Spaghetti Squash Lasagna

I have a delicious and easy dinner for you guys today, as promised on Wednesday, – but before I get started, it’s June 1st, so I have to wish my big sister Katherine a happy birthday!

Our family is strange – her birthday is June 1st, mine is July 1st and my parents were married (before they had kids, mind you) on August 1st. Funny how that all worked out…! (No, none of our births were scheduled either!)

This is Katherine’s last birthday before she has a little one running around (she’s due in late July) so make the most of it Katherine!

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Today’s recipe is a gluten-free dish that is low in calories but high on the taste factor. It has all of the requirements I demand of a good, cheesy lasagna: rich tomato sauce with gooey cheese and lots of flavour.

The trick is making your own sauce and using a blend of part-skim cheeses to provide that flavour. This sauce recipe is quick and easy, so don’t worry about time, and because we’re using spaghetti squash instead of pasta, the calories are low, the nutrition is high and it’s suitable for gluten-free diets!

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Plus, if you serve this lasagna with a side salad (which, obviously, I’ve been doing this month), you’re getting about 5 veggie servings in one meal, or something crazy like that.

Us food bloggers love veggies, right??

Copyright to The Guiltless Life

Spaghetti Squash Lasagna

INGREDIENTS (serves 4):

4 cups spaghetti squash flesh (for tips and directions on cooking spaghetti squash, click here)
1 cup part-skim ricotta cheese
1 cup part-skim mozzarella cheese
2-3 tbsp fresh parsley, chopped

For sauce:

1/2 small onion, diced
1 tsp oil
1 tsp minced garlic
1 tsp dried oregano
2 bay leaves
1/4 tsp nutmeg
1 tbsp balsamic vinegar (optional)
1 tbsp tomato paste
1 can crushed tomatoes (1 1/2 cups) – I use Hunt’s, as they are rich smooth. If you can’t get Hunt’s, I recommend using tomato sauce instead.

DIRECTIONS:

1. Heat oil in a large frying pan and saute onion until cooked. Add garlic, vinegar and tomato paste, stir well. Add herbs, nutmeg and crushed tomatoes/tomato sauce and simmer for 5-10 mins.

2. Preheat oven to 350 F. Spray a lasagna pan with cooking oil. Squeeze spaghetti squash flesh to get rid of as much liquid as possible (in the above photo you can see how it looks if you don’t – I was lazy, and don’t mind the water, so for these photos I didn’t squeeze my squash and the result is quite wet. If you’re serving this to guests, I recommend squeezing the squash beforehand!). Press all squash into the bottom of the lasagna pan.

3. Remove bay leaves from sauce and add sauce on top of the spaghetti squash layer.

4. Mix ricotta cheese with 1/3 cup mozzarella cheese and spread on top of the sauce layer. Top with remaining mozzarella. Sprinkle parsley over top.

4. Bake for 30 minutes or so and then broil a few minutes until golden brown and bubbling. Serve with salad and enjoy!

Nutritional information per slice if serves 4:

Nutritional information courtesy of caloriecount.about.com

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Comments

  1. wow when I saw the post title I imagined it would be a big mess (as most spaghetti squash recipes tend to be), but that looks fantastic!! I’ll have to try it out, I like how it keeps everything together more neatly!

  2. This looks delicious! I love spaghetti squash and have made something very similar to this once before! I think I need to put this on the menu for next week!

  3. My family is the same way! My brother is May 3rd and I’m June 3rd and my parents Anniversary is June 2nd (I was the best anniversary gift EVER!)

  4. OOOH. That does look pretty delicious. I think I’m hungry….

  5. oh wow that sounds SO good – love me some spaghetti squash 🙂

  6. Sam @ Fit for my Fork says:

    As soon as I can get my hands on a spaghetti squash I’ll be making this for sure. It looks so delicious and cheesy!

  7. Yum!!! I’m totally gonna make this this weekend!

  8. Great recipe sweetheart! I have to say, I made something similar to this this year while going to university – very similar! But, it looked so gross that I didn’t post it on my blog haha! Congrats on making a beautiful meal 🙂 I will try this out this summer for sure! My Dad absolutely loves spaghetti squash! So do I 😉

    • Haha some of the secret is definitely squeezing the squash so it isn’t all soggy. I didn’t do that so much in the photographed one but I did it the second time and it makes a big difference! Thanks so much xx

  9. that looks amazing & you make me want to run out and buy a squash..now! 🙂

  10. This looks amazing! Made spaghetti squash with sauce last week so I need to try this lasagna option!

  11. wow that looks so delicious! i love spaghetti squash! can’t wait to try this!

  12. Oh my gosh, this looks like heaven in a baking dish. I cannot WAIT to try this out!

  13. I love lasagna and have always wanted to make my own! This is a brilliant recipe! It will probably work with soy cheese right? (My mom is lactose intolerant and when i eventually go vegan..). Thanks for sharing Anna :-)!

    • I don’t see why not! And if you do make it vegan let me know how it goes and I’ll update the post – with credit to you, of course! I would recommend using Daiya or something similar on top and maybe soft tofu in place of the ricotta?

  14. I must try this! It looks delicious!

  15. SOO saving this recipe. It looks phenom!! 🙂

    • Thanks girl, it’s one of my favourite ‘light’ dinners. I hate eating like a rabbit, so on days after I’ve overindulged (think, day after Thanksgiving etc!) it’s a great dinner that makes you feel like you’re still having something cheesy and delicious but it’s much lighter on your stomach when it’s recovering from food overload!

      • That’s perfect. I’ve actually been looking for more “grown up” recipes. I’m a student and I’ve been living on my own for 3 years now but I usually opted for snacks instead of real meals. I recently noticed that I need to include more real dinners into my life. I just need it, haha. So this is perfect. For some odd reason though, there is no squash at my grocery store. Hopefully they will have some by my parents’ house. Thanks for the recipe again 🙂

      • No worries! I hope this helps with the grown-up meal making, I know what you mean 100%! It’s taken a few years for me to get to the point of making my own dinners, and sometimes I still rely on Amy’s frozen dinners :).

        Btw, sometimes the squash is hidden away in the strangest of places in the supermarket, so do make sure you ask – sometimes I’ve looked extensively and figured they don’t have it, then asked and been led to some weird shelf where they all are!

      • Ohh wow okay thanks for that, I’ll ask next time I’m there. Yeah, I was finding it really strange that there is NO squash at a huge grocery store, like how can people not get any types of squash, ever? I’ll let you know when I make this 🙂

      • Awesome! 🙂

  16. I just made this, but I replaced the parsley with lots of spinach (for some green) and added some lean angus beef, and OMG. This is so gooooood! I’ve never experimented with spaghetti squash before, and I have to say that I am really impressed. It’s absolutely perfect in this recipe. This will definitely become a regular dish in my household.

  17. What size pan did you use?

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