Faux Lasagna with Spaghetti Squash


Instructions for Cooking Spaghetti Squash

To Microwave

Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Let stand covered for 5 minutes.With fork “comb” out the strands. 

To Boil

Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done. Let stand to cool, then use fork to separate the spaghetti strands.

Faux Lasagna with Spaghetti Squash

Pale cylindrical spaghetti squash averages 4 to 8 pounds. It’s available all year in many markets, though prime time is fall and early winter. This recipe calls for one spaghetti squash, cooked by your favorite method and separated into strands. (Since I am too impatient to bake mine for the required hour, I generally microwave or boil it—see note on prior page.*) Once squash is cool, this dish is fun to make with your favorite middle-school sous chef. A 4-ounce portion of spaghetti squash has only 40 calories, so dieters may prefer it to true lasagna. Serves 6, with tossed salad and crusty bread.

  • 1 large yellow onion, diced

  • 1 green bell pepper, seeded and chopped

  • 1 red bell pepper, seeded and chopped

  • 2 tablespoons olive oil

  • 1 can (28 ounces) crushed tomatoes

  • 3–5 cloves garlic, minced

  • 1 teaspoon basil

  • 1/2 teaspoon oregano

  • 1/2 teaspoon crushed red pepper (optional)

  • 1 cup grated mozzarella cheese

  • 1/2 cup grated Parmesan cheese

  • Salt to taste

Preheat oven to 375° F. Mix the cheese together, set aside.


  1. Heat olive oil in a skillet and add the onion, pepper, and garlic. Sauté over medium heat for about 5 minutes.

  2. Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for about 15 minutes.

  3. Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish.

  4. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese.

  5. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10 to 15 minutes before serving.

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