Spaghetti Squash Lasagna

A flavorful, low carb and gluten-free take on lasagna. Read more about ways to use spaghetti squash on

Spaghetti Squash Lasagna

1 medium spaghetti squash
2 (28-ounce) cans crushed tomatoes
3 cloves of garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/8 teaspoon crushed red pepper
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup grated romano cheese
2 cups shredded mozzarella

Pierce the whole squash all over with a paring knife about an inch deep. Place the whole squash on a microwave safe dish and cook on high power for 12 – 16 minutes or until the squash is slightly soft when you press the sides. Roll the squash a quarter turn every 3 minutes during cooking.

Let the squash cool for 5 minutes. Cut the squash in half length-wise. Discard the seeds and any dry, dark orange strands that you find around the seeds. Using a fork, scrape the inside of the squash with long strokes from one end of the squash to the other.

Place the crushed tomatoes in a large saucepan over medium heat. Add the garlic, oregano, basil, thyme, crushed red pepper, salt and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes stirring occasionally. Set aside.

Preheat the oven to 400 degrees.

Spread half of the spaghetti squash across the bottom of a 9 x 13 inch pan. Spread half of the tomato mixture evenly over the squash. Follow with a layer of half the mozzarella and sprinkle with half of the romano. Repeat the squash, tomato, mozzarella and romano layers with the remaining ingredients.

At this point you can cover the pan and refrigerate it up to overnight until you are ready to serve.

Bake for 20 minutes or until the cheese is lightly browned.

Hazel Sy
December 2010

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