Spaghetti squash has been a normal part of our fall and winter dinner rotation for years. While I do also eat pasta and carbs, I love vegetables too, and I’m always happy to get extra veggies into our meals. We have roasted spaghetti squash with tomato sauce and mozzarella many times over the years, but recently I added some leftover ricotta too, and it made it feel more like lasagna.
This dish takes about an hour and fifteen minutes to make, but it is very easy to prep. Not only is it spaghetti squash based, but I also add in one whole bunch of kale, so it is loaded with vegetables. It is vegetarian, but has plenty of protein from the ricotta and mozzarella. It is delicious too! My toddler, Phillie normally eats two servings of it. Considering all of the nutrition packed into it, I consider that a major mom win.
Spaghetti Squash Lasagna (serves 4)
- One large spaghetti squash, 3.5-4lbs
- 7 T olive oil, divided
- 1/tsp Italian seasoning
- 6 cloves of garlic, thinly sliced
- Black pepper
- Crushed red pepper flake (optional)
- 1 15oz can tomato sauce
- 1 cup ricotta
- 1 bunch of kale, about ten leaves, sliced horizontally in quarter inch strips
- 1 cup shredded mozzarella
- Parmesan, pecorino romano, fresh oregano and/or basil to garnish
- Preheat oven to 425F. Cut spaghetti squash in half lengthwise, and scoop out seeds. Place in a roasting pan, or large skillet flesh side up, and drizzle each half with 3T of olive oil. Add sliced garlic cloves. Season with Italian seasoning, salt and pepper, and crushed red pepper, if desired.
- Roast squash for 40 minutes or until tender. Using a spoon and a towel carefully scrape the squash away from the skin. Mix a half can of tomato sauce and 1/2 cup ricotta into each squash half, carefully stirring to incorporate into the squash, and re-season with salt and pepper
- Toss cut up kale with remaining 1T olive oil, salt and pepper. Pile half on each squash. It will be heaped. Return to oven for another 20-30 minutes or until kale starts to get slightly crispy.
- Push kale down into the squash. Top each half with 1/2 cup shredded Mozzarella. Return to oven or broil until cheese is lightly browned and bubbly.
- Remove from oven. Allow to cool for five minutes. Garnish as desired.
- I wrote this recipe using Italian seasoning because I always have it on hand, and a lot of people are making less trips to the grocery stores these days. You can use fresh herbs if you prefer. I would add them with the ricotta and tomato sauce.
- Mama Lil’s would be amazing in this! Incorporate them in with the sauce and ricotta, or put them on top with the mozzarella.