Hearty and delicious vegetarian meal that everyone will love!

BJBP

Recipe Summary

prep:
35 mins
cook:
1 hr 15 mins
additional:
5 mins
total:
1 hr 55 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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

356 calories; protein 25.9g; carbohydrates 19.9g; fat 19.5g; cholesterol 79mg; sodium 831.9mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/01/2020
It was brilliant. Cut in half lengthwise. Cooked it FACE DOWN in about an inch of water. Steam helped cook it. Really was good. Read More
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/09/2017
Excellent lasagna option for anyone avoiding pasta for dietary reasons. I only needed one good size spaghetti squash to fill the baking dish. The recipe makes a lot and reheat well. Read More
Rating: 5 stars
10/22/2018
It is a potluck and family favorite. I use plain yogurt instead of ricotta. Both are good. Has anyone cooked this dish ahead for a couple of days? Read More
Rating: 5 stars
11/19/2017
This lasagna was so delicious! We rarely finish an entire lasagna between my husband and i but we finished this one! I did add noodles. Read More
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Rating: 4 stars
07/24/2020
Very good. I had to make a couple of changes. First, I halved the recipe because I had only one spaghetti squash. I used homemade sauce with diced tomatoes, a little ground beef and a little ground Italian sausage, etc. Also, I didn’t have ricotta cheese so I added feta cheese and plain Greek yogurt. My lasagna was soupy. I think I should have strained the squash after I shredded it. I didn’t notice any liquid pooling on the top of my sauce so I don’t think it was from the diced tomatoes. I had a lot of “spaghetti” from the squash and I’m glad I had made a lot of sauce. The flavor was great! Read More
Rating: 5 stars
08/10/2019
This turned out so good!! It’s so cheesy and tasty. I followed the recipe except that I added 1 pound of ground beef. Delicious! I will definitely make this again! Read More
Rating: 5 stars
10/18/2018
I used one whole squash and lots of sauce otherwise kept all the ingredients the same. My teenagers loved it. Read More
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Rating: 5 stars
06/01/2020
It was brilliant. Cut in half lengthwise. Cooked it FACE DOWN in about an inch of water. Steam helped cook it. Really was good. Read More
Rating: 5 stars
09/27/2019
Easy, foolproof (and as a sometimes fool I would know), delish and healthy Read More
Rating: 5 stars
01/23/2020
While making this I thought there was too much mozzarella. It was fine - delicious and keto Read More
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