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Lasagna Stuffed Spaghetti Squash

Lasagna Stuffed Spaghetti Squash

  • Author: Deborah Davis
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 4 1x
  • Category: Entree, Main Dish
  • Cuisine: Gluten Free, Vegetarian

Description

Need a healthy new dinner idea for the new year? This lasagna stuffed spaghetti squash is gluten free, vegetarian, and stuffed with delicious olives and artichokes.


Ingredients

  • 1 (4 lb) spaghetti squash
  • 1 1/2 cups pasta sauce (see sauce recipe below)
  • 1/3 cup ricotta cheese
  • 1 heaping cup fresh spinach
  • 56 artichoke quarters, chopped
  • 810 kalamata olives, chopped
  • 1/4 cup sun-dried tomatoes, chopped
  • 4 ounces shredded mozzarella
  • Pasta Sauce:
  • 1 tablespoon olive oil
  • 1/2 cup chopped yellow onion
  • 1/3 cup chopped button mushrooms
  • 2 cloves garlic, minced
  • 1 (15 oz.) can tomato sauce
  • 1 (6 oz.) can tomato paste
  • 1 teaspoon oregano
  • 2 teaspoons harissa (optional – but highly recommended!)

Instructions

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Cut spaghetti squash in half lengthwise. Scrape out the seeds and discard. Spray baking sheet with cooking spray and lay spaghetti squash cut side down on the sheet. Bake for 45 minutes or until squash is tender when poked with a fork.
  3. Meanwhile, prepare the pasta sauce if you are making your own by heating olive oil in a medium saucepan. Add onion and mushrooms and cook for 5-7 minutes or until onion is translucent. Add the garlic and cook another minute.
  4. Stir in the tomato sauce, tomato paste, oregano, and harissa. Bring to a gentle simmer for 5-7 minutes.
  5. Pour sauce into a large mixing bowl and stir in ricotta cheese.
  6. Scrape the insides of the spaghetti squash with a fork. Scoop out the stringy insides and add to the bowl with the sauce/ricotta mixture. Add the spinach as well. Stir well to combine and then scoop back into the two halves of the squash, dividing evenly between the two.
  7. Evenly divide the artichokes, olives, and sun-dried tomatoes between the two halves of the squash. Then top with shredded mozzarella cheese, again dividing evenly between the two halves. Return the squash (cheese side up) to the 425 degree oven and bake another 15-20 minutes or until cheese has melted and squash is warmed through.

Notes

Short on time? Bake the squash ahead of time on the weekend and store in the fridge until ready to use. Also, you can skip the semi-homemade pasta sauce I made for this recipe and just use your favorite brand from the store.