Category Archives: squash

Garden Vegetable Spaghetti Squash Lasagna

So what is spaghetti squash and what does it taste like? Well, first off, don’t be fooled; it doesn’t taste anything like spaghetti. It tastes more like a mild, lighter flavored squash. The texture is not like spaghetti either; it is much ‘’stringier’’. But it makes a great substitute in almost every dish you would use spaghetti. It’s so easy to cook and you can virtually add anything to it – Parmesan and garlic, marinara, pesto, sauté it with vegetables, cumin and coriander  – you name it and you can do it.
Spaghetti squash is very inexpensive and easy to prepare. (The hardest part is cutting the squash in half.)
I’ve seen it in the grocery store year round, but it is in its peak season from early fall through winter.
1 spaghetti Squash, halved lengthwise and seeded
1 Tablespoon olive oil
1 whole medium onion, chopped
1 zucchini, chopped
1 Tablespoon minced garlic
1 cup carrots
1 ½ cups broccoli
1 ½ cups cauliflower
2 cups pasta or marinara sauce
1-2 tablespoons basil or parsley
1 teaspoon oregano
Black pepper to taste
½ cup mozzarella cheese
½ cup ricotta cheese
½ cups parmesan cheese
How to Cook Spaghetti Squash:
1.     Cut in half lengthwise.
2.     Scrape out the seeds and pulp (just like you would when carving a pumpkin)
3.     Prick holes in the spaghetti squash, using a fork or knife
4.     Bake: Face up (skin down) 30-40 minutes at 375F or Microwave: 8-10 minutes*
5.     Let cool a few minutes before separating the strands.
6.     Use a fork to separate the squash strands. The fork should very easily separate the squash strands. If there is any resistance, put back in the microwave another 1-2 minutes, or oven until it’s easy to fork through.
* I microwave it because it’s faster and easier.
Sauté the garlic and onions in olive oil for 2-3 minutes first, then add carrots, mushrooms, broccoli, zucchini, and cauliflower. Cook 3-4 minutes. Add in basil, oregano, and pepper. Cook another 1-2 minutes.
You can switch up the vegetables however you’d like; red, green or yellow peppers, different kinds of mushrooms, whatever you like!
In the bottom of a casserole dish spread pasta or marinara sauce. Layer spaghetti squashes from one half of the squash. Sprinkle a little less than half the cheese over the vegetables. Next, layer with all the vegetables. Next add the other half of the spaghetti squash. Then layer with pasta or marinara sauce. Top with the remaining cheese.
Update: Start with spaghetti squash on the bottom, it’s easy to serve.

Bake at 350F uncovered for 3-405 minutes; or until cheese is completely melted and starts to bubble. Let stand for a while before you cut into it. I’d say 5-8 minutes.
This time I made half with cheese and half without (I prefer with cheese). I also topped it off with a little cheddar cheese I had leftover from the other night, and it tasted just as good; it had an extra little kick to it from the cheddar.
It’s hard to cut into nice square pieces, as it breaks apart. But as long as you aren’t too concerned with its presentation and how it looks, then you’ll be all set.