I have been trying to incorporate more veggies into our daily diet. I find that there are times I have to hide the veggies, and other times I just try to make them well yummy! This recipe could be seen as either of these options. It is Spaghetti Squash Lasagna. I have made this for my family in the past and it was a hit, but it is not something that any of the guys would ask for when menu planning. We will see how they receive it this time!
Spaghetti Squash Lasagna
- 1 medium spaghetti squash
- spaghetti sauce
- chopped up meatballs (optional)
- shredded cheese (I used both provolone and mozzarella)
- 10 oz container of Ricotta
- 1/4 c. shredded parmesan cheese
- 1 egg
- 1 Tbsp of dried oregano
- Preheat over to 350
- Cut the spaghetti squash’s ends off and then cut it in half.
- Scoop out the seeds
- Drizzle EVOO over the cut side and season with salt and pepper
- Place the squash cut side down in the pan and pour a bit of water in to help steam the squash
- Bake the squash for 35-40 minutes. (the squash should have a bit of give when it is done) [You can also cook this at a higher temperature and roast the squash, but remember it will cook again with the lasagna]
- While the squash is cooking, put together the filling.. add all ingredients in a bowl and stir together
- When the squash is cooked let it cook for a few minutes before shredding
- Shred the squash with a fork to create the “spaghetti” effect.
- Pour sauce in the bottom of the pan
- Add a layer of squash to cover the pan
- Add all the filling on top
- If using sliced meatballs add now
- Add a layer of cheese
- Add a layer of sauce
- Top with the rest of the squash
- Top with more sauce (if needed)
- Top with a final layer of cheese
- Bake for 30-35 minutes. I baked mine 10 min covered in foil so the top didn’t get over toasted since the boys don’t really like browned cheese.
So we just finished eating dinner and here are the reviews:
Blake: He ate the whole thing. Granted most of it he put on top of the Italian bread we were having with it. I was shocked since I wasn’t sure he’d groove on the texture of this meal. He didn’t have any suggestions of how to make it better. He did say he would eat it again if we made it.
Colby: He started off strong and seemed to be enjoying it a lot. He said it tasted good, but would be better if we had either put it over pasta or incorporated pasta into the dish. Granted Colby is a pasta hound and would eat pasta for every meal. Colby added more cheese to his and did not finish it.
Colby’s rating: (My guess is he really thought it was more of a 3 star dish, but this was the first time we did the ratings so I think he was erring on the high side)
Richard: He liked it, but said he would rather have the squash mixed in with the sauce itself because he didn’t like the texture when you got a bite that was more squash than anything else. He also said the flavor was good, but it was a texture thing that was off for him.
Me: I thought this turned out well. I wish the cheese was a bit more toasty on the top, but that is how I like it and the boys don’t, so I didn’t try to brown the top. I like the mix of the meatballs with the squash, that was a new twist this time. I prefer it made with homemade sauce, but I didn’t have a small enough portion to pull out without defrosting a huge batch. That would have brought about more veggies to the dish as well. It very well could be used over the top of pasta, as Colby suggested. I do enjoy this dish and will make it again.
1 star is this is gross never serve it again… 5 being OMG this is the best can I have it again next week?