15 Incredible Squash Recipes That Go Beyond Zucchini

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Spaghetti squash lasagna is a deliciously healthy twist on the classic Italian dish. Layers of tender spaghetti squash, creamy ricotta, and savory marinara sauce are topped with gooey melted mozzarella and Parmesan, creating a flavorful and satisfying meal. Perfectly portioned for two, this lasagna brings all the comfort and taste of traditional lasagna with a lighter, veggie-packed spin.

Ingredients (for 2 servings):

• 1 large spaghetti squash, halved and seeds removed
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1 cup ricotta cheese
• 1 egg
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Drizzle the cut sides of the spaghetti squash with 1 tbsp of olive oil and season with salt and black pepper.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
4. Roast in the oven for 30-40 min. or until the squash is tender and easily shredded with a fork.
5. Remove from the oven and let cool slightly. Use a fork to scrape the squash flesh into spaghetti-like strands.
6. In a medium bowl, combine the ricotta cheese, egg, dried oregano, and dried basil. Mix well.
7. Lower the oven temperature to 375°F (190°C).
8. In a casserole dish, spread a thin layer of marinara sauce on the bottom.
9. Add a layer of spaghetti squash strands, spreading them evenly.
10. Spread half of the ricotta mixture over the spaghetti squash.
11. Pour another layer of marinara sauce over the ricotta mixture.
12. Repeat with another layer of spaghetti squash, the remaining ricotta mixture, and more marinara sauce.
13. Top with shredded mozzarella cheese and grated Parmesan cheese.
14. Cover the casserole dish with aluminum foil and bake in the oven for 20 min.
15. Remove the foil and bake for an additional 10-15 min. or until the cheese is melted and bubbly.
16. Remove the lasagna from the oven and let it cool slightly.
17. Garnish with fresh basil leaves and serve warm.