Spaghetti Squash Lasagna

January 4, 2007

Spaghetti Squash Lasagna

Submitted by Maggie Newman, TCSA member. Adapted from the Boston Globe, September 1997.


  • 2 1/2 pounds spaghetti squash
  • 2 T olive oil
  • 1 large onion, diced
  • 2 c. sliced mushrooms (portabella are great)
  • 1 28 oz. can diced tomatoes
  • 1/3 c. bouillon, red wine, or water
  • 1/2 t. dried oregano
  • Salt and pepper to taste
  • 12 oz. ricotta cheese
  • 1 c. shredded mozzarella cheese

Cut squash lengthwise in half and scoop out seeds and fibrous portion. Boil covered, cut side down in 2″ water, for 20 minutes. Remove from pot and when cool enough to handle, scrape out strands with a fork. Drain squash in colander to remove excess liquid. Spread squash evenly in a 13x9x2 baking dish.

While squash cooks, in a Dutch oven or large pot, heat oil over medium heat. Add onion and mushrooms and cook until mushrooms are lightly browned and onions are softened, about 10 minutes. Add undrained tomatoes, tomato sauce, bouillon, oregano, salt, and pepper. Bring to a gentle simmer; adjust heat and simmer slowly 25 to 30 minutes or until sauce is thickened and reduced to about 5 cups. Stir occasionally.

Preheat oven to 375 degrees.

Drop ricotta by spoonfuls over squash. Spoon tomato sauce over top and sprinkle with mozzarella. Cover with foil and bake 30 minutes. Uncover, increase temperature to 450 degrees, and bake an additional 10 minutes or until casserole is hot and top is nicely browned.

Serves 5 to 6 (or more).

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