Spaghetti Squash Lasagna

Since GF noodles are so expensive, and I had a spaghetti squash from my most recent Bountiful Basket…

I really liked this recipe- the flavors blended so well!  Cody’s verdict? “Edible. I’d eat it twice a year.”  But later he admitted, “I like all the cheese!”  So I think it’s a keeper 🙂

Spaghetti Squash Lasagna

Adapted from Skinny Taste


  • 1/2 spaghetti squash, cooked or baked
  • 1 batch Homemade Spaghetti Sauce (or sauce of your choice)
  • 1 c (~8 oz) part skim ricotta cheese
  • 1/4 c grated Parmesan cheese
  • 1 c (~8 oz) shredded mozzarella cheese


  • Preheat oven to 375
  • In a 2 quart baking dish, spread a thin layer (about 1/4 cup) of spaghetti sauce.
  • Spread spaghetti squash over sauce
  • In a small bowl, mix together the cheeses.  Spread over the squash.
  • Top with the remaining sauce
  • Cover with tinfoil & bake for 15-20 minutes (until cheese has melted & edges start to bubble)
  • Uncover & bake for 5 more minutes

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