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My son and daughter in law just bought their first house. It is soooo cute and has an amazing kitchen that has so much room and natural light.
I teasingly told them that I was going to take over their kitchen to take my photos in that awesome light.
My son immediately said, "You can use the kitchen anytime if that means we get to eat your food".
So it is a deal. Although I will have to make sure to bring some home to Mini Me and the Mr. or I will be in HOT water!
This dish is one that I would have gotten in major trouble if I didn't make sure to bring some home.
Mini Me (aka Miss Picky Pants) has fallen in love with spaghetti squash, and color me all kinds of shocked at that fact.
The first time she tried it was when I made my Herbed Spaghetti Squash with Garlic and Parmesan. She loved it so much she went back for seconds!!
After that she kept asking when I was going to make more dishes with it. So I started racking my brains to come up with something for her.
I finally decided to do a twist on my Baked Spaghetti. It was a recipe I made back when I first started the blog (if you go to the post please forgive the horrible photography UGH).
In that recipe, I just did a layer of pasta topped with the sauce and cheese. For this one I decided I wanted to do multiple layers so I added a ricotta cheese layer (hey, we are saving a ton of calories with the spaghetti squash).
While I was making it, and taking photos, Mini Me said that it looked like I was making lasagna. That is why I decided to call this Spaghetti Squash Lasagna.
Plus Italian Baked Spaghetti Squash Casserole just doesn't sound as good.
I was a little nervous about posting these photos, and almost remade the recipe so I could take prettier pictures.
Again, Mini Me to the rescue.
She said that she liked the mess, that it looked like a real recipe. That I don't always have to make "pretty" food.
She is so damn smart. I never thought of it like that. I just figure that y'all want gorgeous pics. But, after I sat back and looked at the pictures, I decided I really like the mess. And, I don't know about you, but that photo makes me want to get back into the kitchen and make this again ASAP!
Spaghetti Squash Lasagna
Bobbi Burleson
Ingredients
- 2 large spaghetti squash
- 4 cups Meat Sauce (can use store bought or use homemade recipe below)
- 2 large eggs
- 1/2 cup grated Parmesan cheese, plus more for sprinkling
- 1 (15 ounce container) ricotta cheese
- 2 1/2 cups shredded mozzarella cheese, divided
- 1/4 chopped fresh parsley, plus more for garnish
For the Meat Sauce:
- 2 tablespoons olive oil
- 1 pound Italian sausage
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 28 ounce can of crushed tomatoes
- 1 6 ounce can of tomatoes paste
- 1 cup water
- 2 teaspoons basil
- 1 teaspoon oregano
- 2 bay leaves
- Kosher salt
- Fresh cracked black pepper
Equipment Used
Instructions
- Preheat the oven to 400°F
- Carefully cut the squash in half lengthwise. You can microwave the entire squash for 5 to 7 minutes to make cutting it easier.
- Scoop out the seeds and season with salt and pepper.
- Spray a large rimmed baking sheet with non-stick spray and place the halves cut side dow. Add a bit of water, just enough to cover the bottom of the pan.
- Cook the squash for 30 to 45 minutes. Begin checking at 30 minutes. Squash is done when you can easily pierce the side with a knife. Remove the squash from the oven and reduce the heat to 350 degrees F.
- Allow squash to cool a bit, then carefully scrape the flesh out with a fork, which will separate it into spaghetti like strands. Place in a clean dish towel and squeeze the liquid out into the sink.
- While the squash is cooking, heat a large skillet over medium-high heat and add the olive oil. Add the Italian sausage, onion, and garlic. Cook until the sausage is browned.
- Stir in crushed tomatoes, tomatoes paste, water, basil, oregano, and the bay leaves. (Add more water if sauce seems too thick). Season with salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
- In a large bowl whisk the eggs and Parmesan cheese together. Toss the spaghetti squash with the egg mixture.
- In a medium bowl add the ricotta cheese, 2 cups of the mozzarella cheese, and parsley. Season with salt and pepper to taste.
- Spray a 9 x 13 casserole dish with non stick spray.
- Place half of the the spaghetti squash in the casserole dish. Top with half of the cheese mixture and half of the meat sauce. Repeat layers. Cover with foil and bake for 25 minutes. Remove foil and Top with the remaining mozzarella cheese. Return to the oven and bake for an additional 10 minutes or until cheese gets bubbly.
Yield: 6 to 8 servings
Prep Time: 00 hrs. 15 mins.
Cook time: 01 hrs. 05 mins.
Total time: 1 hrs. 20 mins.
Nutrition
- Calories: 392
- Totalcarbs: 15
- Fat: 12
- Protein: 30
- Sodium: 834
Tags: spaghetti squash, Italian sausage, healthy recipes
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An Open Home with Meredith Amand
Oh my, that looks super yum! I love spaghetti squash, and I can get my kids to eat it,too. Bonus! Thanks for taking photos as you add the layers!
Tay
Oh wow this looks delicious! I am going to have to give this a try!
Bobbi | Bobbi's Kozy Kitchen
I am so glad you like it, and my photos 🙂
Bobbi | Bobbi's Kozy Kitchen
Yay!! I can't wait for you to try it!!
Aimee
Gorgeous pictures of the process. Sounds very yummy!!
Bobbi | Bobbi's Kozy Kitchen
Thanks so much Aimee! What a wonderful compliment 🙂
Unknown
Squash and pasta? Sounds like a great combo!
Brianne
I've been wanting to try a Spaghetti Squash pasta dish forever! I love Italian food, so if I can find a way to make it a little healthier, I'm all for it! I will definitely need to give this recipe a try!
Debs
Just found your blog while looking for something to do with spaghetti squash. Looks like I hit the jacket pot. I'm going to try this one tonight.
Bobbi | Bobbi's Kozy Kitchen
That is how I feel 🙂 this takes care of my cravings without making me feel guilty about doing it.
Bobbi | Bobbi's Kozy Kitchen
Cool! Where did you find my blog? I am so happy you found me!! 🙂
Mama Munchkins
I remember seeing this on your Facebook page it looked amazing. I am a vegetarian so I would swap the meat sauce but YUM!!
Bobbi | Bobbi's Kozy Kitchen
Oh I am so happy you saw my FB post 🙂 Yes you could totally omit the sausage and make a marinara sauce so it would be vegetarian.
2pots2cook
Oh boy ! I'm in. Thank you so much !
Latasha Antoinette
Ohhh! Your pictures and this dish looks great! 🙂
I totally want to try it.
Patrick Blair
I love spaghetti squash! We eat it as spaghetti noodles sometimes... don't know why I never thought to do a lasagna with it! Great idea!!
Unknown
This is such an easy preparation. I would love to try a vegetarian version of this recipe.
GenniferRose.com
What a great idea! I am always looking for pasta substitutes to avoid eating heavy meals. Thank you!
Gennifer Rose | http://www.GenniferRose.com
Bobbi | Bobbi's Kozy Kitchen
Thanks so much Latasha 🙂
Bobbi | Bobbi's Kozy Kitchen
Just omit the sausage from the recipe and it would be great!