Spaghetti Squash Lasagna is a super easy to make, cheesy and flavorful pasta dish that will be your favorite recipe for any meal this Fall or Winter. Come celebrate World Pasta Day with me and other fellow food bloggers by preparing this low-carb pasta lasagna for lunch or dinner!
And don't forget this delicious lasagna can also be served for your upcoming tailgating events, football party or game nights or potluck or Easter, Thanksgiving, and Christmas holiday dinner or brunch parties!
It's been pretty cold over last 2 days and all I needed was a cozy and comforting dish to warm me up. I usually resort to a bowl of soup or bowl of ramen or pasta. However, I wanted to eat something cheesy, and wanted the dish to be healthy at the same time. It is usually a tough challenge to achieve such balance, but this where the star of this dish, Spaghetti Squash, comes to the rescue.
Is spaghetti squash healthy? Is spaghetti squash a good carb?
Spaghetti squash, a fall and winter vegetable is rich in fiber, antioxidants and other nutrients, and its texture, low calorie, low carb and low fat properties makes it perfect for its use in salads and as a pasta dish. It is one of the best aletrnative to spaghetti noodles.
These squashes are available in plenty during this time of the year at our local Farmer's market - and I usually keep 1-2 of them in stock in my pantry.
How to make spaghetti squash pasta?
Instead of preparing a simple spaghetti squash pasta, I decided to take it to the next level of cheesiness. I decided to make lasagna - trust me they are super easy to put together. Including baking time it take less than 45 minutes from kitchen to dinner table. I have used three types of cheeses - namely ricotta, parmesan, and mozzarella, but feel free to mix and match based on what you have on hand. I have used a small (1 lb) spaghetti squash for this recipe as only two of us were home that night.
This recipe yielded more than enough lasagna for two, that we had some left overs for the next day as well. If you prefer to skip on the cheese, you can in fact follow the steps below (or this recipe) to prepare a delicious spaghetti squash pasta - skip the baking process altogether, just drizzle some extra virgin olive oil and garnish with shavings of parmesan cheese just before serving. Pasta dish would indeed be ready in less than 20 mins.
Spaghetti squash casseroles or Spaghetti squash bowls
I have baked and served individual portions of this lasagna in two ramekins and second helpings in a mini casserole. You can definitely bake this in a glass casserole instead. Another approach would be to bake it right inside the spaghetti squash bowl. For this extract only 80 to 90 percent of the spaghetti squash after it is microwaved, so that the bowl has some strength. Mix the extracted spaghetti squash in pasta sauce, transfer it back to the bowl, add cheese and bake as directed in the steps below. You will have fewer dishes to clean up after dinner 🙂
Do give this simple yet delicious recipe a try and let me know how it turned out. Hope you all will have a delicious World Pasta Day!
While you are here don't forget to check out my favorite squash recipes this fall and winter
Detailed recipe for Spaghetti Squash Lasagna Pasta or Lasagne Pasta with Squash
SPAGHETTI SQUASH LASAGNA PASTA | LASAGNE PASTA WITH SPAGHETTI SQUASH
Ingredients
- 1 Small spaghetti squash, approx 1 lb
- 1 tablespoon Olive oil
- 1 Onion, thinly sliced
- 3 Garlic cloves chopped, finely
- 1 Serrano or Jalapeno or Green chile, finely chopped
- 4 oz Mushroom chopped
- 1 Potato, boiled and mashed
- 1 ½ cup Pasta sauce of your choice
- ½ cup Green peas (fresh or frozen)
- Salt, to taste
- Black pepper powder, to taste
- ½ teaspoon Cayenne powder or red chile powder, vary to taste
- 1 teaspoon Dried basil leaves
- ¼ teaspoon Dried oregano
- 4 tablespoon Ricotta cheese
- 2 tablespoon Parmesan cheese, grated
- 4 oz Mozzarella cheese sliced (100 g)
Instructions
Step I
- Take whole spaghetti squash and make two small slits all the way to the center using knife about an inch below the top.
- The slits help steam to escape from within the squash as they are cooked. Microwave the squash for 5 minutes.
- After cooking squash in the microwave, let it cool for about 10 minutes.
- Then, cut it into half length-wise and remove the seeds. Using a spoon or a fork extract spaghetti squash, leaving off only the skin. Keep this aside.
Step II
- In a non-stick pan on medium high heat, add olive oil. Once the oil is slightly warm, add onions, garlic cloves and saute till onion turns translucent.
- To this add serrano, mushroom and mashed potaoes. Saute it for 5 minutes
- Then add pasta sauce, green peas and cook till it comes to a simmer. Season the sauce with salt, black pepper powder, and cayenne powder, dried basil leaves and oregano as per your taste.
- Add the extracted spaghetti squash and mix well. At this stage you can serve it as spaghetti squash pasta. But we will take it a step further.
Step III
- Preheat the oven to 425 degree F.
- Transfer the spaghetti squash pasta to an oven-proof baking dish, filling it 70-80 percent through.
- Now add dollops of ricotta cheese, parmesan and top it with sliced mozzarella.
- Bake this in a pre-heated oven for 20 minutes or until the cheese is bubbling and golden on top. Remove and let it cool for about 10 minutes before serving.
- Spaghetti Squash Lasagna is now ready. Enjoy this wonderful dish with your family! Bon appétit.
Notes
- I have used three types of cheeses – ricotta, parmesan, and mozzarella, but feel free to mix and match based on what you have on hand.
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Preparation time : 45 minutes
Serves : 4
Ingredients for Spaghetti Squash Lasagna Pasta
Small spaghetti Squash - 1
Olive oil - 1 tbsp
Onion thinly sliced - 1
Garlic cloves chopped - 3
Serrano pepper / Green chile finely chopped - 1
Mushroom chopped - 4 oz
Boiled and mashed potato - 1
Pasta sauce - 1 ½ cup
Green peas (fresh / frozen) - ½ cup
Salt - to taste
Black pepper powder - to taste
Chile powder / Cayenne pepper powder - ½ tsp
Dried basil leaves - 1 tsp
Dried Oregano - ¼ tsp
Riccota cheese - 4 tbsp
Parmesan grated - 2 tbsp
Mozzarella cheese sliced - 4 oz / 100g
Steps to prepare Spaghetti Squash Lasagna Pasta
Step I
- Take whole spaghetti squash and make two small slits all the way to the center using knife about an inch below the top.
- The slits help steam to escape from within the squash as they are cooked. Microwave the squash for 5 minutes.
- After cooking squash in the microwave, let it cool for about 10 minutes.
- Then, cut it into half length-wise and remove the seeds. Using a spoon or a fork extract spaghetti squash, leaving off only the skin. Keep this aside.
Step II
- In a non-stick pan on medium high heat, add olive oil. Once the oil is slightly warm, add onions, garlic cloves and saute till onion turns translucent.
- To this add serrano, mushroom and mashed potaoes. Saute it for 5 minutes
- Then add pasta sauce, green peas and cook till it comes to a simmer. Season the sauce with salt, black pepper powder, and cayenne powder, dried basil leaves and oregano as per your taste.
- Add the extracted spaghetti squash and mix well. At this stage you can serve it as spaghetti squash pasta. But we will take it a step further.
Step III
- Preheat the oven to 425 degree F.
- Transfer the spaghetti squash pasta to an oven-proof baking dish, filling it 70-80 percent through.
- Now add dollops of ricotta cheese, parmesan and top it with sliced mozzarella.
- Bake this in a pre-heated oven for 20 minutes or until the cheese is bubbling and golden on top. Remove and let it cool for about 10 minutes before serving.
- Spaghetti Squash Lasagna is now ready. Enjoy this wonderful dish with your family! Bon appétit.
Janet Bush
I'm new to this blog so please bear with me. This recipe looks absolutely awesome. Is there a trick to printing out the instructions/recipe? Couldn't find a print option (probably right in front of my nose).
Kushi
Hi Janet, Thank you for your comment. Unfortunately, I do not yet have the feature of printing the recipe on my blog. I will try and add that feature soon!
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This recipe looks amazing. I love the addition of potato and peas in this. Pinning this one to try later..Yum 🙂
Kushi
Thank you Stephanie 🙂