Spaghetti Squash Lasagna (gf, v)


I love this recipe so much! It's comforting and cozy like a true lasagna, but won't spike your blood sugar the way a big helping of pasta will. The marinara and lemon juice is key here, adding a nice acidic, citrusy note to the sweet spaghetti squash. This recipe is very flexible, so other than the spaghetti squash and tomato sauce, use the vegetables you have on hand to fill it out. You can also add meat, but I'm really working on incorporating more meatless meals this year! 

I've been reading about the healthiest people groups in the world with the highest number of (disease-free) centenarians. One of the common threads between them? They only consume meat (if at all) 2-3 times a week or less. In most other cultures, meat is considered a special occasion food. Farmers often sell meat so they can purchase bulk quantities of grain to survive throughout the year. The book Blue Zone Solutions (linked above) goes into much more detail, so if this interests you at all, you should get the book. Needless to say, I'm completely convinced that it's worth experimenting with more meatless meals. Will I go completely vegetarian? Probably not -- at least not now. 

Would ya'll like a Meatless Mondays Series with some weeknight vegetarian recipes? Let me know in the comments!


Spaghetti Squash Lasagna

ever so slightly adapted from Sprouted Kitchen's recipe (so good!)


  • 1 large spaghetti squash
  • olive oil
  • salt and pepper
  • 1/2 an onion, chopped
  • 3 cloves garlic, chopped
  • 8 oz. kale, chopped
  • 1 cup ricotta
  • 1 tsp. all purpose seasoning or dried oregano
  • 1 tsp. red pepper flakes
  • 4 oz. high quality mozzarella or cheddar cheese
  • 1/3 cup pecorino
  • juice of half a lemon
  • 2 cups homemade or your fav marinara
  • fresh parsley, for garnish


1. Preheat the oven to 400 degrees. Cut the spaghetti squash (carefully) in half and scoop out the seeds. Sprinkle olive oil on the insides and rub to coat the squash. Roast it, cut side down, for 40-50 minutes or until the squash shreds easily. 

2. Allow the spaghetti squash to cool a bit and shred the squash with a fork into a mixing bowl. Keep the shell completely in tact (you're going to return everything into it to bake again later, so don't throw the shells away). If the squash seems a bit soggy or too full with moisture, you can use a dishtowel or cheesecloth to wring out any excess moisture. 

3. Warm a tbsp of oil in a skillet on medium heat. Saute the onions and garlic until softened. Add the kale and saute for 1-2 minutes on low until the kale has wilted down a little bit. Season with salt and pepper. 

4. Add the kale mixture into the spaghetti squash bowl with the ricotta, chili flakes, all purpose seasoning, mozzarella, 1/2 the pecorino and lemon juice. Toss everything together to incorporate and salt/pepper to taste again.

5. Place the shells back on the backing sheet. Split the marinara, lining the two shells with it, all the way up on the sides. Use the full amount! Then add the squash mixture on top in both shells. Sprinkle the top with any remaining mozzarella and the rest of the pecorino. 

6. Cook the quash for 20 minutes in the oven and broil for a few minutes at the end to brown the tops. Garnish with Parsley and serve up fresh! :)