Lasagna Style Spaghetti Squash Recipes

LASAGNA STYLE SPAGHETTI SQUASH

Steps:

• Preheat oven to 325. Spray a baking sheet with non-stick cooking spray. Place squash halves cut side down on the baking sheet. Bake 35 minutes, remove from oven and cool.
• Spray a saucepan with cooking spray. Over medium heat cook turkey with onion and garlic until the turkey is no longer pink and the onions are soft. Drain.
• Stir in tomatoes, basil, bouillon and pepper. Cook 15 minutes, until medium thick.
• Remove squash strands with a fork, reserve shells.
• Layer each half with a spoonful of turkey mixture, a layer of squash strands, olives and mozzarella. Repeat layers until shells are full. Top with parmesan cheese. Bake 20 minutes or until parmesan melts.

LASAGNA-STYLE SPAGHETTI SQUASH

Steps:

• Cut squash lengthwise in half; remove and discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high 16-18 minutes or until tender., When squash is cool enough to handle, use a fork to separate strands; transfer to a microwave-safe dish. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Stir in marinara sauce, cottage cheese, spinach, tomatoes, basil and Parmesan cheese., Cook, covered, on high 14-16 minutes or until heated through. If desired, sprinkle with additional Parmesan cheese and basil.

SPAGHETTI SQUASH CHICKEN LASAGNA

Steps:

• Preheat the oven to 375 degrees F. Cut the squash in half lengthwise and remove the seeds and any visible strings. Place the two halves cut-side down on a baking sheet and bake until soft, about 45 minutes.
• In the meantime, coat a 13-by-9-inch baking dish with cooking spray. Heat the oil in a large saucepan over medium heat. Add the onion and saute until translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the kale and chicken and cook down, about 5 minutes. Sprinkle with salt and pepper, and turn off the heat.
• In a large bowl, combine the ricotta, egg, 1 1/2 cups mozzarella cheese and the cooked kale mixture. Stir until well combined and sprinkle with salt and pepper.
• Spread 1/2 cup of marinara sauce on the bottom of the prepared baking dish, then spread half of the cooked spaghetti squash on top. Top with half of the ricotta mixture followed by 1 cup of marinara sauce. Repeat the layers once more, ending with a layer of sauce; sprinkle the top with the remaining 1/2 cup of mozzarella cheese.
• Bake until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 25 to 30 minutes. Let stand for about 10 minutes, then top with basil, if using, and serve.

BAKED SPAGHETTI SQUASH LASAGNA STYLE

Steps:

• 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.