Spaghetti Squash Lasagna is the perfect example of healthy comfort food. Cheesy and saucy, yet mostly squash. Spaghetti squash is a winter squash. When roasted, spaghetti squash separates into thin strands similar to spaghetti noodles. When I am craving baked pasta, but I want to be healthy, this is what I turn to. Trust me. Once you try it, you will be hooked.
This recipe serves two, but it can easily be doubled or quadrupled to serve a larger crowd. These individual casseroles are perfectly portion controlled. They’re great to prepare on a weeknight, yet elegant enough to serve at a dinner party. Combine with a nice salad and crusty bread, and the result is a wonderful and comforting meal. If you would like to add a layer of Italian sausage, who’s stopping you? Get creative! This recipe is easily adaptable.
- 1 medium spaghetti squash (4 cups of prepared squash)
- 1 cup marinara (homemade or store bought)
- 1 cup part skim mozzarella, shredded
- 1/2 cup ricotta cheese
- 1/8 cup parmesan cheese, grated
- 1 garlic clove, minced
- 2 tbsp fresh basil, torn
- 2 tbsp fresh parsley, chopped
- 1 tbsp dried oregano
- a pinch cracked red pepper flakes (optional)
- salt and pepper, to taste
Preheat oven to 375°. Cut the squash in half lengthwise. Scoop out the seeds and fibers with a spoon. (Hint: I like to use an ice cream scooper.) Place squash on a baking sheet cut side up and sprinkle with salt and pepper. Bake at 375° for 45 minutes – 1 hour. Remove from oven and let cool for 10 minutes. Using a fork, scrape out the flesh of the squash. It will separate into spaghetti like strands. Reserve squash.
Combine ricotta cheese, parmesan cheese, garlic, basil, parsley, and spices.
In 2 individual oven safe baking dishes, ladle 1/4 cup marinara sauce as the bottom layer. Next, add 1 cup of cooked spaghetti squash, 1/8 cup ricotta mixture, and 1/4 cup mozzarella. Repeat, ending with mozzarella. Cover with foil and bake for 25 minutes. Uncover and cook an additional 5 minutes until bubbly and golden brown.
Top with additional parmesan cheese and fresh torn basil.
4 thoughts on “Individual Spaghetti Squash Lasagnas”
Great idea! Never thought to replace pasta with spaghetti squash.
That looks absolutely delicious. You must be a great cook!