Spaghetti squash is a fun vegetable to play with because the finished product shreds apart like spaghetti noodles. I bought one at the store the other day and wanted to do something awesome with it.
I found the concept to do a spaghetti squash lasagna online and made my own version with what I had around, which is what you can do too.
Squash can either be cut in half and roasted (cut side down) at 375 for about 45 minutes, or simmered in a pot of hot water for 30. The second method is easier to cut but I like to whack into it with a sharp knife. Feels good.
This is a fun dish to make regardless of any food allergies, but it happens to be gluten free (if you don’t top it with breadcrumbs) and could be dairy free if you substituted the ricotta for tofu ricotta.
This does not taste exactly like lasagna, but the flavors are reminiscent. It feels clean and light when you’re eating it and is filling but not heavy. I am always so excited to eat it.
Spaghetti Squash Lasagna
1 onion, chopped fine
2 celery, chopped fine
1 carrot, chopped fine
2 garlic cloves, minced
1/4 cup tomato paste
28 oz crushed tomatoes
1 teaspoon each dried oregano and basil
1/4 teaspoon crushed red pepper flakes
salt and pepper
Place enough olive oil to coat a large 12″ saute pan or skillet over medium heat. Add onion, carrot, celery and saute until softened, about 6 minutes. Add tomato paste, garlic and chili flakes and cook for 1 minute. Add tomatoes, sugar, herbs, salt and pepper. Adjust heat to simmer and cook for 25 minutes.
1/2 pound fresh ricotta
2 Tbs each fresh basil and parsley, chopped
salt and pepper
Whisk all ingredients together to blend. Set aside.
1 large spaghetti squash, cooked with strands of squash removed from shell
1/3 cup pesto
1/4 cup breadcrumbs, optional
1/4 cup grated parmesan cheese
Preheat oven to 400. Ladle a thin layer of sauce into a casserole dish (I use 7×11 glass pyrex) to coat the bottom. Spread half of the spaghetti squash evenly over the sauce. Add half the tomato sauce then all of the cheese mixture. Add remaining spaghetti squash and tomato sauce. Top with 6 large spoonfuls of pesto, breadcrumbs, and parmesan cheese. Place on a foil lined rimmed baking sheet (to pick up any spills that may drip over) and bake for 30-35 minutes, until golden and bubbly. Rest for 5-10 minutes, cut into pieces, and serve.