The first signs of winter have made an appearance, and this Spaghetti Squash Lasagna is the only sort of recipe it feels appropriate to be eating. It has all the characteristic lasagna comforts that we need when the thermometer dips—the stretchy cheese, the chunky, hearty red sauce, the load-up-your-fork and think-warm-thoughts appeal—but is lightened up enough to be a healthy weeknight meal.
I came up with this easy spaghetti squash recipe when I was testing out Crockpot Spaghetti Squash. We had an unusually high number of cooked spaghetti squash halves hanging out in our refrigerator awaiting their purpose.
Over the years, stuffed spaghetti squash boat recipes have become one of my favorite ways to serve spaghetti squash, especially these Taco Spaghetti Squash Boats and these Spaghetti Squash Boats with Chicken and Bacon. They’re incredibly filling, endlessly customizable, and taste ultra comforting, all while making it easy to sneak in your servings of veggies.
The inspiration for this spaghetti squash recipe came on a cold day when I was craving warm Italian food, which always seems to be the right remedy for a chilly day. I decided to try making lasagna with my extra baked spaghetti squash halves.
As you dig your fork into this recipe, you’ll find the components of classic lasagna, with one noticeable departure. Once you taste it, my very astute hunch is that you won’t mind the change one bit!