I thoroughly love spaghetti squash and am quite intrigued by it but never really cook it. I’m not sure why. I always think to make some sort of delicious dish including capers but the inspiration never quite comes together. So when I bought this squash at the farmer’s market I wondered what I’d come up with. I wanted something more special than a typical marinara ‘pasta’ dish but something along those lines as I was in the mood for a red sauce. Well my idea that came to mind was a lasagna. This is perfect because I love lasagna but have not been able to find non-wheat lasagna noodles. Actually this is a lie, while shopping for this dish I did for the first time see this item. But for the last few years I’ve been eagerly awaiting them. They now also make large shells too : ). Anyway back to the dish. My absolute favorite way to enjoy lasagna is vegetarian with spinach in the ricotta. Unfortunately as I was preparing this meal I realized I forgot to buy spinach. Huge bummer but I modified and used peas instead, which was a wonderful substitute. I kept this simple and bought a jar of vodka sauce instead of making a sauce. And I normally use egg in the ricotta layer but chose not to as I only made on layer in between two layers of squash noodles. This was awesome. I loved it for dinner and just as much again for lunch the following day!
Spaghetti Squash Lasanga
- spaghetti squash
- 16 oz. vodka sauce, I’m partial to the Cucina Antica brand (you can’t beat the ingredients)
- ricotta cheese, I’d say I used about 10-12 oz
- 1 cup frozen peas
- medium onion, sliced into thin half moons
- fresh mozzarella slices, I’d say I used about 4 ounces
- olive oil
- sprinkle of sugar, I used brown (optional)
- dried savory
- Bake spaghetti squash. My preferred method is to stab a few fork holes into the skin and to bake it in a 350° oven whole until you can lightly press in the skin. This took 40 minutes for me, my squash was on the medium-large side. Slice in half, scoop out seeds, and when cool enough scrape out ‘noodles’ with a fork. Set aside.
- Caramelize onions in some olive oil in a skillet over low heat. This take a good 20 minutes or so, if desired sprinkle in a bit of sugar. My onions were quite bitter so I did.
- Make ricotta mixture. Cook frozen peas and drain well. Puree with ricotta cheese using an immersion blender (a food processor will work too) and season with s&p.
- Assemble lasagna. Spread a thin layer of vodka sauce on the bottom of a 9×9 pyrex dish. Spread an even layer of spaghetti squash in the dish using half the squash. Top with caramelized onions and then the ricotta-spinach mixture. Next layer in the rest of the spaghetti squash. Finish off the top with the rest of the vodka sauce and a sprinkle of dried savory.
- Bake in a 350° oven for 30 minutes until heated through and bubbling at the edges. Remove from oven and top with mozzarella cheese. Place back in the oven and broil in the oven until lightly browned.