Cheesy Vegetarian Spaghetti Squash Lasagna
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
2 servings
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Calories
695 kcal
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Course
Main Course
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Cuisine
Italian
Cheesy Vegetarian Spaghetti Squash Lasagna
Description
This recipe begins by roasting halved spaghetti squash until tender enough to be shredded into noodle-like strands. While the squash cooks, a medley of vegetables including onion, garlic, mushrooms, spinach, and tomato are prepared and sautéed to develop their flavors. The cheese mixture combines ricotta, egg white, and grated Parmesan, seasoned with Italian herbs such as basil, garlic powder, and Mrs. Dash seasoning.
The cooked squash strands can be layered with the sautéed vegetables, ricotta mixture, and spaghetti sauce in a casserole dish, then topped with shredded mozzarella cheese. Baking the assembled lasagna until hot and bubbly melts the cheeses and melds the components into a layered dish with a tender but structured texture.
This vegetarian lasagna makes a satisfying main dish suitable for meatless meals. The spaghetti squash contributes a subtly sweet, tender base that absorbs the flavors of the sauce and cheese well. Red pepper flakes can be added to introduce a gentle heat. It can be served as a hearty dinner or reheated for leftovers.
The recipe notes that Italian sausage or meat sauce can be added for variation. Also, smaller spaghetti squashes may substitute for one large squash. For a casserole style, combining the squash strands with cheese and vegetables before layering with sauce works well. Estimated nutrition information is provided via an online calculator.
Ingredients
- 1 spaghetti squash approx. 3 lbs, large
- olive oil for drizzling
- ½ cup onion (white or yellow)
- 1-2 cloves garlic smashed and minced
- 5 oz mushrooms (approx. 2 cups chopped)
- 2-3 oz spinach approx. 1.5 cups chopped, fresh
- 1 plum tomato chopped
- 1.5 cups ricotta cheese
- 1 egg white
- 1/3-1/2 cup Parmesan Cheese to taste, freshly grated
- 1 tsp Italian seasoning blend (I love using Mrs. Dash)
- ½ tsp basil dried
- ½ tsp garlic powder
- salt to taste
- black pepper to taste
- ½ cup spaghetti sauce
- 2 oz mozzarella grated
- red pepper flakes to taste, crushed
Instructions
- Pre-heat oven to 400 degrees F.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds.
- For easy cutting, feel free to microwave for 4-5 minutes to soften it up just a tad. The knife slides through much easier this way!
- Next grab a lipped baking sheet or a rimmed baking dish.
- Rub the cut side of the squash with a teeny bit of olive oil.
- Place inside a baking dish or atop rimmed baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork.
- Cooking time will vary a bit depending on the size of your squash so adjust accordingly. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
- While the squash roasts, start prepping your cheese and veggies.
- Chop your onion, garlic, mushrooms, spinach and tomato, separately, then set aside.
- Bring a pan or skillet to medium-high heat with a drizzle of olive oil.
- Sauté onion until tender and slightly golden, then add garlic and mushrooms and continue to cook until softened. Set aside.
- In a large bowl, combine ricotta, egg white, freshly grated parmesan cheese, fresh chopped spinach, Italian seasoning, basil, and garlic powder.
- Drain your mushroom/onion mixture and add to the bowl along with your chopped tomato.
- Mix well, adding a little salt and pepper to taste.
- Once your squash is ready, allow to cool slightly, then use a fork to separate the squash's interior into spaghetti-like strands.
- Remove a little of the squash will help you better stuff these bad boys.
- Take a little out and add your filling to the squash, swirling to mix.
- Top with remaining spaghetti squash strands and stir.
- Next add a few spoonfuls of your favorite spaghetti sauce on top and finish off with your grated mozzarella cheese. Add extra of either if desired.
- Add an optional pinch of crushed red pepper flakes on top (skip if sensitive to heat) and bake at 350 degrees F for around 20 minutes until hot and bubbly.
- For golden flecks of mozzarella, switch oven to broil on HIGH for 2 minutes at the end and remove once bubbling.
- Serve piping hot with a healthy side salad or roasted veggies for a balanced meal that's sure to rock your plate! Enjoy!
Notes
- You can add Italian sausage or meat sauce if desired for a non-vegetarian version.
- To make casserole style, mix roasted squash strands with cheese and vegetables before layering with sauce and cheese, then bake until bubbly.
- Two smaller spaghetti squashes can replace one large one depending on availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 695 kcal
% Daily Value*
| Calories | 695kcal | 35% |
| Carbohydrates | 54g | 18% |
| Protein | 43g | 86% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 128mg | 43% |
| Sodium | 1055mg | 44% |
| Potassium | 1479mg | 31% |
| Fiber | 11g | 44% |
| Sugar | 21g | 42% |
| Vitamin A | 4903IU | 98% |
| Vitamin C | 32mg | 36% |
| Calcium | 898mg | 90% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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