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vegetarian spaghetti squash lasagna pasta for lunch and dinner, weekend and weeknight, low carb dish
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5 from 2 votes

Spaghetti Squash Lasagna Pasta | Lasagne Pasta With Spaghetti Squash

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. 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!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Lunch
Cuisine: American, Italian
Diet: Vegetarian
Servings: 4
Calories: 349kcal
Author: Kushi

Ingredients

  • 1 small Spaghetti squash , approx 1 lb
  • 1 tablespoon Olive oil
  • 1 Onion , thinly sliced
  • 3 cloves Garlic , finely chopped
  • 1 Serrano or Jalapeno or Green chile, finely chopped
  • 4 oz Mushroom , chopped
  • 1 large 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 1

  • Take whole spaghetti squash and make two small slits all the way to the center using knife about an inch below the top.
    1 small Spaghetti squash
  • 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 2

  • 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.
    1 tablespoon Olive oil, 1 Onion, 3 cloves Garlic
  • To this add serrano, mushroom and mashed potaoes. Saute it for 5 minutes
    1 Serrano, 4 oz Mushroom, 1 large Potato
  • 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.
    1 ½ cup Pasta sauce, ½ cup Green peas, Salt, Black pepper powder, ½ teaspoon Cayenne powder, 1 teaspoon Dried basil leaves, ¼ teaspoon Dried oregano
  • Add the extracted spaghetti squash (from Step 1) and mix well. At this stage you can serve it as spaghetti squash pasta. But we will take it a step further.

Step 3

  • Preheat the oven to 425 degrees 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.
    4 tablespoon Ricotta cheese, 2 tablespoon Parmesan cheese, 4 oz Mozzarella cheese
  • 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.

Nutrition

Calories: 349kcal | Carbohydrates: 48g | Protein: 15g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 740mg | Potassium: 1160mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1044IU | Vitamin C: 42mg | Calcium: 177mg | Iron: 3mg