Lasagna Stuffed Spaghetti Squash
If you are looking for something healthier for dinner, this Lasagna Stuffed Spaghetti Squash is the perfect choice for your family dinner! Not only does it offer you a chance to enjoy a classic meal in a healthier way, but it is adaptable to both gluten-free and paleo diets easily.
Lasagna Stuffed Spaghetti Squash
Stuffed spaghetti squash has become a very popular choice since it gives you that nutrient-dense vegetable base that feels like pasta. It's ideal for those who are watching gluten, carbohydrates, or just calories.
This method introduces you to preparing spaghetti squash in the oven, but in the summer months, I prefer to use a similar method in the microwave. Instead of roasting in the oven, I simply cut them and clean out seeds then microwave on high heat in 5-minute increments until fork tender. It doesn't give the roasted flavor, but it does make it easy to create other recipes without heating up your home.
Ingredients:
- 5 pounds spaghetti squash (2 medium-sized squash)
- 1 teaspoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 ½ teaspoons salt, divided
- 1 (15 oz) can crushed tomatoes
- 1 (15 oz) container of ricotta cheese
- ¼ cup parsley, chopped
- 1 cup shredded mozzarella
- Chopped parsley or basil to garnish
Directions:
Preheat oven to 400 degrees F. Cut the squashes in half long ways and scoop out the seeds. Lay them cut-side down in a roasting pan or other baking dish, and add approximately one inch of water. Roast for 45-60 minutes, until soft when poked with a fork.
While the squash is roasting, warm the olive oil in a high-sided skillet or saucepan over medium-high heat. Stir in the onions and cook until translucent, approximately 5 minutes. Stir in the garlic and cook until fragrant, 30 seconds. Add the ground beef and 1 teaspoon of salt. Cook until well-browned, approximately 5-8 minutes. Stir in the crushed tomatoes and bring to a simmer. Continue simmering the sauce until the squashes are ready, 5-20 minutes. Taste the sauce and add more salt if desired.
Use a fork to shred the inside of the squash, leaving about a half-inch of squash left in the shell. Mix the shredded squash into the tomato sauce. In a separate bowl, mix together the ricotta cheese, parsley, and ½ teaspoon of salt.
Wipe out the roasting pan and arrange the squash shells inside, like bowls. Use a spoon to spread ½ cup of the ricotta evenly over bottom of each shell. Spoon a ¼ of the tomato-squash mixture of the top of the ricotta. Top with another layer of ricotta and tomato sauce, using the remainder of each.
Bake shells for 15 minutes at 400 degrees F. Sprinkle the shredded mozzarella over the tops of the squashes and bake for another 15-20 minutes, until the cheese is melted. For a more golden top, broil the squashes for up to 2 minutes.
Garnish with parsley or basil and serve with a green salad and garlic bread. Leftovers will keep for up to 1 week in the refrigerator.
Notes: This recipe can be made into a casserole version (leaving out the shells):
- Casserole Version: In a 2-quart baking dish, layer 1/3 of the tomato-squash mixture into the dish and top with half of the ricotta. Continue building layers, ending with the last third of the tomato-squash mixture. Bake for 15 minutes, and then sprinkle with mozzarella. Bake for 15-20 minutes, until bubbly.
Ingredients
- 5 pounds spaghetti squash 2 medium-sized squash
- 1 teaspoon olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 pound ground beef
- 1 ½ teaspoons salt divided
- 1 15 oz can crushed tomatoes
- 1 15 oz container of ricotta cheese
- ¼ cup parsley chopped
- 1 cup shredded mozzarella
- Chopped parsley or basil to garnish
Instructions
- Preheat oven to 400 degrees F. Cut the squashes in half long ways and scoop out the seeds. Lay them cut-side down in a roasting pan or other baking dish, and add approximately one inch of water. Roast for 45-60 minutes, until soft when poked with a fork.
- While the squash is roasting, warm the olive oil in a high-sided skillet or saucepan over medium-high heat. Stir in the onions and cook until translucent, approximately 5 minutes. Stir in the garlic and cook until fragrant, 30 seconds. Add the ground beef and 1 teaspoon of salt. Cook until well-browned, approximately 5-8 minutes. Stir in the crushed tomatoes and bring to a simmer. Continue simmering the sauce until the squashes are ready, 5-20 minutes. Taste the sauce and add more salt if desired.
- Use a fork to shred the inside of the squash, leaving about a half-inch of squash left in the shell. Mix the shredded squash into the tomato sauce. In a separate bowl, mix together the ricotta cheese, parsley, and ½ teaspoon of salt.
- Wipe out the roasting pan and arrange the squash shells inside, like bowls. Use a spoon to spread ½ cup of the ricotta evenly over bottom of each shell. Spoon a ¼ of the tomato-squash mixture of the top of the ricotta. Top with another layer of ricotta and tomato sauce, using the remainder of each.
- Bake shells for 15 minutes at 400 degrees F. Sprinkle the shredded mozzarella over the tops of the squashes and bake for another 15-20 minutes, until the cheese is melted. For a more golden top, broil the squashes for up to 2 minutes.
- Garnish with parsley or basil and serve with a green salad and garlic bread. Leftovers will keep for up to 1 week in the refrigerator.
Everyone loves this lasagna stuffed spaghetti squash for a hearty meal. To create a paleo version you would want to remove the cheeses, but there are tons of other great options out there that would give you the creamy texture you are wanting, like this Cashew Ricotta “Cheese”.
Check out our other great gluten-free and paleo meal ideas!
