This spaghetti squash lasagna is a delicious, healthier alternative to traditional pasta! It has tender, well-cooked spaghetti squash, strategically layered with rich ricotta and mozzarella, and topped with aromatic herbs, all ready in just 45 minutes. This has become my go-to choice for a satisfying, meatless, and flavor-packed meal, and hopefully will become yours too!
Contents
📖 Recipe
Ingredients
- 1 spaghetti squash, medium
- 2 cups marinara sauce
- 1½ cups ricotta cheese
- 1½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt, adjust to taste
- ¼ teaspoon black pepper, adjust to taste
- Fresh parsley, chopped, for garnish
Instructions
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Preheat your oven to 375°F (190°C).
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Cut the spaghetti squash in half lengthwise and scoop out the seeds. Season with salt and pepper lightly.
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Place both halves in a microwave-safe dish, cut side down. If both halves can’t fit on your microwave plate, cook them separately. Microwave on high for 7-12 minutes or until fork-tender. The time will vary depending on the size of your squash. Let it cool, then scrape the squash into strands.
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In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella cheese, half of the grated hard cheese, dried basil, dried oregano, salt, and black pepper. Mix well to combine.
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In a greased baking dish, start by layering half of the cooked spaghetti squash strands on the bottom of the dish.
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Spread half of the cheese mixture over the spaghetti squash layer. Pour half of the marinara sauce evenly over the cheese layer.
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Repeat the layering process with the remaining half of the ingredients. First, add the remaining spaghetti squash, then the remaining cheese mixture, and finally, the rest of the marinara sauce. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top layer.
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Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes.
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Remove the foil and bake for an additional 10-15 minutes, or until the lasagna is bubbly and the cheese is golden brown.
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Allow the spaghetti squash lasagna to cool for a few minutes before serving. Garnish with fresh parsley if desired.
