spaghetti squash lasagna

So I admit that it doesn’t necessarily sound good, but I promise it tastes amazing and it’s healthy.


One large spaghetti squash
One jar of pasta sauce
3 tablespoons of flour
1/2 teaspoon of salt
One clove of minced garlic
One cup of fresh spinach, sauteed and chopped
Half of one onion, diced and sauteed
One 10 to 15 oz container of ricotta
1/3 cup of grated parmesan
Six slices of mozzarella

Start by slicing the squash in half lengthwise. Place both pieces in a baking dish, inside down, and add a half-inch of water. Microwave for 10 minutes. Remove seeds and then peel out the meat of the squash in long strands.

Mix the squash with the flour, garlic and salt, set aside.

In a separate bowl, combine ricotta, parmesan, spinach and onion.

In a square baking dish, pour in about 3/4 cup of pasta sauce. Next, add the squash mixture and spread evenly over sauce. Add ricotta mixture and spread over squash. Finally, top with another 1/2 cup of sauce and then layer mozzarella cheese across the top. Bake at 350 for 30 minutes and let cool before cutting.

Jim didn’t realize there weren’t noodles in it until he was halfway done, and usually I can’t trick him, so I deem this a success.


9 thoughts on “spaghetti squash lasagna

  1. Jess— I made spaghetti squash once and didn’t like it, but your recipe sounds good. I think I’ll give it another try. Thanks for the inspiration!!! Libby

  2. Wow, this sounds and looks amazing.

    We had this awesome ShangHai thai peanut noodles today (that says they’re gluten free) with chilies and lime. It was delish! We had ginger garlic kabobs with it. Totally fun to use the wok.

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