The fall harvest brings in an abundance of produce including the many varieties of seasonal squash. I pretty much adore all types of squash and that’s because of the comforting and versatile flavor as well as their excellent nutritional value. Delicata, kabocha, butternut, and acorn are all fabulous for slicing, dicing, and roasting. They also make great toppings on pizzas and flatbreads as well as being ideal for soups and stews.
But spaghetti squash is often overlooked because people don’t always know what to do with it. However, I’ve found that this beloved little squash has a lot of untapped qualities that make it so much fun to cook with.
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Spaghetti squash is in its own special category because of its unique ability to turn into thin “noodle” like strands. Long before zoodles were a thing, spaghetti squash was stepping in as a good swap for wheat-based noodles dishes for those looking to lower their carb intake or who suffered from gluten intolerance.
But rather than think of it as a substitute which can sometimes make you feel cheated, think of it as the star of the dish and give it some lasagna lovin’.
Tips for making the perfect spaghetti squash lasagna
One of my newest favorite recipes is spaghetti squash “lasagna” and instead of using pasta, I roast the squash with plenty of herbs and spices until the squash is tender and the strands of squash begin to pull away. Then I top it with a rich tomato sauce and layer it with multiple kinds of cheese and bake it until the cheese is ooey, gooey, brown, and bubbly.
Once it comes out of the oven, I like to top with plenty of freshly grated parmesan and a handful of fresh basil, then let it rest for a few minutes and top it with tender salad greens like a tricolor blend, or mesclun greens.
Honestly, it’s one of my favorite dinners and super simple to throw together. You can even shortcut it with a store-bought sauce to make it easier. You can also add meat to the sauce if you want something even heartier. I love this recipe because I adore lasagna and this recipe gives me all the creamy deliciousness of lasagna but so much lighter and nutritious.
Makes 2 servings
1 medium spaghetti squash
2 large drizzles of extra virgin olive oil, about 2 Tbsp
Kosher salt and freshly ground black pepper
1 clove garlic minced
3 cups fresh baby spinach
1 (24-ounce) jar of good-quality tomato pasta sauce
Pinch of crushed red pepper flakes
1/2 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese, plus …….