Spaghetti Squash Veggie Lasagna

Something Different, Starring: Spaghetti Squash

And now, for something completely different.

Or not.

OK, so it’s pretty hard to do anything non-spaghetti-related with spaghetti squash. Believe me. I scoured the internet for recipes and didn’t really find anything inspiring.

At least I didn’t just make spaghetti with it.

* harps playing in the background as we go back in time *

It all started with this dang spaghetti squash that had been sitting on the counter staring at me for a couple weeks. I wanted to do something different with it. Easier said than done.

Whatever this beast would become, it first needed to be roasted. I like to add a little coconut oil to the cut side of the squash before I roast it. Most people seem to use olive oil, but the coconut oil has such a great depth of flavor. It worked really well here. Into the oven it went for 40 minutes. And out…

Roasted Spaghetti Squash

Roasted Spaghetti Squash

I started assembling stuff in search of inspiration.



Forking spaghetti squash is fun.

Forking the Squash

Forking the Squash

Let’s make a veggie lasagna with it!

I sauteed the onion, pepper, broccoli, and asparagus with the Herbs de Provence. Then I remembered I had 1 link of Field Roast anti-sausage left and threw that in there. In another pot, I made a tomato basil marinara.

Then, I layered the squash and veggies with some red pepper hummus and Daiya vegan mozzarella and baked it all for 35 minutes or so at 350F.

Spaghetti Squash Veggie Lasagna

Spaghetti Squash Veggie Lasagna

Look at all those veggies! The only downside – it probably could have used a double-batch of marinara. That didn’t stop me from licking the plate clean.

Spaghetti Squash Veggie Lasagna

Spaghetti Squash Veggie Lasagna

The peppers were from the garden of a colleague of mine, picked less than 24 hours prior. So good!

This was a much more enjoyable way to eat spaghetti squash – and I can say with a good deal of certainty that this is how I’ll make lasagna from here on out!

My New Friend, Spaghetti Squash

Make new friends, but keep the old…

I made friends with butternut squash this past winter, early into my “try new foods” experiment. This week, I made friends with a dear relative of the butternut squash – the spaghetti squash. And what a perfect name! This squash makes spaghetti! For real!

It makes a great substitute for traditional pasta noodles, and I plan to try it in every noodle dish I’ve ever had! Last night, though, I did a double-dip into the new foods arena: I roasted a spaghetti squash, and topped it with a sauteed mushroom sauce. Pretty brave, methinks. I’ve been terrified of mushrooms pretty much my entire life. Ironically, I think that they taste good – but I still have to avoid thinking about what I’m eating in order to tolerate them.

I got this recipe from Emily at The Front Burner – Spaghetti Squash and Vegan Mushroom Cream Sauce

Now, I’m certain this recipe would work just as well as a traditional non-vegan cream sauce. (In fact, I had to make mine an almost-vegan cream sauce, because the local grocery store didn’t have non-dairy creamer and I didn’t feel like making the 30 minute trek out to Whole Foods, so I had to get the dairy kind – but I did use soy milk as my sauce base).

Here’s what my dinner looked like (you can find many more photos of the process at the original link): was delish!

I think what “made” the dish was the garlic and olive oil rub that I did on the spaghetti squash before roasting it. I’ve heard that butter and cinnamon works well too, for a more dessert-style side dish (thanks, Athir!) There really isn’t much to it other than, cut the squash in half, scoop out the guts, rub with seasonings, and roast for an hour or so at 375F. When it’s nearly done, prep your sauce, and voila.

The spaghetti squash is a little crunchier than pasta, but not much. It’s also a little bit sweet (so I can see where it would make a great dessert side). It tasted great with garlic!

I plan to try a marinara/cream sauce mix this evening with the leftovers 🙂