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Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

We all know how to make spaghetti squash with a spaghetti sauce, don’t we?  It’s a delicious change from eating pasta and of course healthier with less carbs.  My cousin Shirley was over and I mentioned I had a spaghetti squash from the farmer’s market.  Shirley said she remembered my making it with a meat sauce, it was delicious.  I said I’d make it again, but change it up to lasagna.  Basically the same, but with lots of cheese.

Cut squash in half and place cut side down on a foil covered baking sheet. Roast for an hour or until a fork easily pierces the shell

Cut squash in half and place cut side down on a foil covered baking sheet. Roast for an hour or until a fork easily pierces the shell

I was lucky that  my P.S. (Pretty Strong/ hubby) was at home, so he could cut the squash in half for me.  I’m always amazed at how hard those squash can be.  Rather than fight with it, large knife in hand, I called in my backup and he cut it cleanly through for me.  I laid the halves cut side down on a foil covered pan and roasted it in a 350 degree oven for an hour.  When a fork easily pierces the outer shell, it’s done.

Remove seeds from squash then reduce squash layer to half, setting noodles aside in a bowl.

Remove seeds from squash then reduce squash layer to half, setting noodles aside in a bowl.

It’s super easy to scoop out the seeds and discard them once the squash is roasted.  I further removed half of the squash’s thick noodle layer into a bowl to begin the layering process.

Make a Bolognese sauce

Make a Bolognese sauce

While the squash roasted I’d made a quick Bolognese.  I sautéed onions and diced sweet bell peppers then added ground beef to the skillet with a generous sprinkling of salt and pepper.  When the beef was browned and broken into smaller bits I added 2 cans of diced tomatoes and half a can of tomato paste.  I also added seasonings and let the sauce simmer for 30 minutes to reduce down and develop flavors.

Spread 1/2 cup ricotta cheese in squash. Sprinkle with salt, pepper, parsley flakes and garlic powder

Spread 1/2 cup ricotta cheese in squash. Sprinkle with salt, pepper, parsley flakes and garlic powder

My squash was now ready for layering.  I placed 1/2 cup of ricotta in the squash and spread it out.  I sprinkled salt and pepper, parsley flakes and a little garlic powder.

Layer with 1/2 cup Parmesan

Layer with 1/2 cup Parmesan

I spread a layer of shredded Parmesan and a good amount of mozzarella next.

Layer with 1 cup shredded mozzarella and a layer of meat sauce

Layer with 1 cup shredded mozzarella and a layer of meat sauce

On top of the layers of cheese I spread a layer of meat sauce.

Repeat layers one more time and top with a third layer of Parmesan and mozzarella

Repeat layers one more time and top with a third layer of Parmesan and mozzarella

Then I started over: the remaining spaghetti squash, ricotta, seasonings, Parmesan, mozzarella, and more meat sauce.  I topped the lasagna with another layer of Parmesan and mozzarella and it was ready for the oven.

Bake for 40 minutes or until cheese is melted all the way through.

Bake for 40 minutes or until cheese is melted all the way through.

I let the lasagna bake for about 40 minutes, until it was heated through and the cheese was melted.  The top browned nicely and we were ready to eat, it smelled so good!

Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

Removing servings from the squash was not so easy.  It sort of fell apart and didn’t look terribly photogenic.  It was delicious no matter how it looked, however!  It had all of the flavors of a good lasagna, with a lighter touch using the spaghetti squash.  Shirley thought it was awesome and I agreed.

Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

I liked that there were leftovers.  I’d only used half of the squash for the lasagna and had half a squash for another use and extra Bolognese sauce as well.  The half squash I made was about 3 good-sized servings.  Squash sizes vary so you can judge what you need based on how many people you want to feed.  My recipe is a rough estimate for 3 servings with leftover sauce.

Spaghetti Squash Lasagna

  • Servings: 3-4 servings
  • Difficulty: easy
  • Print
  • 1 spaghetti squash; cut in half
  • 1 medium onion; diced
  • 1 sweet bell pepper; diced (I used a yellow pepper)
  • drizzle of oil for frying
  • 2# ground beef; sprinkle with salt and pepper
  • 1 teaspoon fennel seed (I ground it)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 2 15 oz cans diced tomatoes with juice
  • 1/2 6 oz can tomato paste
  • 1 cup ricotta
  • salt, pepper, parsley flakes, garlic powder to season ricotta
  • 1 1/2 cups Parmesan; shredded
  • 3 cups mozzarella; shredded

Preheat oven to 350°F.

Cut squash in half lengthwise and place cut side down on foil covered sheet pan. Bake for 1 hour or until fork easily pierces the outer skin of squash.

In a skillet saute the diced onions and peppers for several minutes until browning around the edges. Add ground beef, sprinkle with salt and pepper and brown. Break meat into smaller pieces. Add fennel, salt, black pepper, garlic powder, basil and oregano. Add tomatoes and tomato paste. Stir well and simmer on medium low for 30 minutes, stirring occasionally. Taste test for seasoning before using, add as desired.

When squash is tender, remove from oven and remove inner seeds and discard. Remove half of the layer of spaghetti squash to a bowl and set aside.

Add 1/2 cup ricotta to squash and spread out. Sprinkle with salt, pepper, parsley flakes and garlic powder.

Spread 1/2 cup of Parmesan and 1 cup of mozzarella over ricotta. Top with layer of meat sauce.

Repeat layers and top with one more layer of Parmesan and mozzarella.

Return squash to oven and bake for 40 minutes or until heated through and cheese is melted all the way through.

Serve warm.

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6 thoughts on “Spaghetti Squash Lasagna

  1. I loved this recipe. I used both skins and only one pound of hamburger and divided the recipe into two parts. Next time I think I would use more ricotta and maybe less of the squash in layering. Never thought of crushing the fennel and it made a huge difference, loved the flavor of sauce. I used fresh basil, oregano and parsley from my garden. I cooked the squash in microwave for about 12 minutes since I was short on time.

    My coworker made this recipe for her larger family. She layered the recipe in a 9 by 12 pan. She added two eggs and parmesan cheese to a carton of ricotta (used more than 1 cup). She used three small spaghetti squash for the layers. Her family loved it.

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    • I’m glad it worked well for you! The fennel really does make the lasagna taste great. I didn’t plant herbs this year and really miss them.
      My usual recipe is like your coworkers. I’m pleased they like it!

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  2. Yum! My trick for battling all hard squash is to prick the skin and microwave just enough to make it easy to cut through. Then I roast as you did (I like the caramelized flavor that oven roasting gives).

    Liked by 1 person

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