I imagine we all have women in our sphere who evoke the phrase “I Don’t Know How She Does It” after the best selling novel by the same name. That’s what comes to mind for me, at least, when I think of one particular friend who volunteers for more than her fair share, has a special needs child in her care, and always has a smile on her face. And it’s what I thought when I learned that the cook behind this Spaghetti Squash Lasagna, Sonali Ruder, is not just a mother and food blogger, but an emergency room physician, who, by the way, just published a cookbook.
Vegetarian Spaghetti Squash Lasagna
It makes sense to me that Sonali created a recipe like this. It’s exactly what a busy parent needs, especially this time of year when life gets even busier. This Spaghetti Squash Lasagna is everything: Freezer-friendly, can be made ahead, perfectly portable, ideal for a potluck or a crowd, and makes enough for leftovers. It’s also plainly delicious. I think the only thing this recipe doesn’t do is clean up after itself (how inconsiderate).
The recipe comes from Sonali’s new Natural Pregnancy Cookbook (Hatherleigh Press, 2015), which features over 125 recipes and a bundle of smart and practical information about eating during pregnancy. Like the recipes on her blog, the ones in her book are wholesome and inspiring. And while the book is written for the nine months of pregnancy, the recipes are just as suitable for life before and after the baby is born.
A Nutritious Lasagna
As for this spaghetti squash lasagna, to my mind, it’s offers a lot that traditional lasagna doesn’t. I found it easier to make, it’s not heavy in the way that lasagna so often is, and it delivers of boatload of nutrition. One serving provides:
- Nearly half your daily needs for calcium
- 16 grams of protein
- 4 grams of fiber
- A decent dose of iron
- All at just 244 calories
It’s good stuff, and whether you’re pregnant or not, it may be what’s called for on those “I don’t know how she does it” sort of days. We all have them.
How to Make this Lasagna Even Easier
If you want to make things go a little more quickly when making this recipe, here are a few handy shortcuts:
- Use bottled marinara sauce. I’m partial to the brand Rao’s and typically use about 1 1/2 of their 24-ounce jars in place of the from-scratch sauce in the recipe.
- Swap in frozen, chopped, and defrosted spinach instead of starting with fresh. Be sure to squeeze the excess liquid from the defrosted spinach.
- Cook the spaghetti squash in the microwave using this method.
- Use pre-shredded Mozzarella cheese
How to Freeze this Lasagna
This is definitely a dish that holds up well in the freezer. Be sure to cool it completely. Then wrap it in several layers of plastic wrap, pressing any air out, if possible. It will keep for up the three months. To reheat, put it straight from the freezer (minus the plastic, of course) into a 375 degree oven until warmed through and the cheese is bubbling.
If you like Spaghetti Squash Lasagna, check out:
How to Microwave Spaghetti Squash
Roasted Delicata Squash with Maple Syrup and Thyme
12 Healthy Winter Squash Recipes
12 Tasty Spaghetti Squash Recipes
Spaghetti Squash Lasagna
Ingredients
- 1 large spaghetti squash, about 3 ½ pounds (See Notes)
- 3 teaspoons olive oil, divided
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped
- 1 can (28 ounces) crushed tomatoes
- 2 teaspoons dried Italian seasoning
- ¼ teaspoon red pepper flakes
- 1½ teaspoons salt, divided
- ½ teaspoon pepper, divided
- 1 container (15 ounces) part skim ricotta cheese
- 1 large egg
- 5 ounces baby spinach, steamed and chopped (can use frozen spinach)
- 1 1/2 cups shredded part-skim Mozzarella cheese
- 1/3 cup grated Parmigiano-Reggiano cheese
- Chopped parsley for garnish (optional)
Instructions
-
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.
Recipe Notes
To cut down on cooking time, you can also cook the squash in the microwave. You can find instructions by following this link: http://www.momskitchenhandbook.com/uncategorized/how-to-cook-spaghetti-squash-in-the-microwave/ Recipe and photo reprinted with permission from the Natural Preganancy Cookbook by Sonali Ruder.
Comments
11.17.2015 at4:19 PM #
Sonali- The Foodie Physician
Haha, I wouldn’t be able to do it all without the help and support of my wonderful husband (and a lot of caffeine)! Thanks so much for the wonderful review, Katie! I’m so happy that you enjoyed the book and think that it would be a useful resource for expectant moms. So glad you liked the spaghetti squash dish too- it’s one of my favorite make-ahead meals!
11.17.2015 at4:19 PM #
Katie Morford
I appreciate you sharing the recipe with my readers!
11.17.2015 at4:19 PM #
Mary Loebig Giles
I made this for my family of skeptics. The 12-year old raved and my husband and I went back for seconds. Delicious and guilt-free!
11.23.2015 at6:29 AM #
Heidi Roth
Just made this for dinner last night and my family loved it. Even my 11 yo son who “hates squash” asked for seconds – which makes it a winner in my book!
11.23.2015 at6:29 AM #
Katie Morford
Success! I’m so glad. That was my experience too.
12.02.2015 at9:54 AM #
Karen
Hi. Sounds awesome. Then, this is just one layer? Baked spaghetti??
12.02.2015 at9:54 AM #
Katie Morford
Yes….the flavors rather than the technique are more in keeping with the idea of lasagne.
01.06.2017 at6:44 AM #
Marie
Yum! What would you serve this with?
01.06.2017 at6:44 AM #
Katie Morford
I served it last night with a big salad and a loaf of crusty bread.
01.26.2017 at6:19 AM #
Julie Leishman
Is there anyway to make this for an 8×8 pan or in a 2qt. Casserole? The rest of my family I know will not eat this and I have decided for health reasons I have to eat more healthy.
01.26.2017 at6:19 AM #
Katie Morford
Hi Julie,
You could scale the recipe back by 1/3 and it should work for an 8×8-inch pan. I will tell you, though, that even the non-spaghetti squash lovers in my house happily eat this, so you never know 🙂
02.01.2017 at12:12 PM #
Mich
this is just delicious! I will make again and again!
Just a tip I had found on another blog that actually works. Slice the squash cross wise and not length wise, and then roast ( I actually cut into 4 pieces) The strands actually grow crosswise, so when you separate from the rind, they are long like spaghetti and not short strands!
02.01.2017 at12:12 PM #
Katie Morford
Thank you! Appreciate those tips…and this is a good one.
05.02.2017 at11:36 PM #
Bernice
Spaghetti Squash Lasagna is taste of heaven! I tried it before and it was great. My kids loved it. Thanks for sharing!
05.02.2017 at11:36 PM #
Katie Morford
It’s a favorite in our house too. Thanks for the comment. I really appreciate it.
06.07.2017 at9:31 AM #
Sandy
Do you think this would freeze well?
06.07.2017 at9:31 AM #
Katie Morford
I haven’t tried it, but it is the type of dish that tends to do well in the freezer. Let me know how it goes if you do it!
06.07.2017 at9:31 AM #
laura
This dish is fantastic! Just as good after being frozen. I reheated it in the microwave and it was still a hit.
09.02.2017 at7:56 AM #
Michelle Emerson
OH MY GOODNESS!! ABSOLUTELY SCRUMPTIOUS! Thank you for sharing. My husband and kids love it too!
09.27.2017 at11:09 AM #
Vicki
The printed version is missing the ingredient – 6 oz. shredded mozzarella.
The mozzarella is noted in the instructions but is not in the ingredient list.
09.27.2017 at11:09 AM #
Katie Morford
Thank you! Appreciate that. Just added it back in.
09.27.2017 at2:03 PM #
Susan
Healthy, delicious and easy! How perfect! I don’t make my own sauce (sorry!), so my way will be even easier. This looks so good! It is on the menu for sometime very soon!
09.27.2017 at2:03 PM #
Katie Morford
No apologies needed for store-bought sauce!
09.29.2017 at7:17 AM #
Laura
I’m going back to university this fall, so I want to make meals that furnish lots of leftovers. This looks like a winner! I’ve cooked dishes with spaghetti squash many times in the past, and it works just fine to cook the squash the day before and refrigerate to use to assemble your dish the next day. I’m also wondering (since time is really not going to be on my side in the coming months) how much marinara from a jar could be used instead of making the sauce in the recipe. I’m sure the recipe sauce would be nicer than what comes from a jar, but making the sauce does tack about 30 minutes on to the prep time.
09.29.2017 at7:17 AM #
Katie Morford
This will still be plenty delicious with a jar sauce. I would think that a large jar, maybe about 24 ounces, would work. The sauce recipe calls for 28 ounces of tomatoes. You figure that will cook down a bit. I’m going to have to test this out myself at some point because I’ve had a few comments about using jar sauce. Good luck with university!
11.02.2017 at8:52 PM #
Beth Matlin
Hello, is there any way to make this without tomato? Daughter highly allergic. Thank you,
Beth Matlin
11.02.2017 at8:52 PM #
Katie Morford
Hi Beth,
That’s tricky. One thought is to make a bechamel sauce, which is often used for lasagna. You could maybe even add a little basil pesto to punch up the flavor. I’m sure a google search for bechamel will turn up loads of recipes. Best of luck to you.
11.04.2017 at1:48 PM #
Stacy
This was a hit with our whole family – including my 9-year-old twins and 12-year-old who claims to hate veggies! So excited to have a healthy new recipe that everyone will eat!
11.04.2017 at2:46 PM #
Katie Morford
So good to hear. I have to say I haven’t made this yet this fall, and your comment is the nudge I need. I love this recipe too.
01.07.2018 at4:05 PM #
May
Sounds great. …have you tried freezing it?
02.01.2018 at3:07 PM #
Sabrina
Oops! This came out very watery and I couldn’t figure out why. When I went back to re-read the recipe and you said, “Squeeze all of the liquid from the spaghetti squash and add it to the bowl (the squash releases a lot of water as it cooks so make sure to squeeze it well),” I assumed the “it” you referenced to add to the bowl was the water. I now realize it was the dry squash. I may be the only dolt to make that blunder, but you may want to clarify just in case.
Also, I didn’t pay attention enough to realize I wasn’t putting all of the mozzarella into the ricotta mix before it was too late. You may want to indicate it’s divided somehow in the list of ingredients.
Nonetheless, it was delicious! A keeper!!!! Thanks.
02.01.2018 at3:07 PM #
Katie Morford
Thanks for the feedback! I added a few more details in the recipe that might help. Glad it turned out well regardless!
03.12.2018 at9:00 AM #
Norma
I haven’t made this yet and wonder if you have
ever done this with ground beef, sausage, or turkey?
03.12.2018 at9:00 AM #
Katie Morford
I haven’t but I think any of those would be a delicious addition. I like to do a combo of ground turkey with a spicy Italian sausage when I make sauce.
03.31.2018 at2:07 PM #
Pauline
Hi just wondering if I can make this the day before and serve the next day
03.31.2018 at2:07 PM #
Katie Morford
Yes, it reheats well the next day!
03.31.2018 at3:52 PM #
Katie Morford
Yes, it reheats well the next day.
05.14.2018 at12:27 PM #
blight
Delicious recipe.
any chance your could break down the nutrition information?
thanks again
05.14.2018 at12:27 PM #
Katie Morford
I don’t routinely do nutrient analysis. I do know it comes out to about 250 calories a serving. If you want more data than that, you can run a pretty simple analysis on myfitnesspal.com. Glad you like the recipe. It’s a keeper 🙂
09.10.2018 at4:21 PM #
Tina Fulton
Can it be frozen?
09.10.2018 at4:21 PM #
Katie Morford
Yes. It’s always best the day it’s made, but wrapped well it can be frozen. To reheat, put it straight into the oven from the freezer.
11.12.2018 at6:50 PM #
Sharon
How many carbs and fiber grams in this recipe??
11.12.2018 at6:50 PM #
Katie Morford
Hi Sharon, I don’t have a nutrition analysis for this, but you can do it for free on My Fitness Pal if you like. It’s pretty user-friendly.
01.06.2019 at4:07 PM #
Isabel
Where does the spinach figure into the recipe?
01.06.2019 at4:07 PM #
Katie Morford
It’s in step 3 of the recipe. It gets stirred in with the ricotta 🙂
04.03.2019 at2:51 PM #
Rebecca
I added ground deer to the sauce and it was delicious. My picky family members loved it too, even my 2 years old grandson!
04.03.2019 at2:51 PM #
Katie Morford
Success! So glad you like it. Thanks for the comment.
07.07.2019 at2:43 PM #
Phoebe Kane
Awesomely delicious. I have used other recipes, but never added the squash to the cheese before. We always liked it but this was really outstanding! 🙂 Thanks so very much. It is a whole new level of enjoying!!! 🙂 🙂 🙂
07.07.2019 at2:43 PM #
Katie Morford
Terrific. We love this one in our house, too!
08.10.2019 at4:25 AM #
Debbie
It was one of the best dishes I have ever had I love the fact that it’s guilt free people at work loved it to making it again this will be a main item on my meal list
08.10.2019 at4:25 AM #
Katie Morford
That’s quite an endorsement, Debbie. I’m so glad it was a hit. Thanks for the comment!
04.17.2020 at2:49 PM #
Carolyn Roth
I have made this and it is delicious! Today I made it but plan to eat it tomorrow. Is it okay to make ahead of time.
04.17.2020 at2:49 PM #
Katie Morford
YES. I think it makes an excellent leftover.
04.28.2020 at5:48 PM #
James
No more traditional lasagna for our household – this is our new gold standard!! It was a universal crowd-pleaser and a hit among the toddler crowd. I made the squash ahead of time and made one weeknight swap out with prepared Marinara, which I simmered down for 15 minutes. I’m adding this to my list of favorites to make again and again!
07.03.2020 at4:12 PM #
Barb
Excellent. The best non meat lasagna I’ve made. Even my “meat and potatoes” husband loved it. Has enough protein from the cheese. The sauce is wonderful. Wouldn’t think of using store bought. 5 stars for sure. Great to have with a side salad. This recipe is definitely a keeper.
07.03.2020 at4:12 PM #
Katie Morford
Wow! That’s quite an endorsement. Glad it was a hit.
07.12.2020 at11:38 AM #
Gd
Made it and it’s great, bit with and without meat. I Put it in 2 casseroles and froze one- reheated well. Do you think you can freeze it prepared but not baked? And then bake later? Thanks!
07.12.2020 at11:38 AM #
Katie Morford
I imagine that would work, though I’d probably be inclined to bake and then freeze.
10.15.2020 at7:55 AM #
Eilene Barden
You can cook squash in instant pot I cut it lengthwise in half scooped out seeds used 1 cup water and done in 9 min fell right out of shell
10.15.2020 at7:55 AM #
Katie Morford
Great tip! Thanks for sharing.
10.28.2020 at4:08 AM #
Nancy
my mouth is watering, dish looking so delicious.
10.30.2020 at6:58 PM #
Sam
I am planning to make this – making my grocery list – I was wondering if anyone can tell me if after this cools – can it be frozen into individual size dishes for lunches later? Or does it lose it’s consistency after defrosted?
Thanks for our help
10.30.2020 at6:58 PM #
Katie Morford
I’ve had good luck freezing it. I put it straight from freezer to oven to reheat.
11.14.2020 at4:32 PM #
Dawn
This was shockingly good! I did add some Italian sausage to my sauce and I threw a few random pieces of pepperoni on top because it needed used up, but otherwise everything was the same. It was delicious and I’ll be making it again! Thank you!
11.14.2020 at4:32 PM #
Katie Morford
Terrific. Your additions sound delicious. Thanks for the comment.
11.30.2020 at7:02 PM #
Marie Clucas
Made this tonite and it was a big hit with my husband. I also made hot Italian Sausage with it. Will definitely make it again. Thanks for sharing.
11.30.2020 at7:02 PM #
Katie Morford
Wonderful! I’m so glad it was a success.
01.24.2021 at6:31 AM #
JUDI M LOWELL-RILEY
How many ounces or cups of cooked spaghetti squash does this recipe take. My squash was large and I forgot to weigh it before cooking.
01.24.2021 at6:31 AM #
Katie Morford
It doesn’t specify weight. It just calls for a large squash, so you should be a-okay.
01.27.2021 at4:26 PM #
Sueski
I cooked ground turkey (~1/3 lb.), chopped zucchini (1/2 cup), and chopped red peppers (1/2 cup) with the sauce because I had them available. After mixing the squash and cheese and spinach, I put the mixture in a colander over a bowl to drain further liquid before assembling. I had squeezed the squash and spinach, but could see liquid pooling in the bottom of the bowl so I decided to drain the mixture more before assembling the “lasagna.” It was delicious all the same.
01.27.2021 at4:26 PM #
Katie Morford
Great idea to add the extra veggies! This recipe lends itself to all kinds of tinkering. Glad you liked it.
02.25.2021 at6:04 AM #
Cris
We enjoyed this very much. I added some ground turkey to the top and then put the cheese on top, as requested by my family.
02.25.2021 at6:04 AM #
Katie Morford
That sounds like a delicious addition that I may have to try next time!
02.25.2021 at12:24 PM #
Julie
Does this freeze well or okay enough?
02.25.2021 at12:24 PM #
Katie Morford
Yes! Let it cool completely, then wrap well.
02.25.2021 at3:24 PM #
Karen
I made this for dinner last night and we loved it! I added ground turkey and it was great. Thanks for the tips on squeezing the squash. It worked out great!!
02.27.2021 at2:52 PM #
Sharon K Vaughn
This is the best spagetti squash recipe ever. We are cutting carbs and trying out new recipes, this is absolutely a keeper.
02.27.2021 at2:52 PM #
Katie Morford
Yay! So glad you like it. I appreciate the feedback.
03.01.2021 at6:36 PM #
Pamela
Oh man, this was so delicious! Thanks for a recipe that will surely be a staple in this house from now on! Five stars 🌟
01.26.2022 at3:18 PM #
Beck
Is it okay if you forget to squeeze the squash? I read everything perfect and totally forgot that one step. I could cry!
01.26.2022 at3:18 PM #
Katie Morford
It will just have a bit more liquid, which you may be able to drain off a bit after it’s out of the oven. It’s easy to miss a step. I do it all the time.
08.26.2022 at5:36 PM #
Ginger
Excellent recipe! Would 100% make again – and very forgiving. I had just made tomato sauce, which contained garlic and onions so I used that.
I added garlic power to each layer as I just love the flavor. Turned out amazing. Bravo.
08.26.2022 at5:36 PM #
Katie Morford
Wonderful!
10.16.2022 at11:28 AM #
Martha Q
I’ve made this several times both without meat and with the addition of Italian chicken sausage. It is fabulous!! The homemade sauce is a basic, easy recipe that makes it even better! I spread the steamed spinach on the parchment after removing the squash and popped it back in the oven(turned off the oven) for a bit and it dried out nicely
10.16.2022 at11:28 AM #
Katie Morford
YUM! Love the idea of Italian sausage in this and your other suggestions, too. Thanks for sharing.
02.09.2023 at5:36 PM #
Andrea McAvoy
Made this today after many months of consideration. It was delicious and really has the taste of a lasagna. Loved the mouth feel of the spaghetti squash. It’s a winner. Thank you.
02.09.2023 at5:36 PM #
Katie Morford
That’s awesome. I really love this recipe, too.
09.22.2024 at5:11 PM #
Jennyw
I’m experimenting by making this with a tex-mex twist; adding green peppers, green onion, zucchini, and a few pickled jalapeños (dash of maple syrup to balance out the extra acidity), leaving out spinach, and substituting tex-mex shredded cheese. It smells pretty awesome….
09.22.2024 at5:11 PM #
Katie Morford
That sounds delicious!