Spaghetti Squash Lasagna is a healthy, gluten-free, low-carb spin on a comfort food classic!
For decades, my godfather Al ran one of the most popular pizzerias in Milwaukee, Mama Mia’s. He passed away a couple of years ago, and now his son runs it. I’m happy to say that the pizza is still the best, and their garlic bread? Well, let’s just say I can promise that you’ve never tried anything like it.
But they serve another dish on their menu that’s just as delicious—lasagna. It’s a cheese lover’s delight and boasts a sauce so good you could drink it. It’s an indulgence, for sure, and a little dangerous, seeing that I live only a couple of miles from Mama Mia’s. I suppose that’s why I’m always looking for a lighter take on this traditional Italian-American fave. Yeah, I know I could never emulate my godfather’s lasagna. I wouldn’t even try—I doubt Mama Mia’s would ever serve spaghetti squash lasagna. Still, it satisfies my cravings, and it might satisfy yours, too!
Spaghetti squash, when roasted, turns into delicate noodle-ish strands that make a perfect low-carb stand-in for pasta. I must emphasize that these “noodles” don’t taste like pasta. There’s a subtle sweetness to it, one that I find works wonderfully with the marinara sauce and cheese. Speaking of cheese, this lasagna is layered with ricotta, mozzarella, and Parmesan, so there is still a richness to it. This recipe isn’t too labor-intensive either, and once baked, I think you’ll be impressed by how much it mimics real noodles in texture.
Is Spaghetti Squash Lasagna Healthy?
Yes, I’d certainly say that this spaghetti squash lasagna is much healthier than the traditional version. Unlike your typical enriched pasta, spaghetti squash is low-carb and provides a good source of vitamins A and C, as well as fiber. And for my gluten-free friends, this dish is naturally devoid of any wheat! Now, there is a lot of cheese (it’s lasagna!), but you could easily use low-fat mozzarella instead. It just won’t be as rich and creamy.
How to Cut a Spaghetti Squash (Without Losing Your Cool)
For me, cutting a spaghetti squash feels a bit like tackling a pumpkin—it’s tough on the outside, and you’ll need some patience. But don’t worry—it’s not the hardest technique in the world. As long as you own a sharp chef’s knife (preferably eight inches in length), you should be good.
First, stand the squash on a flat surface, holding it steady. Then, carefully slice down the middle from top to bottom. You’ll want to apply just a smidgen of pressure as you rock the knife back and forth. At this point, I usually need to wiggle the knife a little to get through, and that’s okay! But don’t rush—just let the knife do the work. Once you’ve sliced the squash open, the hard part’s over. All you need to do is scrape out the seeds and any stringy bits from the middle—a spoon usually works. However, I like using those serrated scoops included with pumpkin carving kits. Maybe it’s because I have kids, but I have way too many of these kits lying around. Anyway, now you’re ready to roast the squash!
How to Make Ahead and store
- You’ll love this lasagna for many reasons, including the fact that it makes fabulous leftovers!
- To store it: Place the lasagna in an airtight container. It will last in the fridge for up to 5 days.
- To reheat it: Pop it in the oven at 350°F until it heats up, or heat it up in the microwave until hot.
- To freeze: I don’t recommend freezing this lasagna, as it gets mushy when reheated.
Serving Suggestions
When making something like spaghetti squash lasagna, I like to pretend I’m dining out somewhere like Mama Mia’s. I use the classic red-checkered tablecloth, open a bottle of Chianti, make some Garlic Toast, and light a couple of candles. I’ll also serve a traditional Caesar Salad and maybe Parmesan Brussels Sprouts for good measure. Also, you can never go wrong with offering a choice of classic proteins like Baked Chicken Parmesan and these easy-to-make Instant-Pot Meatballs.
Ingredients
- 2 cups marinara sauce
- 1 large spaghetti squash roasted (about 3 pounds)
- 1 15-ounce container of low-fat ricotta cheese
- 8 ounces mozzarella cheese (2 cups, lightly-packed)
- fresh basil leaves
- 1 teaspoon salt divided
- 2 tablespoons Parmesan cheese finely grated
Instructions
- Preheat your oven to 400°F.
- Spread half the sauce in a 8×11-inch baking pan.
- Scrape the spaghetti squash out of the shell to make strands. Layer half over the sauce.
- Then, gently spread half the ricotta over the squash, followed by 1/2 tsp of salt, half the mozzarella cheese, and some fresh basil leaves.
- Repeat the layers and then sprinkle with the Parmesan.
- Cover and bake until bubbly, about 30 minutes. Then, turn your broil to high and cook until browned, about 2-4 minutes. Let cool for 5 minutes and serve!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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