If you’ve never experienced the magic that is spaghetti squash, this is the recipe to kick off your new fall obsession. It’s called spaghetti squash for a reason, after all, and these tender strands of squash make a remarkable stand-in for our favorite pastas.
In this recipe, the mild-tasting squash gets a lasagne makeover. Mozzarella, ricotta, meat sauce – the works. It’s a bowl of hot-baked goodness that you get all to yourself, no sharing required.
I won’t lie to you: Spaghetti squash is really not the same as actual spaghetti. You won’t be able to fool yourself or your family members into thinking they’re eating the real thing.
Still, spaghetti squash has its own merits. It’s very mild-tasting – none of that “squashy” flavor that some don’t like. It also has a unique texture that’s easy to love. Where most squashes get very soft after cooking, strands of spaghetti squash become tender, but stay distinct. In a sauce like this one, they add heartiness and substance without screaming “Squash!”
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This recipe uses two medium-sized spaghetti squashes to make four very generous servings. Come hungry. You can also make this in a 2-quart casserole dish. You lose the fun of eating from a squash, but it makes smaller serving sizes and dealing with leftovers a little easier. Everything can be prepped and assembled the night before you plan to eat, just increase the time in the oven to give the refrigerated fillings time to warm through.
Whether your aim is more vegetables, fewer carbohydrates or just a new go-to weeknight recipe, this is a sure bet.