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Preheat your oven to 425 F and line a baking sheet with parchment paper for easy cleanup afterwards.
Repeat the layers finishing the top with your remaining shredded cheese.
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Spaghetti Squash Lasagna Casserole
If you LOVE Spaghetti Squash + Lasagna, then you’re also going to love me for sharing this INCREDIBLE recipe that marries the flavor of both!
Insanely satisfying and comforting, as most hot casseroles topped with melty cheese are.
We get extra fiber + nutrients here thanks to this incredible noodly squash. Great source of protein too, thanks to the ground meat + cottage cheese.
I’m so excited for you to try this and can’t wait to hear how your family likes it!
Spaghetti squash is TRULY one of my favorite comfort foods! I’ve always enjoyed it, but as the years go by, it’s something I try to include weekly during the colder months.
Spaghetti squash is a satisfying and nourishing lower carb “vessel” for any type of creamy sauce, marinara sauce, meat sauce, buttery herb sauce, or melted cheese you may be craving! It’s quite easy to dress this squash in something simple to create a nutritious meal.
Top it just as you would noodles and ENJOY!
This winter squash gets the “most creative” award in the squash family because when it’s cooked, the flesh turns into delicious noodle-y strands.
It’s low in calories, high in fiber, and contains lots of vitamin C, B vitamins, and antioxidants — and makes for a super delicious (and healthy!) alternative to pasta.
It can seem a little intimidating the first time you make it, but it’s actually very simple.
Just slice it in half lengthwise (the hardest part of the prep), scoop out the seeds, drizzle each half with oil, and season with sea salt.
Place your squash halves cut side down on a baking sheet and roast in the oven at 425 degrees F for 30-40 minutes depending on the size of your squash.
If your squash is very large, it may be as long as 50 minutes or so, but don’t let the squash overcook.
Remove from the oven and let cool for a few minutes before scraping out the strands with a fork. Serve with your favorite sauce. YUM!
❓How often do you eat spaghetti squash?
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HealthLine
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Use a high-quality marinara sauce:
You can use the brand of your choice.
🍅When shopping for store bought marinara sauce:
I like to make sure the marinara has no added sugar (tomatoes naturally contain sugar, but we don’t need added sugar in the ingredients list.)
I REALLY prefer sauce in glass jars – much better flavor and no leaching from cans.
A good marinara sauce contains just a few simple ingredients such as tomatoes, garlic, and herbs.
Splurge on the high-quality sauce when you can, because your dish will taste exactly like the sauce you use.
🍅Rachel’s Quick Homemade Marinara
Here are a few more of my go-to spaghetti squash recipes
Simple Spaghetti Squash Skillet
Bolognese Stuffed Spaghetti Squash
Fresh Pesto Spaghetti Squash Skillet w/ Sun-dried Tomatoes
Spaghetti Squash tossed with Fresh Basil Pesto
Buffalo Chicken Stuffed Spaghetti Squash
6 servings
Ingredients:
- 2 large spaghetti squash (around 3-4 lb each)
- 2 Tbsps avocado oil or extra-virgin olive oil, divided
- 1 1/2 lbs lean ground beef, bison, turkey, or pork (or any combo)
- 1 tsp garlic powder
- 1 Tbsp Italian seasoning
- sea salt and black pepper, to taste
- 1 x 24 oz jar marinara sauce
- 1 cup cottage cheese
- 1/2 cup fresh ground or shredded parmesan cheese
- 1/2 cup freshly shredded cheese like mozzarella, Colby Jack, or cheddar
Instructions:
Preheat your oven to 425 F and line a baking sheet with parchment paper for easy cleanup afterwards.
Carefully cut both of your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place, cut side up, on your baking sheet.
Brush all insides lightly with 1 Tablespoon of oil and season lightly with sea salt and pepper.
Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.
Once the squash is finished roasting, remove from the oven and carefully flip them back up like a boat.
Use a fork to lightly scrape and loosen the ‘spaghetti’ strands from the inside of each squash. Let cool slightly.
Heat the remaining 1 Tablespoon of oil in a skillet and cook the beef until it starts to brown. Drain and remove any excess grease. Sprinkle it with garlic powder, Italian seasoning, sea salt and pepper.
While your beef cooks, place the marinara sauce and cottage cheese in a blender and blend together until creamy.
Pour this creamy sauce over your cooked beef, stir to combine well.
To assemble your casserole, scoop the fleshy noodles out of the spaghetti squash; Divide it in half.
Use the first half to layer your lasagna casserole dish. Drizzle with half of the beef sauce then sprinkle with 1/2 cup of parmesan cheese.
Repeat the layers finishing the top with your remaining shredded cheese.
Bake at 375 degrees f. for 25 minutes, or until bubbly.
Enjoy it while it’s hot.
❤️Rachel
Ingredients
- 2 large spaghetti squash (around 3-4 lb each)
- 2 Tbsps avocado oil or extra-virgin olive oil, divided
- 1 1/2 lbs lean ground beef, bison, turkey, or pork (or any combo)
- 1 tsp garlic powder
- 1 Tbsp Italian seasoning
- sea salt and black pepper, to taste
- 1 x 24 oz jar marinara sauce
- 1 cup cottage cheese
- 1/2 cup fresh ground or shredded parmesan cheese
- 1/2 cup freshly shredded cheese like mozzarella, Colby Jack, or cheddar
Instructions
- Preheat your oven to 425 F and line a baking sheet with parchment paper for easy cleanup afterwards.
- Carefully cut both of your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place, cut side up, on your baking sheet.
- Brush all insides lightly with 1 Tablespoon of oil and season lightly with sea salt and pepper. Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.
- Once the squash is finished roasting, remove from the oven and carefully flip them back up like a boat. Use a fork to lightly scrape and loosen the 'spaghetti' strands from the inside of each squash. Let cool slightly.
- Heat the remaining 1 Tablespoon of oil in a skillet and cook the beef until it starts to brown. Drain and remove any excess grease. Sprinkle it with garlic powder, Italian seasoning, sea salt and pepper.
- While your beef cooks, place the marinara sauce and cottage cheese in a blender and blend together until creamy.
- Pour this creamy sauce over your cooked beef, stir to combine well.
- To assemble your casserole, scoop the fleshy noodles out of the spaghetti squash; Divide it in half. Use the first half to layer your lasagna casserole dish. Drizzle with half of the beef sauce then sprinkle with 1/2 cup of parmesan cheese.
- Repeat the layers finishing the top with your remaining shredded cheese.
- Bake at 375 degrees f. for 25 minutes, or until bubbly.
- Enjoy it while it's hot.
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