BAKED SPAGHETTI SQUASH LASAGNA STYLE
This is an alternative to bland old spaghetti squash. It resembles baked Rigatoni and Lasagna. Kids also loved it! Give it a try!
Provided by Brisak
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
- Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
- Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
- Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
- Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
Nutrition Facts : Calories 279.8 calories, Carbohydrate 24.5 g, Cholesterol 26.7 mg, Fat 15.9 g, Fiber 5.8 g, Protein 14.1 g, SaturatedFat 5.9 g, Sodium 1294.5 mg, Sugar 8.9 g
SPAGHETTI SQUASH LASAGNA
Hearty and delicious vegetarian meal that everyone will love!
Provided by BJBP
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brush the inside of the squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
- Bake in the preheated oven until softened, about 45 minutes. Remove from oven. Cool until easily handled, 5 to 10 minutes. Scrape out strands of squash with a fork and transfer to a bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix half of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into the squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.
- Spread half of the squash mixture in a 9x13-inch baking dish. Ladle half of the spaghetti sauce on top. Sprinkle with half of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.
- Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 19.9 g, Cholesterol 79 mg, Fat 19.5 g, Fiber 1.5 g, Protein 25.9 g, SaturatedFat 10.8 g, Sodium 831.9 mg, Sugar 6 g
VEGETARIAN SPAGHETTI SQUASH LASAGNA BAKE
Spaghetti squash makes this meatless lasagna bake healthy and gluten free! Full of flavor and easy to put together for a main vegetarian meal or a hearty side dish.
Provided by Jennifer Fish
Categories Spaghetti Squash Recipes
Time 2h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Brush squash flesh with 2 tablespoons olive oil and season generously with salt and pepper. Place squash halves, cut-sides down, on the prepared baking sheet.
- Bake in the preheated oven until squash pierces easily with a fork, about 50 minutes. Remove from the oven and let sit for about 30 minutes.
- Reduce the oven temperature to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with nonstick spray.
- Mix ricotta cheese, 1/2 cup Parmesan cheese, and egg together in a small bowl.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add shallot and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in Italian seasoning and a little salt and pepper. Add spinach; cook until wilted, about 2 minutes.
- Take a fork and run it lengthwise in the squash flesh to create noodles. Add those noodles to the skillet, along with diced tomatoes; mix to combine. If too dry, add some tomato juice from the can. Add lemon-pepper and thyme.
- Transfer 1/2 of the tomato-squash mixture to the prepared baking dish. Top with all of the cottage cheese mixture, then layer in the remaining tomato-squash mixture. Sprinkle with remaining 1/2 cup Parmesan cheese.
- Bake in the preheated oven until cheese is melted and browned a bit, about 30 minutes. Let sit for 10 minutes to set up before serving.
Nutrition Facts : Calories 380.3 calories, Carbohydrate 26.3 g, Cholesterol 81.8 mg, Fat 23 g, Fiber 1.5 g, Protein 19.1 g, SaturatedFat 8.3 g, Sodium 626.7 mg, Sugar 3.5 g
SPAGHETTI SQUASH LASAGNA CASSEROLE (LOW CARB)
Spaghetti squash layered with ricotta and goat cheese mixture covered with tomato sauce and more cheese. Very forgiving recipe--feel free to add your own touches.
Provided by 76sarah
Categories One Dish Meal
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Prick squash all over with fork and roast in oven for an hour or until it seems soft when you press on it.
- Take it out and leave on counter until cool.
- Meanwhile, brown turkey sausage in large pot with 1 tablespoon of olive oil, breaking it up into small pieces. When brown add onion and half of garlic. Cook until onion is transparent and add tomatoes breaking them up with a spoon. Partially cover and simmer over low heat for a couple of hours, stirring occasionally. Add salt and pepper to taste.
- When squash is cool, cut it in half and scoop out seeds. Scoop out the rest of the squash and set aside in a bowl. Add rest of garlic to rest of olive oil in a big frying pan over medium heat. When the garlic becomes fragrant add spaghetti squash and sauté for a few minutes until the squash begins to brown. Add salt and pepper to taste.
- Mix together ricotta, chevre, parmesan, egg, and half of mozzarella.
- Preheat oven to 375 degrees and pour a ladleful of sauce in the bottom of a lasagna pan to coat. Add squash. Top the squash with the ricotta cheese mixture and top the whole thing off with the rest of the sauce and then the rest of the mozzarella. Bake for an hour until brown and bubbling all over. Let rest for 10 minutes or so and serve.
Nutrition Facts : Calories 396.9, Fat 27.9, SaturatedFat 12.5, Cholesterol 118, Sodium 890.3, Carbohydrate 10.4, Fiber 0.7, Sugar 3.1, Protein 26.6
ROASTED SPAGHETTI SQUASH LASAGNA BOATS
This is the perfect healthy option when you are craving the comfort of lasagna. By using spaghetti squash, you add a veggie and still get the feeling that comes with a rich pasta dish. These delicious roasted spaghetti squash boats are filled with Italian sausage, a robust tomato sauce, ricotta, Parmesan, and mozzarella cheeses.
Provided by Angela Naumann
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut squash in half lengthwise with a large kitchen knife. Scoop out seeds and membrane. Season lightly with salt and pepper. Place in a baking dish, cut-side down.
- Bake in the preheated oven until soft, about 45 minutes. Remove from the oven and let cool for about 10 minutes. Keep the oven on.
- Meanwhile, begin preparing sauce. Combine ricotta cheese, Parmesan cheese, and parsley in a medium bowl. Mix well.
- Heat oil in a large, deep skillet over medium heat. Saute onion and garlic in the hot oil until onion is soft, 3 to 4 minutes. Add sausage and cook and stir until browned, 5 to 7 minutes, breaking up meat into small pieces as it cooks. Add tomatoes, salt, and pepper. Simmer over low heat for 25 minutes; stir in basil and simmer for 5 minutes more.
- Remove flesh from the cooled squash by scraping with a fork, creating spaghetti strands. Reserve the shells. Drain the squash strands in a paper towel-lined colander to soak up excess liquid.
- Toss squash strands with the tomato sauce mixture. Spoon into the 6 squash shells. Top with 1 to 2 tablespoons of the ricotta cheese mixture and 2 tablespoons mozzarella cheese. Place in the baking dish.
- Roast in the preheated oven until heated through and cheese is melted, about 30 minutes.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 34.6 g, Cholesterol 49.9 mg, Fat 22.5 g, Fiber 1.6 g, Protein 21.3 g, SaturatedFat 8.8 g, Sodium 982 mg, Sugar 1.3 g
VEGETARIAN BUTTERNUT SQUASH LASAGNA
This was really good, although next time I will add a layer of chopped spinach. Serve with a salad and hot bread sticks.
Provided by Diana Adcock
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large sauce pan heat oil over medium heat and add the onion& garlic.
- Cool until the onion is turning LIGHT brown.
- Remove from heat and add the honey and mashed squash.
- Stir well.
- Place a small abount of sauce in the bottom of a shallow 2 quart oven safe dish.
- Place 3 noodles on the sauce and spread with half the squash mixture, half the cottage cheese and 1/3 of the tomato sauce, then half the mozzarella-repeat layers ending up with the sauce, then sprinkle the parmesan cheese on top.
- Bake in a 350 degree oven for 35-45 minutes.
- To make the sauce: Heat the oil in a medium sauce pan and saute the onion and garlic until soft.
- Add sugar, herbs and pepper along with the tomatoes and cook for 20 minutes.
LASAGNA-STYLE SPAGHETTI SQUASH
My lasagna-inspired spaghetti squash is a meatless alternative to the famed bird. It's great for vegetarians or anyone who craves something on the lighter side. -Jenny Lofthus, Goleta, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cut squash lengthwise in half; remove and discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high 16-18 minutes or until tender., When squash is cool enough to handle, use a fork to separate strands; transfer to a microwave-safe dish. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Stir in marinara sauce, cottage cheese, spinach, tomatoes, basil and Parmesan cheese., Cook, covered, on high 14-16 minutes or until heated through. If desired, sprinkle with additional Parmesan cheese and basil.
Nutrition Facts :
YELLOW SQUASH LASAGNA RECIPE BY TASTY
Here's what you need: yellow squashes, kosher salt, pepper, garlic powder, onion powder, dried oregano, olive oil, white onion, garlic, ground chicken, dried thyme, crushed tomato, ricotta cheese, grated parmesan cheese, large eggs, nonstick cooking spray, fresh mozzarella cheese
Provided by Frank Tiu
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425˚F (220˚C).
- Use a vegetable peeler to peel the yellow squash into ribbons. Add the squash to a large bowl.
- Add 1 teaspoon salt, 1 teaspoon pepper, the garlic powder, onion powder, and 1 teaspoon oregano, and toss well until the squash is coated. Set aside.
- Heat the olive oil in a large pan over medium-high heat. Add the onion and garlic and cook for 5 minutes, until fragrant.
- Add the ground chicken, the remaining teaspoon salt, remaining teaspoon pepper, remaining teaspoon oregano, and the thyme, and cook until chicken is lightly golden brown.
- Add the crushed tomatoes, stirring to break up, and cook for 15 minutes, or until the sauce has reduced. Remove from the heat and set aside.
- In a medium bowl, combine the ricotta, Parmesan, and eggs and whisk until smooth.
- Grease a 9x13-inch (22x33 cm) casserole dish with cooking spray.
- Spread about ¼ of the ground chicken and tomato mixture in the bottom of the dish. Top with about ¼ of the squash noodles and ⅓ of the cheese mixture. Repeat with the remaining ingredients, finishing with a layer of noodles
- Top with the fresh mozzarella cheese.
- Bake for 30 minutes, or until the cheese is browned and melted.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 909 calories, Carbohydrate 31 grams, Fat 55 grams, Fiber 7 grams, Protein 75 grams, Sugar 16 grams
ALL VEGGIE LASAGNA
People often tell me you can't call something "lasagna" if it doesn't have meat. Then they try my zucchini lasagna and ask for the recipe. -Kim Bender, Aurora, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a bowl, combine the cottage cheese, ricotta and parsley. Spread 1/2 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles and a third of the cheese mixture. Sprinkle with half the carrots, broccoli, mushrooms, zucchini and squash. Top with a third of the remaining sauce., Arrange half the spinach over spaghetti sauce; sprinkle with a third of the mozzarella cheese. Repeat layers of noodles, cheese mixture, vegetables, sauce, spinach and mozzarella. Top with the remaining noodles, cheese mixture, sauce and mozzarella., Cover tightly and bake 45 minutes. Uncover; bake until noodles are tender, about 15 minutes longer. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 252 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 759mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
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- Place squash cut-side down in a microwave-safe dish and add water. Microwave, uncovered, on High until the flesh is tender, 10 to 12 minutes. (Alternatively, place squash cut-side down on a large rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)
- Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring, until starting to soften, 3 to 4 minutes. Add mushrooms and cook, stirring, until the vegetables are tender and starting to brown, about 5 minutes more. Add tomatoes, Italian seasoning, 1/4 teaspoon pepper, crushed red pepper and 1/8 teaspoon salt. Cook until heated through and the flavors have blended, 1 to 2 minutes. Remove from heat and cover.
- Use a fork to scrape the squash from the shells into a large bowl. Stir in Parmesan, the remaining 1/4 teaspoon pepper and the remaining 1/8 teaspoon salt. Place the shells cut-side up on a large rimmed baking sheet. Spoon one-fourth of the squash-Parmesan mixture into each shell. Layer one-fourth of the tomato mixture on top, then sprinkle 1/4 cup mozzarella into each shell. Dollop 1/4 cup ricotta over the mozzarella. Repeat with the remaining squash mixture, tomato sauce and mozzarella.
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