READY IN 1¾ hrs

Baked Spaghetti Squash Lasagna Style

Read Reviews (311)

"This is an alternative to bland old spaghetti squash. It resembles baked Rigatoni and Lasagna. Kids also loved it! Give it a try!" — Brisak

Directions

Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr 15 mins
READY IN 1 hr 45 mins

Footnotes

If you like, place the seeds on the same baking sheet as the spaghetti squash, sprinkle with garlic salt, and roast until done, about 30 minutes. Use them as appetizers.

Reviews More Reviews

Most Helpful Positive Review

Mar 05, 2006

This is great! I added 1 lb. sausage, omitted the olives, substituted chicken bouillon for vegetable bouillon, and substituted Romano cheese for Parmesan. I put in a 9x13 baking dish (much easier to prepare and serve out of than the shells) and made each layer (sauce w/ sausage, spaghetti squash strands, and cheese on top) twice. Yum!

—Lfharders

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Most Helpful Critical Review

Oct 04, 2003

This is a good recipe if you're on a low carb diet. It was my first time using spaghetti squash, and I don't think I cooked it long enough. It was much too crunchy for me.However, I will try again maybe using a little water on cookie sheet to soften the squash and adjusting cooking time. I also wouldn't mess with putting it back in the shells... I would just use a baking dish. I also it makes more like 3 servings than 6.

—GDEEZY

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397 Ratings

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Sep 27, 2007

So tasty! To cut down cooking time, cut the spaghetti squash in half and place cut side down in a microwavable dish with a few tablespoons of water. Heat on high for 8-10 minutes.

—CCRAIG

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May 10, 2003

This is very good and healthy. I pureed the tomato and onion mixture with a hand-held blender and boiled it down for about 25 minutes to reduce much of the water. Next time I will nix the squash shells and opt for throwing it all in a baking dish - the shells are a nuisance. I also added a couple dashes of crushed red pepper for some heat. Oh, and it's just fine without the Parmesan.

—Shelley W

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Jul 30, 2003

This was the first time I ever made spaghetti squash. My husband has always gagged at the mention of it. Well he had 3 or 4 servings of this recipe. It is one that even my kids who never eat vegies liked. This will be a regular now at our home

—christine64

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Jul 03, 2003

I've heard of spaghetti squash a while back as an alternative to paste andbeing on atkins control carb way of life I was looking for an alternative. So Igave this recipe a try. before I go any further I must explain that I'd never been a fan of Squash period. Well to my surprise this dish was delisious and I plan on taking some to work next week to share. Many tanks Biglou

—BIGLOULOU

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Jan 10, 2007

I love this recipe. It gives Spaghetti Sqaush a whole new twist. I love serving it in the squash rind. I used my own lasagna recipe and just substituted squash for the noodles. Thanks for the great idea!

—Jennifer

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Oct 25, 2003

My 8 year old is the poster boy for picky eaters. Lasagna is one of his very few favorites. He couldn't get enough of this delicious way to sneak veggies into his diet. I cooked it in a baking dish and did add a little ricotta and left out the olives. Also the squaush I had took about 50 minutes to cook. Adding some leftover sauce from a jar helped hide the chunky tomatoes. Definately a keeper.

—TKGB

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Nutrition

Calories
280 kcal
14%

Carbohydrates
24.5 g
8%

Cholesterol
27 mg
9%

Fat
15.9 g
24%

Fiber
5.8 g
23%

Protein
14.1 g
28%

Sodium
1294 mg
52%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Spaghetti Squash Lasagna Style

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 280
Calories from Fat: 143

% Daily Value *
Total Fat 15.9g 24 %
Saturated Fat 5.9g 29 %
Cholesterol 27mg 9 %
Sodium 1294mg 52 %
Potassium 517mg 14 %
Total Carbohydrates 24.5g 8 %
Dietary Fiber 5.8g 23 %
Protein 14.1g 28 %
Sugars 8.9g
Vitamin A 17 %
Vitamin C 29 %
Calcium 61 %
Iron 50 %
** Thiamin 13 %
Niacin 37 %
Vitamin B6 15 %
Magnesium 17 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.