In this blog, we'll walk you through the step-by-step process of making Matthew Bates's twice-baked spaghetti-squash lasagna, from selecting the right ingredients to mastering the cooking technique. Whether you're a seasoned chef or a kitchen novice, this recipe will quickly become a favorite in your culinary repertoire.
Why Spaghetti Squash?
Before diving into the recipe, it's worth exploring why spaghetti squash is such a fantastic ingredient for this dish. Spaghetti squash is a winter vegetable that's low in calories and high in vitamins A and C, fiber, and antioxidants. When cooked, the flesh of the squash pulls apart into strands that resemble spaghetti, making it an excellent low-carb alternative to pasta. Its mild flavor pairs beautifully with robust sauces and cheeses, making it the perfect base for a lasagna.
Ingredients You’ll Need
For Matthew Bates's twice-baked spaghetti-squash lasagna, you'll need the following ingredients:
1 large spaghetti squash (about 3-4 pounds)
2 cups marinara sauce (store-bought or homemade)
1 pound ground turkey or lean ground beef (optional for a meat version)
1 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional for a bit of heat)
1 1/2 cups ricotta cheese
1 large egg
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil or parsley for garnish
Step 1: Preparing the Spaghetti Squash
The first step in making this lasagna is to prepare the spaghetti squash.
Preheat your oven to 400°F (200°C). While the oven is heating, wash the spaghetti squash thoroughly.
Cut the squash in half lengthwise using a sharp knife. This can be a bit tricky because the squash is tough, so take your time and use caution.
Scoop out the seeds and the stringy pulp from the center of each half using a spoon.
Drizzle the inside of the squash halves with olive oil and season with a pinch of salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper.
Bake the squash for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
Once cooked, remove the squash from the oven and let it cool slightly. Then, use a fork to scrape the flesh, creating long spaghetti-like strands. Transfer the strands to a large bowl and set aside. Save the squash shells for later.
Step 2: Preparing the Meat Sauce (Optional)
While the squash is baking, you can start preparing the meat sauce if you're making a meat version of the lasagna.
Heat a large skillet over medium heat and add a tablespoon of olive oil.
Add the chopped onion and sauté for 5 minutes until it becomes soft and translucent.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the ground turkey or beef to the skillet, breaking it up with a spoon. Cook until the meat is browned and fully cooked, about 7-10 minutes.
Season the meat mixture with dried oregano, basil, red pepper flakes (if using), salt, and pepper.
Stir in the marinara sauce and let the mixture simmer on low heat for 10 minutes. If you prefer a vegetarian version, you can skip the meat and just use the marinara sauce with the sautéed onions and garlic.
Step 3: Assembling the Lasagna
Now that the spaghetti squash and meat sauce are ready, it's time to assemble the lasagna.
In a mixing bowl, combine the ricotta cheese, egg, 1/4 cup of the Parmesan cheese, salt, and pepper. Mix well until the ingredients are fully incorporated.
Add half of the spaghetti squash strands to the ricotta mixture and stir until evenly combined.
Take one of the reserved spaghetti squash shells and spread a thin layer of the meat sauce (or marinara sauce for the vegetarian version) on the bottom.
Spoon the ricotta and squash mixture over the sauce, spreading it out evenly.
Top with a layer of shredded mozzarella cheese.
Repeat the layers: add more meat sauce, followed by the remaining ricotta-squash mixture, and another layer of mozzarella cheese.
Sprinkle the top with the remaining Parmesan cheese for a golden, crispy finish.
Step 4: Baking the Lasagna
With the lasagna assembled, it's time for the second bake.
Reduce the oven temperature to 375°F (190°C).
Place the stuffed spaghetti squash shells on the baking sheet and bake for 20-25 minutes, or until the cheese is melted and bubbly.
If you want a crispier top, turn on the broiler for the last 2-3 minutes, keeping a close eye on it to prevent burning.
Step 5: Serving and Enjoying
Once the lasagna is baked to perfection, remove it from the oven and let it cool for a few minutes. Garnish with fresh basil or parsley for a burst of color and added flavor.
To serve, use a large spoon to scoop out portions of the lasagna, making sure to get layers of sauce, cheese, and squash in each serving. This dish pairs beautifully with a simple green salad and a glass of red wine.
Tips and Variations
Vegetarian Option: If you prefer a meatless version, simply omit the ground meat and use more vegetables in the sauce, such as mushrooms, zucchini, or bell peppers.
Cheese Alternatives: For a lighter version, you can substitute part-skim ricotta and mozzarella. If you're dairy-free, consider using cashew ricotta and dairy-free mozzarella.
Make-Ahead: This dish can be assembled ahead of time and stored in the refrigerator for up to a day. When ready to bake, just add an extra 5-10 minutes to the cooking time.
Conclusion
Matthew Bates's twice-baked spaghetti-squash lasagna is a delightful, nutritious twist on a classic comfort food. With its layers of rich marinara, creamy ricotta, and tender spaghetti squash, it’s a dish that satisfies cravings while keeping things light and healthy. Whether you’re cooking for a family dinner or a special occasion, this recipe is sure to impress. Give it a try, and enjoy the delicious combination of flavors and textures in every bite!
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