Spaghetti Squash Lasagna

5 from 1 vote

This spaghetti squash lasagna has all the layers of ricotta, ground beef, sauce and mozzarella with nutritious squash instead of noodles.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 559kcal

Author: Taylor Stinson

Equipment

Ingredients

1 tbsp olive oil
2 spaghetti squash
1 lb extra-lean ground beef
1 yellow onion diced
2 cloves garlic minced
1 650mL jar pasta sauce
1/2 cup ricotta cheese
1 cup mozzarella cheese grated
2 tbsp fresh basil finely chopped, for garnish

Instructions

Preheat oven to 400 F. Microwave spaghetti squash for 2 min to soften, then slice in half lengthwise. Scoop out seeds, then drizzle each half with a bit of olive oil, season with salt & pepper and bake for 40 min.
Meanwhile, heat a large skillet then add ground beef, crumbling with a spatula. Add onion and season with salt & pepper to taste, then saute for 5-7 minutes until cooked through, then add minced garlic, cooking 1 more minute. Add pasta sauce, cooking another 2 minutes, then remove from heat.
Remove spaghetti squash from oven, and scrape with a fork to make strands. Remove squash from the oven and spread 2 tbsp of ricotta cheese inside each vessel, then divide meat sauce. Top each with 1/4 cup grated mozzarella, then bake another 10 minutes.
Remove from oven and let cool for 5 minutes before garnishing with basil or other fresh herbs of your choice. Serve and enjoy!

Notes

Microwave the squash for 2 mins so it's easier to cut.

Swap beef with other proteins like ground chicken, turkey or plant-based ground meat. Try with lentils too!

Store in airtight containers and refrigerate for up to 4 days.

Reheat in the microwave for 2–3 minutes, or in a 350°F oven, covered with foil, for about 15–20 minutes.

Freeze in freezer-safe containers or foil containers for up to 3 months. Defrost in the fridge overnight and Reheat. Note that the squash may become mushy after defrosting.

Nutrition