Spaghetti Squash Lasagna Bake
Carefully pierce skin with very tip of the knife & push it all the way through to the other side.
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Rock the knife back and forth to cut one half all the way through, then repeat on the other side
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Scrape out the seeds and most of the stringy parts.
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Brush the interior with oil
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and sprinkle with a little salt and pepper
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Flip and roast until tender then allow to cool enough to handle
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Use a fork to gently pull away the strands
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Heat oil in large pan and sauté onions until translucent
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Add garlic herbs and chili flakes and continue sautéing
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Add in the mushrooms and cook until golden and most of the moisture has rendered
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Add the kale and continue to cook until softened
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Season with salt & pepper & continue cooking until most of moisture has rendered - allow to cool
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In a small bowl mix together the cheeses with the egg and salt and pepper
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Stir in the veggies
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Start layering: start with the spaghetti squash patting it dry as needed
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Spoon on ricotta mixture
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Then marinara sauce
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And repeat with the spaghetti squash
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Ricotta veggie mixture
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And more marinara
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One more time......
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(Ps you can also use regular pasta to make this dish or a combo of regular pasta & spaghetti squash
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Finally top with remaining mozzarella and Parmesan
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And bake until golden and bubbling
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3 cheeses, loaded with veggies and delicious
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Serve with extra Parmesan cheese and Basil to garnish
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