It's that time of year – spaghetti squash is in season! We love spaghetti squash in our house. I always get excited when I see the first winter squashes arrive at our local grocery store. The girls devour when I make it with bacon and pineapple, but they love it any way I serve it.
One of the things I desperately miss being gluten free is a good lasagna. I always loved lasagna. I can make a delicious one using grilled eggplant instead of noodles, but I'm always experimenting to find new options. This Spaghetti Squash Lasagna is a yummy alternative to traditional lasagna when you're gluten free – ans even if you're not.
It's easy to make this Gluten Free Spaghetti Squash Lasagna recipe. Pick up a spaghetti squash this week and give it a try!
Gluten Free Spaghetti Squash Lasagna Recipe
- 5 pounds spaghetti squash (2 medium-sized squash)
- 1 teaspoon olive oil
- 1 organic onion, diced
- 3 organic garlic cloves, minced
- 1 pound ground beef (grassfed preferred)
- 1 ½ teaspoons sea salt, divided
- 1 (15 oz) can crushed organic tomatoes
- 1 (15 oz) container of ricotta cheese
- ¼ cup flat leaf parsley, chopped
- 1 cup grated mozzarella
- Chopped parsley or basil to garnish
- Preheat oven to 400 degrees F.
- Cut the spaghetti squashes in half length wise and scoop out the seeds.
- Lay them cut-side down in a roasting pan or other baking dish, and add approximately one inch of filtered water. Roast for 45-60 minutes, or until soft when poked with a fork.
- While the squash is roasting, warm the olive oil in a high-sided skillet or saucepan over medium-high heat. Stir in the onions and cook until translucent, approximately 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Add the ground beef and 1 teaspoon of sea salt. Cook until the ground beef is well-browned, approximately 5-8 minutes.
- Stir in the crushed tomatoes and bring to a simmer. Continue simmering the sauce until the squashes are ready, 5-20 minutes. Taste the sauce and add more salt if desired.
- Use a fork to shred the inside of the spaghetti squash, leaving about a half-inch of squash in the shell. Mix the shredded squash into the tomato sauce. In a separate bowl, mix together the ricotta cheese, parsley and remaining ½ teaspoon of salt.
- Empty and wipe out the roasting pan, then arrange the squash shells inside, like bowls.
- Use a spoon to spread ½ cup of the ricotta evenly over bottom of each shell.
- Spoon a ¼ of the tomato-squash mixture on the top of the ricotta cheese.
- Top with another layer of ricotta and tomato sauce, using the remainder of each.
- ***If making this recipe in advance, cover the shells at this point with foil and refrigerate for up to 24 hours. Add an extra 10 minutes to the cooking time.
- Bake shells for 15 minutes. Sprinkle the shredded mozzarella over the tops of the squashes and bake for another 15-20 minutes, until the cheese is melted and starting to brown. For a more golden top, broil the squashes for up to 2 minutes.
- Garnish with parsley or basil and serve with a green salad. Leftovers will keep for up to 1 week in the refrigerator.
- Casserole Version: In a 2-quart baking dish, layer ⅓ of the tomato-squash mixture into the dish and top with half of the ricotta. Continue building layers, ending with the last third of the tomato-squash mixture. Bake for 15 minutes, and then sprinkle with mozzarella. Bake for 15-20 minutes, until bubbly.