Easy Cheesy Vegetarian Spaghetti Squash Lasagna

This easy Cheesy Vegetarian Spaghetti Squash Lasagna is a tasty low-carb and gluten-free alternative to traditional lasagna that is sure to satisfy all your comfort food cravings! The cheesy ricotta veggie filling is absolute perfection.

This easy Cheesy Vegetarian Spaghetti Squash Lasagna is a tasty low-carb and gluten-free alternative to traditional lasagna that is sure to satisfy all your comfort food cravings!

Today we’re diving face-first into the 8th sassy stuffed spaghetti squash recipe in my arsenal and I’m so ridiculously excited to share this one with you!

I typically whip this one up whenever I’m meal prepping freezer meals for the month. When Fall and Winter roll around, I’m never without a freezer full of homemade veggie stuffed shells. They’re a staple around here! To mix things up a bit, I’ll typically double the filling to make this EPIC vegetarian lasagna spaghetti squash for dinner.

While I’m chopping and prepping away, the squash roasts itself into buttery deliciousness in the oven. A little squash fluff here, a hearty dose of stuffing there, and a trip back into the oven to melt the cheesy topping and viola! Dinner is served!

This easy Cheesy Vegetarian Spaghetti Squash Lasagna is a tasty low-carb and gluten-free alternative to traditional lasagna that is sure to satisfy all your comfort food cravings!

There are two equally awesome ways to serve this up. The first is my usual trick of stuffing each spaghetti squash boat to the brim and diving in with a fork. I love a good veggie bowl!

If you’re serving a small crowd, large crowd, or just popping this in the fridge for later, you can whip this bad boy up casserole style instead! It’s a little more lasagna-like and just as delicious. For this particular recipe, this technique is actually my favorite. This way I can load it to the brim with veggies and serve up as big or as little of a serving as I’d like. Much like traditional lasagna, the leftovers are fantastic the next day and will keep up to 4 days in the fridge.

Vegetarian Spaghetti Squash Lasagna

Easy Cheesy Vegetarian Spaghetti Squash Lasagna

Yield 2-4 servings

This easy Cheesy Vegetarian Spaghetti Squash Lasagna is a tasty low-carb and gluten-free alternative to traditional lasagna that is sure to satisfy all your comfort food cravings!

Ingredients

  • 1 large spaghetti squash (approx. 3 lbs)
  • olive oil for drizzling
  • 1/2 cup onion, white or yellow
  • 1-2 cloves garlic, smashed and minced
  • 5 oz mushrooms (approx. 2 cups chopped)
  • 2-3 oz fresh spinach (approx. 1.5 cups chopped)
  • 1 plum tomato, chopped
  • 1.5 cups ricotta cheese
  • 1 egg white
  • 2/3 cup freshly grated parmesan cheese
  • 1 tsp Italian seasoning blend (I love Mrs. Dash)
  • 1/2 tsp dried basil
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1/2 cup spaghetti sauce
  • 2 oz grated mozzarella
  • crushed red pepper flakes, to taste

Instructions

  1. Pre-heat oven to 400 degrees F.
  2. Slice your spaghetti squash in half lengthwise and scoop out the seeds.
  3. For easy cutting, feel free to microwave for 4-5 minutes to soften it up just a tad. The knife slides through much easier this way!
  4. Next grab a lipped baking sheet or a rimmed baking dish.
  5. Rub the cut side of the squash with a teeny bit of olive oil.
  6. Place inside a baking dish or atop rimmed baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork.
  7. Cooking time will vary a bit depending on the size of your squash so adjust accordingly. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
  8. While the squash roasts, start prepping your cheese and veggies.
  9. Chop your onion, garlic, mushrooms, spinach and tomato, separately, then set aside.
  10. Bring a pan or skillet to medium-high heat with a drizzle of olive oil.
  11. Sauté onion until tender and slightly golden, then add garlic and mushrooms and continue to cook until softened. Set aside.
  12. In a large bowl, combine ricotta, egg white, freshly grated parmesan cheese, fresh chopped spinach, Italian seasoning, basil, and garlic powder.
  13. Drain your mushroom/onion mixture and add to the bowl along with your chopped tomato.
  14. Mix well, adding a little salt and pepper to taste.
  15. Once your squash is ready, allow to cool slightly, then use a fork to separate the squash's interior into spaghetti-like strands.
  16. Remove a little of the squash will help you better stuff these bad boys.
  17. Take a little out and add your filling to the squash, swirling to mix.
  18. Top with remaining spaghetti squash strands and stir.
  19. Next add a few spoonfuls of your favorite spaghetti sauce on top and finish off with your grated mozzarella cheese. Add extra of either if desired.
  20. Add an optional pinch of crushed red pepper flakes on top (skip if sensitive to heat) and bake at 350 degrees F for around 20 minutes until hot and bubbly.
  21. For golden flecks of mozzarella, switch oven to broil on HIGH for 2 minutes at the end and remove once bubbling.
  22. Serve piping hot with a healthy side salad or roasted veggies for a balanced meal that's sure to rock your plate! Enjoy!

Notes

Though I kept mine gloriously vegetarian, feel free to add crumbled or sliced Italian sausage or pair with your favorite meat sauce. Anything goes!

For a casserole style lasagna, spritz a baking dish with olive oil and add your forked strands of spaghetti squash, top with cheese and veggie filling and mix. Add a layer of red sauce and cheese (as much or as little as your heart desires of each) and bake at 350 F until hot and bubbly, approx. 20-25 minutes.

Depending on sizing and availability, you can absolutely use two smaller spaghetti squash in place of one large squash.

This easy Cheesy Vegetarian Spaghetti Squash Lasagna is a tasty low-carb and gluten-free alternative to traditional lasagna that is sure to satisfy all your comfort food cravings!

Pair this cheesy vegetarian spaghetti squash lasagna with a big green salad topped with homemade Italian dressing or a side of seasonal roasted veggies! Indulging a little? Garlic bread would also be an amazing addition!

so. . . how was it?!

Fantastic! I’m so butt-crazy in love with my stuffed shell filling and it tastes simply amazing swirled into spaghetti squash!

Paul’s favorite thing about this dish is that the filling is so flavorful, that it actually masks what he refers to as “that squashy taste” of the spaghetti squash. I actually find SS to be the least “squashy” squash of the bunch but he insists that this lasagna-stuffed version remedies any such taste that he could detect. I’m guessing if you’re new to spaghetti squash or on the fence about squash in general, this recipe would be a great one to start with!

You could also try this tasty vegetarian garlic parmesan spinach spaghetti squash or my cheesy buffalo chicken stuffed spaghetti squash! Happy spaghetti squashing!

This easy Cheesy Vegetarian Spaghetti Squash Lasagna is a tasty low-carb and gluten-free alternative to traditional lasagna that is sure to satisfy all your comfort food cravings!

Stuffed Spaghetti Squash-a-palooza:

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Comments

Jess Wright @ The Cookbook Obsession

Spaghetti squash is one of my go-to meals at lunch time. My three little boys love it and I’m definitely trying this version for them <3

    Jenn

    Thanks Jess! Hope you guys adore it! 🙂 Happy New Year!

Bethany @ Athletic Avocado

OMG you know how to stuff squash well! This stuffed squash looks oh so cheesy and drool-worthy! My whole fam would LOVE this!

    Jenn

    Aw thank you Bethany! Stuffing veggies has become an obsession around here haha – my husband teases me endlessly over the creations but usually stops once he wants to eat them 😉 Let me know if y’all try it!

Joyce @ The Hungry Caterpillar

These beauties look delicious! Cheese and spaghetti squash makes everything better. 🙂

    Jenn

    Thanks Joyce! <3 Both literally make my world go round 😉

Bree

Hi! This looks sooo yummy! It is officially on next weeks menu!

But I wanted to ask you something so I was clear… On number 17 I assume you mean add a few spoonfuls of your favorite spaghetti sauce on top but you wrote add a few spoonfuls of your favorite spaghetti squash on top!! My guess is you were so excited and had spaghetti squash on the brain! Just making sure I’m assuming correctly because we all know what assume does to a person! I didn’t notice it the first time I read through the recipe but when I went back to make my list POW there it was!

    Jenn

    Bahahaha thank you Bree! I wrote out the typo, realized it, fixed it, and then must have re-wrote spaghetti squash again during editing somehow. I’m cracking up. Def spaghetti sauce and I’ve fixed it again – thank you! I do indeed have spaghetti squash on the brain 😉 Hope you love the recipe Bree!

      Bree

      We are all human, human things happen! I actually made this for dinner tonight (a few days earlier than planned) and it was AWESOME! Thank you for such a neat idea! I will be making this again for sure!

Kimberly

So I just finished this and it is AMAZING!!!! Need further proof? My two year old twins ate HALF the pan of it! (I made it the casserole way. Thank you!!! Amazing!

Tiina

I bookmarked this as soon as you posted, but finally got around to making it. Made casserole style – soooo good! I forgot the cayenne, so no heat, but that leaves the leftovers a chance to become a new treat, not just more of the same! Uncured turkey bacon will be holding hands with this one night too! I love your recipes. Thanks!

    Jenn

    You’re awesome Tina, thank you!! I’m so stoked you enjoyed the recipe and heck yes to some leftovers! 🙂

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