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
4 servings
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Calories
513 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti Squash Lasagna
Description
Spaghetti Squash Lasagna uses halved spaghetti squash baked until fork-tender and then shredded into spaghetti-like strands. The sauce is prepared by browning lean ground beef with diced onions, garlic, oregano, and fresh basil, then simmering it with crushed tomatoes and tomato paste to develop a rich, aromatic base. The shredded squash is seasoned, layered with this meat sauce, and topped with shredded mozzarella for a lasagna-style presentation without noodles.
The overall flavor melds the sweetness and mildness of roasted squash with a robust tomato and herb mixture that enhances the depth of the dish. Baking the squash halves cut-side down traps moisture, yielding tender strands that hold the sauce well. The mozzarella adds melting richness typical of lasagna.
This recipe suits those looking for a hearty yet vegetable-rich entrée. It can be served as a main dish complemented by a fresh salad or steamed vegetables. The layering provides familiar lasagna textures using the spaghetti squash as a lower-carb pasta replacement.
Leftovers should be stored airtight in the refrigerator and consumed within several days. The sauce can be made in advance and frozen for convenience. Ground turkey or chicken can swap the beef, and homemade or store-bought marinara may be used if preferred, though the original method yields a more tailored flavor.
Ingredients
- 2 small spaghetti squash
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1 tablespoon olive oil
- 1 pound ground beef lean
- 1 onion diced
- 2 garlic minced, cloves
- 2 teaspoons oregano
- 2 teaspoons basil fresh
- 2 ounce crushed tomatoes canned
- ¼ cup tomato paste
- ½ cup mozzarella cheese shredded
- basil for serving, fresh
Instructions
- Preheat the oven to 400ºF.
- Cut spaghetti squash in half lengthwise, scoop out the seeds and discard. Season with salt and pepper, place cut side down in a baking dish with about 1 inch of water. Bake until fork tender, about 45 minutes.
- In a large deep sauté pan, heat the olive oil. Add the beef and season with salt and pepper. Cook the beef, stirring often and breaking apart as needed, until the beef is lightly browned, 5 minutes.
- Add the onions and garlic; season with oregano and basil and cook until the onion is fragrant and beginning to soften, 5 more minutes.
- Add crushed tomatoes and tomato paste. Mix to combine, bring to a boil and then simmer for 30 minutes.
- When spaghetti squash is cool to the touch, use a fork to shred the inside of the squash, which will come out in strands that look like spaghetti.
- To assemble, remove half of the strands from each squash and set aside. Season the squash with salt and pepper, layer some of the lasagna sauce on top of the squash strands. Then add another layer of the strands previously removed, top with more lasagna sauce and finish with shredded mozzarella cheese.
- Place the stuffed squash back in the baking dish and broil in the oven until the cheese is melted and bubbly, about 5 minutes.
- Serve as is in the squash, garnished with fresh basil.
Notes
- Store leftovers in an airtight container; consume within 3 to 4 days.
- The sauce can be made up to three days ahead and frozen for later use.
- Ground turkey or chicken can replace beef for a lighter variation.
- Homemade marinara sauce or a quality store-bought sauce can substitute for the tomato mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 56g | 19% |
| Protein | 34g | 68% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 938mg | 39% |
| Potassium | 1741mg | 37% |
| Fiber | 13g | 52% |
| Sugar | 26g | 52% |
| Vitamin A | 1362IU | 27% |
| Vitamin C | 35mg | 39% |
| Calcium | 348mg | 35% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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