluten-free, paleo or clean eating, then you’ve probably heard of an oblong winter squash called the spaghetti squash. The spaghetti squash is commonly suggested as a pasta substitute for specialty diets or as a carb-cutting trick.

The stringy, buttery and tender texture of the squash makes it an easy swap. As you scrape out the yummy insides, it even LOOKS like pasta (of the rice or angel hair variety).

Here’s the first of two spaghetti squash recipes I plan to feature in the coming weeks. It’s a spaghetti squash take on traditional lasagna, and it’s delicious!

It’s also easy to freeze and store for later! Bonus!

Spaghetti Squash Lasagna Ingredients

Ingredients:

  • 1 medium spaghetti squash (when you pick it out, make sure there are no soft spots)
  • 1 cup ricotta cheese
  • ½ cup parmesan cheese
  • 2 cups grated mozzarella
  • 1 tsp Italian herbs
  • 2 eggs
  • 1 jar of marinara sauce (I suggest mushroom marinara)

How to Make The Best Spaghetti Squash Lasagna:

1. Preheat oven to 350 degrees.

2. To prep the spaghetti squash, use a large knife to poke 10-12 holes around the squash. This will allow the squash to vent as it cooks. Place the squash in the microwave and cook for 6 minutes on each side. Let sit in the microwave for a few additional minutes.

(You can cook it in the oven, but I prefer the microwave! Same effect, significantly faster. See options here.)

3. Remove the squash from the microwave and cut off the stem. (It should cut easily since it has baked through.) Cut the squash lengthwise and begin removing seeds. Once all seeds have been removed and the squash is hollow, use a fork to shred the squash and remove the “spaghetti.”

How to Prepare Spaghetti Squash

4. In a lightly greased pan, spread squash as the first layer.

5. In a medium bowl combine ricotta, herbs, parmesan, and eggs. Mix well and spread mixture over squash.

6. Cover first two layers with marinara sauce. Sprinkle mozzarella over the top.

7. Cover your pan with tinfoil and bake for Bake 45 minutes.

8. Remove tin foil and bake and additional 15 minutes (turns the cheese a light, crispy golden brown.)

Serves 8

How to Make Spaghetti Squash Lasagna

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Alternative Eating | Lo Martinez
exploring gluten-free, paleo & clean eating

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