Baked Spaghetti Squash Lasagna
Submitted by happyzhangbo
Low-carb spaghetti squash lasagna layered with a garlic-basil tomato sauce, black olives, and melted mozzarella and Parmesan, baked right in the squash shells. Vegetarian comfort food without the pasta.
YIELD
6 servingsPREP
15 minCOOK
70 minREADY
95 minAll the layered, cheesy, saucy satisfaction of lasagna with none of the noodles and none of the guilt.
A whole spaghetti squash gets roasted until the flesh pulls apart into golden strands, then those strands are layered back into the shells with a chunky homemade sauce of stewed tomatoes, garlic, onion, and fresh basil.
Sliced black olives add a salty bite between layers of bubbling mozzarella and nutty Parmesan.
Serving it right in the squash shells makes for a gorgeous presentation, but a standard baking dish works just as well if you’d rather go family style.
Chef Tips
- Bake the squash cut side down so the steam trapped inside cooks it evenly and makes the strands easy to scoop out.
- Let the squash cool before handling. Those shells hold heat for a long time and the strands separate more cleanly once they’ve relaxed a bit.
- Build thin, even layers so the sauce and cheese reach every bite rather than pooling in the center.
- A veggie bouillon cube in the sauce adds savory depth without any meat.
Variations
- Stir ricotta into the squash strands for an even creamier, more traditional lasagna feel.
- Add sauteed mushrooms or spinach between the layers for extra vegetables.
- Swap black olives for kalamata olives if you want a sharper, brinier punch.
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Coat a baking sheet slightly with cooking spray.
Set squash halves cut side down on the baking sheet.
Bake 40 to 50 minutes until a fork or a small sharp knife can be easily inserted into the skin.
Remove from oven, and let cool.
Meanwhile, coat a non-stick saucepan with cooking spray or a little bit vegetable oil over medium heat.
Stir in the onion and garlic, cook until golden brown.
Stir in tomatoes, basil, bouillon cube, and black pepper.
Cook for 14 to 16 minutes, or until you have a medium thick sauce.
Remove squash strands, reserving the two shells for the final baking.
Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese in the reserving shells (Or you can use a large baking dish )
Repeat layers until two shells are full, or until all of the ingredients are finished.
Sprinkle Parmesan cheese on top of each shell or baking dish.
Bake for 20 minutes, or until cheese melts and golden brown.
Cool for a few minutes.
Serve warm.
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