Recipe Resuscitation: Spaghetti Squash Lasagna


IMG_8046 - Version 2


Spaghetti Squash Lasagna

Makes 8 servings


1 large spaghetti squash (about 3 ½ pounds)

3 teaspoons olive oil, divided use

1 medium onion, chopped

3 cloves garlic, finely chopped

1 can (28 ounces) crushed tomatoes

2 teaspoons dried Italian seasoning

¼ teaspoon red pepper flakes

1 ½ teaspoons salt, divided

½ teaspoon pepper, divided

1 container (15 ounces) part skim ricotta cheese

1 large egg

1 package (10 ounces) frozen chopped spinach, defrosted and squeezed dry

6 ounces (1 ½ cups) reduced fat shredded mozzarella cheese, divided use

1/3 cup grated Parmigiano-Reggiano cheese

Chopped parsley for garnish (optional)


Preheat oven to 425°F.  Cut the squash in half lengthwise and remove the seeds.  Brush the flesh with 1 teaspoon oil.  Place them cut side down on a baking sheet lined with parchment paper.  Roast in the oven until tender, about 40 minutes.  Remove from oven and cool.  When the squash is cooled, scrape the flesh with a fork so that it forms spaghetti-like strands.  You should have a total of about 6 cups total.