spaghetti squash lasagna casserole

Spaghetti squash is a large, round squash that forms spaghetti-like strands when it is cooked. Spaghetti squash has a mild taste and a crisp yet tender texture. It is low in calories and carbohydrates, and makes a delicious alternative for traditional pasta-based dishes.

Adapted from “Uproot from Oren”

Cooking time:30 minutes

Recipe serves: 6 servings


  • 1 medium spaghetti squash, halved and seeded
  • 1½ cups part-skim ricotta cheese
  • 1 egg
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • ¼ teaspoon garlic powder
  • 1½ cups marinara sauce
  • 4 cups baby spinach leaves
  • ½ cup part-skim mozzarella cheese
  • 4 cups grape tomatoes, chopped
  • Red pepper flakes, to taste


  1. Preheat oven to 350°F. Spray a baking sheet with nonstick cooking spray. Bake spaghetti squash cut-side down for 40 minutes. Once the squash has finished baking, scrape out the flesh into spaghetti-like strands with a fork.
  2. In a large bowl, combine the ricotta cheese, egg, basil, oregano, and garlic powder. Mix well.
  3. Spray an 8×8” or 9×9” baking pan with nonstick cooking spray. Spread ½ cup marinara sauce evenly along the bottom of the pan.
  4. In the following order, layer 2 cups cooked squash, ¾ cup ricotta mixture, 2 cups spinach, ½ cup marinara sauce, and ¼ cup mozzarella cheese. Repeat once.
  5. Spread the tomatoes evenly over the top of the casserole, and dust with red pepper flakes.
  6. Bake uncovered for 30 minutes, or until bubbling.

Editor's Note: This recipe was originally published on , and was last reviewed on .

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