Spaghetti Squash Lasagne – Gluten-free

Tonight I am posting a few recipes that will make it easy to be outside in this gorgeous weather and get a delicious meal on the table when you finally get inside.


They love it with butter

They love it with beef

Tossed  with olive oil

Or layered with cheese.




Spaghetti Squash Lasagna

Spaghetti squash lasagna is gluten-free, low-carb, and amazing! It features simple ingredients like spaghetti squash, baby spinach, and mozzarella cheese. Make this one-dish dinner in advance, and with this week’s wonderful weather, let everyone play outside longer, come in the house later, and enjoy an easy, delicious, satisfying meal. HINT:  freeze pre-portioned leftovers for a quick reheatable dinner. 


  • 1 medium spaghetti squash (about 4 cups cooked, divided)
  • 1 1/2 cups low-fat ricotta cheese, divided
  • 1 large egg
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups thick marinara sauce, divided
  • 4 cups fresh baby spinach, chopped and divided
  • 1/2 cup part-skim mozzarella cheese, divided
  • Grape tomatoes (optional garnish)
  • Red pepper flakes (optional garnish)


Slice spaghetti squash in half, remove the seeds, brush with olive oil, sprinkle with kosher or sea salt, and bake it flesh side down for 40 minutes at 350°F in a pan filled with about an inch of water. 

(Here’s a hint to make this effortlessly:  bake the spaghetti squash the night before.)

 Run a fork into the spaghetti squash to create strands, and throw away the skin. Use a paper towel to pat away excess moisture.

Preheat the oven to 350°F.

Combine the ricotta with the egg, basil, oregano, and garlic powder.

Begin layering by placing 1/2 cup of the marinara sauce in the bottom of a greased 8×8 or 9×9 pan. Continue with 2 cups of cooked spaghetti squash, 3/4 cup of the ricotta mixture, 2 cups fresh chopped spinach, 1/2 cup marinara sauce, and 1/4 cup mozzarella. Repeat the process once with those same amounts (layering spaghetti squash, ricotta, spinach, pasta sauce, and finally mozzarella).

Garnish with sliced grape tomatoes, any additional chopped spinach or mozzarella, and red pepper flakes.

Bake uncovered for 30 minutes, until bubbling.

Let it sit for 10 minutes before slicing. To serve immediately, use a slotted spoon and allow any excess liquid to drain out of the pan. Leftovers will be even firmer and slice into nice squares.

NOTE:  Spaghetti squash has a lot of moisture — use the slotted spoon.


  • 1 medium spaghetti squash 
  • 1 1/2 cups low-fat ricotta cheese
  • 1 large egg
  •  dried basil
  •  dried oregano
  •  garlic powder
  • 1 1/2 cups thick marinara sauce
  • 4 cups fresh baby spinach, chopped 
  • 1/2 cup part-skim mozzarella chees
  • Grape tomatoes (optional garnish)
  • Red pepper flakes (optional garnish)

Source:  Uproot Kitchen



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