Spaghetti squash is so much fun, I really should cook it more often. I picked one up from the produce market the other day, but wasn’t sure what I wanted to do with it. So I searched the archives of my own blog. (Pathetic, I know, but I forget which recipes I’ve made!) I found this Spaghetti Squash Bake from 2009, and decided it could use a few updates. There may not be any pasta in this lasagna, but there’s still a fantastic tomato sauce and 3 types of cheese. I happened to have a container of Crockpot Tomato Sauce in my freezer, but you can use whatever sauce you like.
The only way to make this recipe manageable from a time perspective is to cook the squash the day before. Slice it open, clean out the seeds, pop it in the oven, and pick up a good book or watch some TV. Let it cool while you chat on the phone. Then scoop out the flesh into a container and put it in the refrigerator. On your way home the following night, you’ll be so excited that the hard part of dinner is done!
I really liked the updates I made to this recipe, but it was still somewhat watery. That’s not a big problem, but you may want to serve this with a slotted spoon. While this isn’t a traditional lasagna, it’s still a great dish packed with flavor.
Spaghetti Squash ‘Lasagna’
1 large spaghetti squash
1 1/2 c. fat free ricotta cheese
1 c. reduced fat mozzarella cheese, divided
1/2 c. freshly grated Parmesan cheese, divided
1 t Italian seasoning
1 t Garlic Gold toasted garlic bits
1 1/2 c. tomato sauce, divided
Cut open spaghetti squash. Clean out seeds and pulp. Place facedown on a baking sheet and cook at 350F for 30-40 minutes, until softened. Allow to cool. Scoop out the flesh with a fork and set aside. (This can be done the day before.)
In a small bowl, mix ricotta cheese, 1/4 c. mozzarella cheese, 1/4 c. Parmesan cheese, Italian seasoning, and garlic.
Place 2 c. of spaghetti squash strands in a 9″ square dish coated with cooking spray. Spread half of ricotta mixture on squash, followed by 1/2 c. tomato sauce, and 1/4 c. mozzarella cheese. Place another 2 c. of squash on top, and repeat layers. For the top layer, place any remaining squash in casserole dish and top with 1/2 c. sauce, 1/4 c. mozzarella, and 1/4 c. Parmesan. Bake at 375F for 30 minutes. Allow to cool slightly before serving.