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Spaghetti Squash 'Lasagne'

A healthy alternative to the classic lasagna


1 spaghetti squash



1/2 cup of Rao's tomato basil sauce

2-3 oz. of grated fresh mozzarella

Diced cherry or grape tomatoes

3 tablespoons of basil, julienned

Grated Parmesan

Bonacci EVOO


Cut squash in half and seed. Rub insides with EVOO and salt and pepper. Place cut side down in casserole type dish. Roast at 425 for about 50 minutes or until tender. Let cool slightly. Using a fork string squash out and place in a colander to drain. Then using a spatula gently press to squeeze out more water.

Lightly sautee spinach. Put in large bowl with spaghetti squash and toss with about 1/2 cup of tomato basil sauce. Put in a greased casserole dish and top with diced cherry tomatoes, shredded fresh mozzarella (about 1 oz. or so). Sprinkle with julienned basil and top with a little grated Parmesan. Bake at 350 for 25 minutes. Broil until cheese on top is toasted. 

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