When you’re craving a warm and comforting dish this winter, but still wanting something light and healthy, try Baked Spaghetti Squash Lasagna. This is a simple, easy recipe that my husband and I love to make for ourselves. I always get lots of compliments on it, though it comes with little effort (my kinda dish!). It is a great alternative to regular pasta and is a good source of protein, vitamins, minerals, and fiber.
Baked Spaghetti Squash Lasagna
This can be paired with garlic bread, salad, or just eaten alone.
- 1 spaghetti squash (halved lengthwise and seeded)
- 1 onion (chopped)
- 1 clove of garlic (peeled & chopped)
- 1/2 cup mushrooms (chopped)
- 1/2 cup red, green or yellow pepper (chopped)
- 1 large can of stewed tomatoes
- 1/4 tsp pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 3/4 – 1 cup shredded mozzarella cheese
- 3/4 – 1 cup shredded Parmesan cheese
Preheat oven to 350 degrees F. Wash spaghetti squash and spray a baking sheet with a thin layer of cooking oil. Place squash halves cut side down on the baking sheet. Bake squash 35-45 minutes, or until a knife can easily be inserted. Remove from oven to cool.
While the squash is cooking, heat 1 tbsp. olive oil over medium heat. Sauté the onion and garlic until golden brown and then add the mushrooms and peppers and cook until slightly softened. Stir in the tomatoes and spices and simmer for about 15 minutes or until your sauce has thickened.
Remove squash strands with a fork, taking the ‘spaghetti’ out of the shell and putting it into a bowl. Once your shell has been cleaned out, start to layer each shell with a layer of spaghetti sauce, a layer of spaghetti squash strands and a layer of parmesan cheese. Continue layering until shells are full and top with shredded mozzarella cheese.
Bake for 20 minutes in the preheated oven, or until cheese has melted.