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Are you ready for a healthier lasagna recipe where you will NOT even miss the pasta? This gluten-free spaghetti squash lasagna recipe is about to be your new BFF. Imagine tasty spaghetti squash (the stringy-in-a-good-way squash that makes an amazing pasta substitute) tossed with sautéed garlicy greens, creamy ricotta, and mozzarella, baked right in its spaghetti squash shell and topped with a delicious meat sauce and even more gooey cheese. Sounds like heaven, amiright?
The key to making this a quick and easy weeknight dinner is to make the amazing and easy Instant Pot Sausage & Mushroom Bolognese in advance and freeze it. Or, you can substitute the meat (or meat-less) spaghetti sauce of your choice. I’ve tried this gluten free spaghetti squash lasagne recipe topped with with a jar of high-quality sauce mixed with a pound of cooked ground chicken or beef and it’s still delicious.
While the recipe uses spaghetti squash as the “noodles” it still packs all of the yummy layers of meaty, cheesy, saucy flavors of a “traditional” lasagna. But with fewer calories and carbs and … no gluten!
How To Cook Spaghetti Squash
There are a bunch of different ways to cook spaghetti squash, each with their own pros and cons.
Oven Method 1: Cut spaghetti squash in half. Scoop out seeds. Oil and season. Bake cut side down for 50 – 60 minutes at 350 degrees.
Oven Method 2: Leave spaghetti squash whole. Poke with holes. Bake at 375 degrees for an hour flipping halfway through the cooking time. Cut in half and remove the seeds.
Microwave: Cut spaghetti squash in half. Scoop out seeds. Oil and season. Microwave each squash half separately for approximately 10 minutes on high.
Instant Pot (pressure cooker): Add one cup of water to Instant Pot. Insert steamer rack or basket. Cut spaghetti squash in half. Scoop out seeds. Oil and season. Cook squash halves for 7 – 10 minutes (depending on size of spaghetti squash and then manually release the pressure.
You will cook and shred the spaghetti squash first. While the spaghetti squash is cooking, make the filling. Pile it back in the squash boats. Top it with the spaghetti sauce (and of course, more cheese) and bake. It sounds more complicated than it is. It’s actually a very easy recipe.
Benefits of Spaghetti Squash vs Traditional Pasta
Lower in Calories and Carbohydrates: Spaghetti squash is significantly lower in calories and carbohydrates compared to traditional pasta. This makes it an excellent choice for those looking to reduce their calorie intake or manage their carbohydrate consumption, particularly beneficial for weight loss and managing blood sugar levels.
High in Fiber: Spaghetti squash is a good source of dietary fiber, which aids in digestion, helps maintain healthy blood sugar levels, and can contribute to a feeling of fullness, reducing overall calorie intake.
Rich in Vitamins and Minerals: It is packed with essential vitamins and minerals, including vitamins A, C, and B6, as well as manganese and potassium. These nutrients support various bodily functions, from immune support to maintaining healthy skin and bones.
Low Glycemic Index: With a lower glycemic index than pasta, spaghetti squash can be a better option for individuals with diabetes or those looking to manage their blood sugar levels more effectively.
Culinary and Practical Benefits
Versatility in Recipes: Spaghetti squash has a mild flavor that can easily take on the taste of the sauces and seasonings it’s paired with, making it a versatile ingredient in a variety of dishes, from classic marinara to creamy Alfredo.
Gluten-Free: For those with gluten sensitivities or celiac disease, spaghetti squash is a natural, gluten-free alternative to pasta.
Texture Similar to Spaghetti: When cooked, the flesh of the spaghetti squash separates into strands that resemble spaghetti noodles, providing a similar texture to pasta, which can be satisfying for those looking to cut back on traditional pasta.
Simple Preparation: Preparing spaghetti squash is relatively simple. It can be baked, boiled, steamed, or microwaved. Once cooked, the flesh can be easily scraped out with a fork to create spaghetti-like strands.
WHAT TO SERVE WITH SPAGHETTI SQUASH LASAGNE?
This is a one dish complete meal so all you really need to add is a simple salad (and perhaps some garlic bread made with garlic confit!)
This gluten-free spaghetti squash lasagna recipe will be your new BFF. Tasty spaghetti squash tossed with garlicy greens, two kinds of cheese & savory meat sauce. So ridiculously good!
1. Cut the squash in half and scoop out the seeds. Rub olive oil on cut side and interior of squash and season with salt and pepper.
Baking: Place the squash cut-side down in a lined baking dish or cookie sheet and bake uncovered for 50-60 minutes.
Microwave: Cook each squash half (cut side up) for 10 minutes on high in microwave.
Instant Pot: Add one cup of water to Instant Pot. Insert steamer rack or basket. Cook squash halves for 7 – 10 minutes (depending on size of spaghetti squash and then manually release the pressure.
2. Pull the squash strings out with a fork and transfer to a large mixing bowl (be careful since you’ll want to preserve the squash shells to use as the “boats”). The squash strings will look like spaghetti.
3. While the spaghetti squash is cooking, in a medium non-stick skillet heat the olive oil over medium heat. Add the garlic and greens, stirring until the greens are wilted. Combine the cooked greens in a small bowl with the ricotta, one beaten egg, and 1/2 cup of the shredded mozzarella cheese. Add the cooked spaghetti squash and stir to combine.
4. Fill each empty squash shell with the spaghetti squash mixture and top with Bolognese (or your choice of spaghetti sauce) and remaining shredded mozzarella cheese.
5. Bake at 400 for 10-15 minutes until it his hot and all of the cheese is melted. Top with Parmesan, chopped parsley, and salt and pepper.
