Spaghetti Squash lasagna

I love spaghetti squash.
I love that it’s tasty. 
I love that I can order it as a side dish at Ruby Tuesday. 
I love that it looks like and acts like pasta.
I love that I can turn it into a million different recipes.
I love spaghetti squash.

Tonight I made lasagna with a sweet little spaghetti squash I picked up last weekend at the farmer’s market. 

It. Turned. Out. Scrumptious. Here’s what I did!


Spaghetti Squash Lasagna
Serves 4
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Cook Time
25 min
Cook Time
25 min
  1. 1 spaghetti squash
  2. 1 jar of your favorite red sauce
  3. 1lb ground beef
  4. 2 cups fresh spinach
  5. 2 eggs
  6. 1/2 cup whole milk ricotta cheese
  7. 1/2 cup full fat cream cheese
  8. 1/2 cup grated mozzarella cheese
  9. 1/2 cup grated Parmesan cheese
  10. 2 cloves minced garlic
  11. 1 tbsp. each dried basil, parsley, oregano
  12. 1 tsp. red pepper flakes
  13. sea salt and black pepper
  14. 4 tbsp. olive oil
  1. Preheat oven to 375.
  1. Using a sharp knife, carefully cut the spaghetti squash in half length-wise. Remove seeds (like you would a pumpkin), drizzle with olive oil, and sprinkle a pinch of salt and pepper. Place face-down on a baking sheet and roast for 40 minutes. Let cool, then shred the squash with a fork into a bowl. Set aside.
  2. While the squash is baking, begin browning the beef in a tbsp. of olive oil over medium high heat. When almost cooked, add sauce, seasonings, fresh spinach, a tsp. of salt and a tsp. of pepper. Reduce heat and let it simmer.
  3. While the beef is cooking, combine ricotta, cream cheese, eggs, half of the grated mozzarella cheese, half of the Parmesan cheese, a tsp. of salt and a tsp. of pepper in a bowl. Stir until well combined. Set aside.
  1. Combine the squash and the cheese mixture then layer 1/2 of the mixture onto an 8 x 8 (or 9 x 9) greased pan. Press down to flatten, then add a layer of the meat sauce mixture on top. Spread the sauce to cover the squash layer, then repeat. Finish with the remaining grated mozzarella and Parmesan and then cover with foil.
  2. Bake at 375 for 25 minutes, then uncover and bake for an additional 5 minutes. Let it cool and set for 15 minutes before serving.

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