I’ve made this a few times and every time I make it, I have to restrain myself from eating the whole pan. It’s that good.
I can’t really say this is a brand new recipe because I kind of took a few of my recipes and smashed them together. Isn’t that kind of the best type of meal? Using stuff you already have, throwing it together, and coming out with something even better?
I think so.
I also like this meal because it can last me the whole week. Yes, I can eat the same thing pretty much every night. I’m boring like that. But it saves me a lot of time, effort, and brainpower if I don’t have to figure out what I’m making for dinner every single night. Now, of course, I rotate what I make every few weeks so I’m not eating the same meal for months on end, but you get the point.
And if you’re making this recipe thinking it will taste just like lasagna, I’m going to stop you right here. Lasagna has noodles and this uses squash and despite the word spaghetti in the name, spaghetti squash in NO WAY tastes or feels like noodles. That doesn’t make it bad but I don’t want you expecting noodles and then getting disappointed. Just a fair warning.
This casserole IS, however, warm, gooey, and comforting which I think makes up for the lack of noodles. So make a big batch, settle in for a long winter, and enjoy!
Spaghetti Squash Lasagna Casserole
- 1 medium-sized spaghetti squash
- 1 batch of my tomato sauce (or your favorite tomato sauce)
- 1 batch of my quesadilla cheese OR three cups of shredded mozzarella
- 2 eggs (or two flax eggs)
- 1 tsp Italian seasonings
- salt and pepper
- Preheat the oven to 425. Line a baking sheet with foil and set aside.
- Slice the spaghetti squash in half, scoop out the seeds, drizzle with olive oil, sprinkle with Italian seasonings, salt, pepper, and roast for about 30 minutes or until you can easily pierce it with a fork.
- While the squash is roasting, make the tomato sauce. You can also do this ahead of time or just use store bought sauce.
- Once the squash is done lower the oven to 375. Scrape out the flesh and put it into a large bowl. Save about 1/2 cup of your tomato sauce and then pour the rest in with the squash and mix together. Let the squash cool slightly.
- While the squash is cooling make the cheese. Once it has thickened in the pot, remove it from heat, and set aside. Beat the two eggs in a small bowl and pour into the spaghetti squash and mix well.
- Get a large casserole dish and spread your saved tomato sauce on the bottom. Then evenly spread about half of the spaghetti squash into the pan. Pour in the cheese (or sprinkle in the mozzarella) and spread it over the squash. Add the rest of the squash, cover the dish with foil, and bake for about 20 to 30 minutes or until the edges are starting to brown.
- Remove from oven and let it cool for five minutes and then dig in!