Monday, December 12, 2011

Susan's Spaghetti Squash Lasagna

  • Susan makes this deliciously easy dish a lot! She lists the brands she prefers in her directions. 

Spaghetti Squash Lasagna

  • 1 spaghetti squash, halved lengthwise and seeded
  • 1 onion, chopped
  • 2 tablespoons minced garlic
  • 2 table spoons olive oil
  • 1 jar Prego extra chunky spaghetti sauce
  • 1 pound of Jenni-O ground turkey (pre-seasoned Italian) or 1 pound any ground turkey mixed w/ Italian seasoning
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • part-skim ricotta (about 3/4 of a cup)
  • Salt/Pepper to taste
  • Directions
  1. Poke squash with sharp knife several times and microwave for 25-30 minutes. Remove from microwave and let it cool a bit.  Slice lengthwise (will slice very easily) while still fairly warm. Remove seeds and less desirable material right around seeds. Fork out the "spaghetti strands" into a bowl and mix with the shredded Parmesan cheese. Salt and pepper to taste.
  2. Add 2 table spoons olive oil to non stick pan and over medium heat, saute the onion and garlic until golden brown. Remove from pan and set aside.
  3. Using the same pan, brown the ground turkey. Drain excess liquid and then return to the heat and add the jar of Prego (or sauce of your choice). Add the onion and garlic mixture. Mix well and salt and pepper to taste. Allow to simmer for about 15-20 minutes for a richness of taste to develop. 
  4. In an oven proof dish (lasagna pan, loaf pan etc.) layer with a spoonful of the sauce, a layer of spaghetti squash strands, ricotta, and mozzarella cheese. Repeat layers until pan is full, or until all of the ingredients are used. Top with Parmesan cheese.
  5. Bake in a preheated 350 degree F oven  for 40 minutes (covered) in the preheated oven, or until Parmesan cheese melts. Remove foil and bake an additional 10 minutes for cheese to get bubbly.

1) Freezes well, prior to cooking and refrigerates well once cooked. Seems to just get better with age! 2) I also sometimes add spinach to the layers and often add chopped or shredded zucchini to the onion/garlic saute. You could add a wide variety of vegetables to this successfully.


  1. What temperature would you bake this at?

    1. good catch! I've a msg in to Susan to verify. I would think 350 would be good, but will let you know and update this recipe once I verify that.

    2. Thanks so much, Janice! Will be trying this recipe real soon.

  2. Great Recipe! Just wanted to add that any time I make a lasagna dish I substitute Firm Tofu (broken up) for the Ricotta because it is almost half the calories, plus it takes out a lot of the sodium.