Posted by on Oct 3, 2012 in | 8 Comments

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
Serves 4-6

Tomato Sauce

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
pinch sugar
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.

Cheese Mixture

1/2 pound fresh ricotta
2 eggs
2 Tbs each fresh basil and parsley, chopped
salt and pepper

Whisk all ingredients together to blend. Set aside.

For Assembly:

1 large spaghetti squash, cooked with strands of squash removed from shell
Tomato Sauce
Cheese Mixture
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.

 

 

 

 

8 Comments

  1. templemaven
    December 4, 2011

    OMG, This sounds so amazing that I feel like running out of my house right now. Running to the supermarket and buying all the ingredients and making it tonight!!! And the pictures are good enough to eat! Abby Mayou (Caryn's friend)

    Reply
  2. Molly
    June 19, 2012

    We had a spaghetti squash that needed a recipe, and some extra ricotta in the fridge, so I made this for dinner tonight. We topped it with a homemade pesto made from extra garlic scapes and basil from our farm share – delicious! Thanks for the inspiration to do something new with squash…

    Reply
  3. Emily
    October 3, 2012

    I can’t wait to make this! It looks so yummy!

    Reply
    • Jessie
      October 3, 2012

      Making it tonight for dinner! You should come over!!!

      Reply
  4. Jenny @ Ichigo Shortcake
    October 6, 2012

    I’ve had spaghetti squash once, it’s so much fun and so totally delicious! Your photos are so lovely and this recipe sounds so good!

    Reply
    • Jessie
      October 15, 2012

      Thank you Jenny! If you make it, let me know how it turns out!

      Reply
  5. Julie
    December 31, 2012

    Could this be made ahead or doubled and frozen?

    Reply
    • Jessie
      December 31, 2012

      Hi Julie,

      This recipe can definitely be made ahead and refrigerated for a day or two then baked right before you need to serve. I would reserve adding the pesto and parmesan to the top until you are going to bake it. I haven’t tried freezing this recipe though it would probably be fine for up to one month in the freezer, again not adding pesto or parm until time to bake. Hope that helps!

      Reply

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