Spaghetti Squash Lasagna
Serves: 6
  • 1 medium spaghetti squash, halved lengthwise and seeds scraped out
  • 3 tablespoons oil
  • 3 garlic cloves, minced
  • ¼ teaspoon chili flakes
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 to16 ounces) white beans, drained
  • 1 bunch Swiss chard (12 ounces to 1 pound), de-ribbed and coarsely chopped
  • 8 ounces fresh mozzarella, thinly sliced
  • ½ cup grated Parmesan cheese
  1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Place squash, cut side down, on a greased baking sheet and roast until tender, about 40 minutes. Remove from oven and let cool slightly. Cradling one of the squash halves in one hand, use a fork to shred the squash flesh into a bowl. Repeat with remaining squash half.
  2. Meanwhile, heat oil, garlic, and pepper flakes in soup kettle or Dutch until garlic sizzles and starts to turn golden. Add tomatoes and beans; reduce heat to medium-low and simmer until reduced to a thick sauce, 12 to 15 minutes. Add Swiss chard; continue to cook until it wilts, just a couple of minutes.
  3. Increase oven temperature to 425 degrees. Spread a few tablespoons of the sauce over the bottom of a 9- by 9-inch greased baking pan. Press a generous 1½ cups of the spaghetti squash into the pan followed by half the sauce and a third each mozzarella and Parmesan cheeses. Repeat with another layer of 1½ cups squash, followed by remaining sauce and another third each: mozzarella and Parmesan cheeses, Make a final layer of 1½ cups squash, topped with remaining mozzarella and Parmesan cheese. Bake until lasagna is bubbly and cheese is spotty brown, about 30 minutes. Remove from oven and let stand 10 minutes. Cut or spoon a portion into each pasta plate. Serve.
If you’re an olive fan, add ½ cup pitted and coarsely chopped kalamata olives to the simmering tomato sauce. Depending on the squash size, you may have leftovers, which make a wonderful side dish.
Recipe by Three Many Cooks at