Spaghetti squash lasagna: hearty, high protein meal
Spaghetti squash is a fall and winter vegetable that splits into long “noodles” after you roast it, just as the name suggests. It’s full of beneficial vitamins and minerals, and it can be used in a number of healthy dishes, including this wonderfully protein-rich lasagna.
Here’s what you’ll find in this post:
- Instructions for how to perfectly bake spaghetti squash, which you can use in many recipes.
- The recipe and instructions for making healthy, high-protein spaghetti squash lasagna.
- A free download for the Complete Guide to Healthy Pasta eBook, which includes recipes, meal inspiration, nutrition guidance, and cooking tips.
How to bake spaghetti squash
To prep your spaghetti squash, preheat the oven to 375 degrees. Slice the squash lengthwise and scoop out the seeds and membrane. Place parchment paper on a baking sheet. In a pinch, you can use aluminum foil with cooking spray, but parchment paper is preferable.
Place the squash cut side down on the baking sheet and pierce it a few times with a fork so it can vent.
Bake the squash according to whether you like firmer or softer “spaghetti.” Roasting the squash for a shorter period of time (30 – 40 minutes) gives you crisper, more “al dente” strands, while roasting it longer (60 minutes) gives you softer, juicier strands. Both taste good and are nutritious, so it’s a matter of preference.
Allow the squash to cool for at least 20 minutes, or until it’s cool enough to handle.
Use a fork to scrape the flesh out. It will easily come out in perfect noodle form!
Ways to use spaghetti squash
After baking, your spaghetti squash is ready to use in a recipe. Here are a few ideas for how to cook with it:
- Toss the noodles with olive oil and garlic, and add roasted cherry tomatoes and basil.
- Make curry noodles with ginger, honey, and garam masala.
- Toss the noodles with olive oil, roasted cherry tomatoes, massaged kale, cannellini beans, and Beyond Sausage.
- Or, you can use the recipe below for spaghetti squash lasagna!
Inspiration for spaghetti squash lasagna recipe
Here’s the story behind this recipe.
My talented and beautiful niece Savannah just had her 12th birthday. I’ve known her since she was three years old, and it’s been amazing to watch her grow into a strong young lady with impressive artistic talent and a love of daily life. She soaks up the beauty in everyday moments, seizes every opportunity for fun, and is fearless in ways I couldn’t have imagined when I was her age.
For our family’s birthday celebration, my father in law made a delicious gluten free, vegetarian lasagna. I loved it so much that I was inspired to create a spin off version of it using green lentil lasagna noodles and baked spaghetti squash.
I also found inspiration for this dish from the Beachbody Blog, which I love for its range of creative, healthy recipes.
May you enjoy this recipe as much as my family does.
How to prepare spaghetti squash lasagna
To make a delicious, high-protein lasagna, first bake spaghetti squash according to the instructions above.
Lightly coat a 4-quart baking dish with cooking spray. Spread a light coat of marinara sauce on the bottom of the baking dish. Evenly layer half the spaghetti squash in the dish and pour half the marinara sauce on top.
Spoon half the ricotta cheese on top and gently spread it evenly over the marinara sauce.
Next, lay the lasagna noodles on top. There are a number of options for gluten free lasagna noodles:
- I used Explore Cuisine Organic Green Lentil Lasagne, as it offers 11 grams of protein per serving. The flavor paired well with the squash, and also I loved the fact that you don’t have boil them before adding them to the dish, which saved time.
- If you prefer a more traditional noodle taste, Barilla has an excellent oven ready option.
For the next step, repeat the layers (spaghetti squash, marinara sauce, ricotta cheese, then lasagna noodles), but this time reserve about half a cup of marinara sauce.
Top the lasagna noodles with the remaining marinara sauce, then top evenly with parmesan cheese. Now you’re ready to bake!
Bake the lasagna for about 30 minutes.
As an optional step, garnish the finished product with fresh basil. For added flavor, you can add more basil throughout the layers of the dish.
How to adjust the cooking time for two lasagnas
If you’re cooking for a crowd, you can prepare two lasagnas and even make them the night before.
Increase the baking time by a third and switch their position on the shelves halfway through. Depending on your oven, your baking time may need to increase or decrease. Keep checking the internal temperature until it’s nice and piping hot before serving.
More healthy pasta recipes
If you’d like more recipes and inspiration like the spaghetti squash lasagna, download a FREE copy of GF Veg’s eBook the Complete Guide to Healthy Pasta. It’s packed with nutrition guidance, cooking tips, and more. Learn about 8 gluten free pastas and pasta swaps that will reduce inflammation, promote gut health, and support clean eating.
Spaghetti Squash Lasagna
- 1 spaghetti squash
- Olive oil cooking spray
- 1 jar marinara sauce 24 oz
- 3 cups part-skim ricotta cheese
- 1 cup grated parmesan cheese
- 4 oz gluten free oven ready lasagna noodles
- ¼ cup finely chopped fresh basil
- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper (or aluminum foil sprayed with cooking spray).
- Cut spaghetti squash in half lengthwise and remove seeds.
- Place spaghetti squash on baking sheet and pierce it several times with a fork to vent. Bake for 30 - 40 minutes for firmer “noodles” or 60 minutes for softer noodles, depending on preference.
- Reduce oven temperature to 350 degrees and let the spaghetti squash cool for about 20 minutes.
- Use a fork to scrape the spaghetti squash into stringy noodles.
- Lightly coat a 4-quart baking dish with cooking spray.
- Spread a light coat of marinara sauce on bottom of baking dish. Evenly layer half of the spaghetti squash in the dish and pour half of the marinara sauce on top.
- Spoon half the ricotta cheese on top and gently spread it evenly over the marinara sauce.
- Lay half of the lasagna noodles on top.
- Repeat the layers (spaghetti squash, marinara sauce, ricotta cheese, then lasagna noodles), but this time reserve about half a cup of marinara sauce.
- Top the lasagna noodles with the remaining marinara sauce, then top with parmesan cheese.
- Bake for 30 minutes, or until golden brown and bubbly.
- Garnish with basil.