- 1 spaghetti squash (large, about 3 ½ pounds)
- 3 teaspoons olive oil (divided use)
- 1 onion (medium, chopped)
- 3 cloves garlic (finely chopped)
- 28 ounces crushed tomatoes
- 2 teaspoons italian seasoning (dried)
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons salt (divided)
- 1/2 teaspoon pepper (divided)
- 15 ounces part skim ricotta cheese
- 1 large egg
- 5 ounces baby spinach (steamed and chopped, can use frozen spinach)
- 6 ounces reduced fat shredded mozzarella cheese (divided use)
- 1/3 cup parmigiano reggiano cheese (grated)
- chopped parsley (for garnish, optional)
|Calories210Calories from Fat80|
|% DAILY VALUE|
|Calories from Fat80|
|% DAILY VALUE|
Sabrina B. 2 months ago
Wonderful! It’s amazing!
Tricia Martin 2 months ago
Fantastic! Great recipe though a bit labor intensive. Make sure to drain and squeeze out the water from the squash AND the steamed spinach. Also reduce the sauce greatly otherwise you’ll have a watery mess. Fortunately I’ve baked with fresh squash before so I know you have to practically wring it out. I used a bunch of paper towels and a sieve to press out the water. For the sauce I added a pound of sweet Italian sausage and a pound of hot Italian sausage along with the onions and garlic (omitted the olive oil as the meat has its own oil) and then tied a bundle of thyme, basil, rosemary, and parsley with cooking twine and threw that into the pot while simmering the sauce. I let the sauce cook down a good 1 1/2 hours it breaks down the tomatoes properly and releases the natural sugars, delicious! I added more cheese and more ricotta to the squash mixture in addition to two sprigs of chopped fresh basil. The result of my modifications is a hearty, flavorful meal that pleased my husband who is on a low-carb diet, will definitely make again. Yum!
emely r. 5 months ago
Tastes better the next day
Shelley Horner 6 months ago
It was a little runny, found it hard to squeeze all the liquid from the squash plus the liquid from the spinach and ricotta, taste was good
PMC a year ago
This was absolutely delicious and certainly a good healthy alternative to regular lasagna.
michelle a year ago
it was good, just time consuming to make
jatneen g. a year ago
Just came out of oven! This will be a favorite for sure!!! Thanks for great recipe- I love spaghetti squash!!!
Meryl Trefethen 2 years ago
So yummy! Even my meat-eating husband said "You can make that anytime!" It's going into my permanent collection. :)
Bon Appetito! 2 years ago
Made a dairy free version as well and it worked well, forgot to add spinach so just layered it on after spaghetti squash mixture
Paula Zeigler 2 years ago
It was very good. I added chicken sausage to it. I will definitely make it again.
Yllyrienne 2 years ago
Fabuleux! À refaire sans faute.
Peter Nothanks 2 years ago
Amazing I used ground beef to give it a more real lasagna feel. Fantastic!
Rae 2 years ago
Lasagne, Italian pronunciation: [laˈzaɲɲe], singular lasagna) are wide, flat-shaped pasta, and possibly one of the oldest types of pasta. "Lasagne", or the singular "lasagna", commonly refers to a dish made with several layers of lasagne sheets alternated with sauces and other ingredients, such as meats and cheese.
Coleen Bray 2 years ago
Lasagna is spelled wrong. Recipe looks good!!
Michelle E. 2 years ago
Absolutely delicious! The whole family is raving about this dish! We made it for dinner and my youngest just had a piece for breakfast this morning! Now, that's a testiment to it's YUMMINESS! Thanks for sharing!
Gofton 2 years ago
Tried this for a small dinner party and got great reviews from the other 4 people. My husband who is not a lover of any kind of squash, really enjoyed it also. It is a healthier and nice change from traditional pasta noodle. Will be making this again!
Nancy V. 2 years ago
Excellent recipe although a little time consuming to prepare. Didn't have 11 × 8 pan so used 13 x 9 and it worked well.