Spaghetti Squash Lasagna with Basil Walnut Pesto

I absolutely love spaghetti squash and this spaghetti squash lasagna is right up my alley.  Seriously, I did not miss the layers of pasta.  And as my husband says, “we could eat pasta every night and not get sick of it!” This spaghetti squash lasagna is so flavorful, garlicky and cheesy; the squash is just a lovely accompaniment to the rest of the Italian goodness.  Even my kids who are not big squash lovers gave this lasagna a whirl, and cleaned their plates.

I also happened upon a really cheap box of organic basil at the grocery store a couple days ago and did not want it going to waste.  With the leftover walnuts from Thanksgiving, I made this beautiful basil walnut pesto.  It really gives this dish the extra wow factor it so deserves.

This dish is incredibly easy to prepare.  The spaghetti squash is easily microwaved and cooks in less than 20 minutes.  I used a jarred tomato sauce and thinly sliced the mozzarella instead of grating (honestly-I hate grating!).  If you are really pressed for time just buy a prepared pesto.  You can have a delicious and healthy dinner within 45 minutes!

Spaghetti Squash Lasagna with Basil Walnut Pesto

Recipe by Liz Hughes

Prep time: 20 minutes
Cook time: 20-25 minutes
Total time: 45 minutes
Servings: 4 - 6 people
Ingredients

• 1 4lb. spaghetti squash, cut in half lengthwise, seeds removed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 2 cups prepared tomato sauce
• 1/2 cup basil walnut pesto (recipe below)
• 1 1lb. whole milk mozzarella, sliced in 1/4"rounds
• Parmesan Cheese

Cooking Directions

1. Pre-heat oven to 400 degrees F.
2. Place squash, cut side down in a microwave safe glass container. Cover with plastic wrap and pop a couple small holes in it for venting. Cook on high for 15-18 minutes or until squash is soft and scrapes away from skin like spaghetti.
3. Scrape out all of the squash and place in a strainer. gently press the squash so it releases some of it's liquid. Toss squash with olive oil, salt and pepper.
4. In a two quart casserole, layer half of the squash on the bottom. Top with 1 cup of tomato sauce, 6 heaping tablespoons of pesto and half of the sliced mozzarella. Add the second half of squash and layer the rest of the ingredients in the same order. Top with a sprinkling of parmesan cheese.
5. Place in center of oven and cook for 20-25 minutes or until sauce is bubbling and cheese in golden brown. Let sit for 5 minutes.

Basil Walnut Pesto

Ingredients

• 2 cups packed basil leaves
• 1/4 cup walnuts
• 1/2 cup grated parmesan
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• 1/4 teaspoon kosher salt

Cooking Directions

1. Put all of your ingredients into a food processor and blend until smooth.

More Fall Fest winter squash recipes from FN Dish and some of my favorite bloggers:

Feed Me Phoebe: Baked Acorn Squash with Maple-Siracha Glaze
Jeanette's Healthy Living: Thai Red Curry Chicken with Winter Squash
The Lemon Bowl: Stovetop Mac and Cheese with Winter Squash
Big Girls, Small Kitchen: Provencal Chicken Stew with Butternut Squash & Chickpeas
Weelicious: Cinnamon Roast Butternut Squash
Elephants and the Coconut Trees: Creamy Squash Rigatoni
Blue Apron Blog: Acorn Squash Tempura Tacos
Taste With The Eyes: A Hearty Tomato Soup with Sausage and Spaghetti Squash
Devour: Winter Squash Macaroni and Cheese
Dishin & Dishes: Roasted Acorn Squash Crescents with Sage Pecan Pesto
Napa Farmhouse 1885: Roasted Pumpkin & Apple Slices with Maple Syrup
Red or Green: Butternut Squash Salad with Kale, Cranberries and Cayenne
Virtually Homemade: Spaghetti Squash Lasagna with Basil Walnut Pesto
Domesticate Me: Chipotle Pork Tenderloin and Butternut Squash Tacos
Daily*Dishin: Kahlua Baked Acorn Squash
FN Dish: Comforting Winter Squash Sides