Best Spaghetti Squash Lasagna Food

SPAGHETTI SQUASH LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brush the inside of the squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
• Bake in the preheated oven until softened, about 45 minutes. Remove from oven. Cool until easily handled, 5 to 10 minutes. Scrape out strands of squash with a fork and transfer to a bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix half of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into the squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.
• Spread half of the squash mixture in a 9x13-inch baking dish. Ladle half of the spaghetti sauce on top. Sprinkle with half of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.
• Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.

SPAGHETTI SQUASH LASAGNA

Steps:

• Preheat oven to 425°F. Cut the squash in half lengthwise and remove the seeds. Brush the flesh with 2 teaspoons oil. Place them cut side down on a baking sheet lined with parchment paper. Roast in the oven until tender, about 40 minutes. Remove from oven and cool. When the squash is cooled, scrape the flesh with a fork so that it forms spaghetti-like strands. You should have about 6 cups total.
• Meanwhile, make the sauce by heating 2 teaspoons oil in a large sauté pan over medium heat. Add the onion and garlic and cook for 4 to 5 minutes until partially softened. Stir in the tomatoes, Italian seasoning, red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer the sauce for 15 to 20 minutes until thickened.
• Meanwhile, mix the ricotta, egg, spinach, ½ cup of the mozzarella cheese, 1 teaspoon salt, and ¼ teaspoon pepper together in a large bowl. Squeeze all of the liquid from the spaghetti squash and add the squash to the ricotta mixture (the squash releases a lot of water as it cooks so make sure to squeeze it well). Stir to combine all of the ingredients.
• Turn the heat on the oven down to 375°F. To assemble the casserole, spread about 1½ cups of the sauce on the bottom of an 8 x 11-inch baking dish. Add the squash mixture on top and spread it out evenly. Spread the remaining tomato sauce over the top of the squash and sprinkle the remaining 1 cup mozzarella and Parmigiano-Reggiano cheese on top. Bake in the oven for 35 to 40 minutes until bubbly and cheese is melted. Garnish with parsley. Let stand for 10 minutes before cutting and serving.

SPAGHETTI SQUASH LASAGNA

Steps:

• Split squash. Remove seeds and stringy portion. Use fork to comb squash flesh, pullin it off in long strands. Place in large mixing bowl. Toss with four, garlic, and salt until well combined.
• Blend Ricotta, spinach, and Parmesan cheese in food processor or blender until smooth.
• To assemble, spread 1/2 cup pasta sauce on bottom of a shallow 6 cup baking dish. Top with spaghetti squash, arranging evenly and compactly. Spread Ricotta mixture evenly over squash. Spread remaining sauce over Ricotta. Cover with sliced Mozzarella.
• Bake on center rack of 350 degree oven, uncovered, until cheese is lightly browned on edges and juices bubble, about 40 to 50 minutes. Cut into squares and serve hot. Makes 6 servings.

SPAGHETTI SQUASH CHICKEN LASAGNA

Steps:

• Preheat the oven to 375 degrees F. Cut the squash in half lengthwise and remove the seeds and any visible strings. Place the two halves cut-side down on a baking sheet and bake until soft, about 45 minutes.
• In the meantime, coat a 13-by-9-inch baking dish with cooking spray. Heat the oil in a large saucepan over medium heat. Add the onion and saute until translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the kale and chicken and cook down, about 5 minutes. Sprinkle with salt and pepper, and turn off the heat.
• In a large bowl, combine the ricotta, egg, 1 1/2 cups mozzarella cheese and the cooked kale mixture. Stir until well combined and sprinkle with salt and pepper.
• Spread 1/2 cup of marinara sauce on the bottom of the prepared baking dish, then spread half of the cooked spaghetti squash on top. Top with half of the ricotta mixture followed by 1 cup of marinara sauce. Repeat the layers once more, ending with a layer of sauce; sprinkle the top with the remaining 1/2 cup of mozzarella cheese.
• Bake until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 25 to 30 minutes. Let stand for about 10 minutes, then top with basil, if using, and serve.

SPAGHETTI SQUASH LASAGNA CASSEROLE (LOW CARB)

Steps:

• Preheat oven to 400 degrees.
• Prick squash all over with fork and roast in oven for an hour or until it seems soft when you press on it.
• Take it out and leave on counter until cool.
• Meanwhile, brown turkey sausage in large pot with 1 tablespoon of olive oil, breaking it up into small pieces. When brown add onion and half of garlic. Cook until onion is transparent and add tomatoes breaking them up with a spoon. Partially cover and simmer over low heat for a couple of hours, stirring occasionally. Add salt and pepper to taste.
• When squash is cool, cut it in half and scoop out seeds. Scoop out the rest of the squash and set aside in a bowl. Add rest of garlic to rest of olive oil in a big frying pan over medium heat. When the garlic becomes fragrant add spaghetti squash and sauté for a few minutes until the squash begins to brown. Add salt and pepper to taste.
• Mix together ricotta, chevre, parmesan, egg, and half of mozzarella.
• Preheat oven to 375 degrees and pour a ladleful of sauce in the bottom of a lasagna pan to coat. Add squash. Top the squash with the ricotta cheese mixture and top the whole thing off with the rest of the sauce and then the rest of the mozzarella. Bake for an hour until brown and bubbling all over. Let rest for 10 minutes or so and serve.

BAKED SPAGHETTI SQUASH LASAGNA STYLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
• Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
• Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
• Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
• Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.