Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

I had made spaghetti squash a few days earlier and I didn't know what to do with it.  I did not want to just re-heat it and toss some veggies onto it.  I didn't feel like having rice with it.  Making it into a pasta dish was not at the top of my list so I decided that I could make a lasagna with it.  A day earlier I had made some gravy for pizza so I had that readily available and there are always vegetables in the refrigerator and so making this was going to be easy. I also wanted it to have a sort of sausage taste to it so I decided to make crumbled tempeh sausage as an added layer and then it really hit me.  Why not bake two eggs on top of it all to get a breakfast spaghetti squash lasagna.  Can you tell I was hungry and had just finished swimming?  When you finish swimming you want to eat anything and everything.  And on this day I made this lasagna that was incredibly delicious.  Here is my recipe:  

Spaghetti Squash Lasagna

Ingredients: 2 eggs, 150g Spaghetti Squash (already cooked), 1/3 block Tempeh (crumbled), 50g Crimini Mushrooms (chopped), 50g Asparagus (chopped), 50g Italian Squash (chopped), 50g Zucchini (chopped), Gravy (marinara sauce - I use Pomi and reduce it with honey and carrots and Italian Seasoning)

Nutritional Information: 406 calories, 35g Carbs, 16g Fat, 35g Protein


  1. Preheat oven to 355* (if you have not already made the spaghetti squash then cut it in half and remove seeds.  Place in oven and bake for 40 minutes)
  2. In baking dish coat bottom with a layer of the red gravy.
  3. Top red gravy with 1/3 (50g) of the spaghetti squash.
  4. Top spaghetti squash with 1/2 of the mushrooms, asparagus, italian squash, zucchini and red gravy.
  5. Repeat steps 3 and 4.
  6. Top the last layer of veggies with the last of the spaghetti squash and put in oven to bake for 15 minutes.
  7. While lasagna is baking cook the tempeh in a pan with cumin, fennel, rosemary and thyme (dried herbs but use just a pinch of each)
  8. After 15 minutes remove the baking dish from the oven. Top the lasagna with the tempeh.
  9. Made 2 wells in the tempeh and crack one egg in each well.
  10. Sprinkle salt and pepper onto the eggs and place back in the oven for 10 minutes.
  11. Remove the lasagna after 10 minutes and apply sriracha or your favorite hot sauce to the mixture.
  12. Dig in.

Be careful is going to be hot.

What Have You Made With Spaghetti Squash?

[caption id="attachment_6614" align="aligncenter" width="300"]SpaghettiSquashLasagna_dinner_recipe_vegetarian A layer of cheese may add a little bit extra to this meal[/caption]  
Jason Bahamundi

About the Author:

I grew up in New York and lived there for 34 years until I got divorced and moved 1600 miles to my new home in Texas.  I love New York and miss it but that does not mean that Texas hasn’t been great to me because it has.  It was here that I discovered endurance sports and specifically the sport of triathlon.  Triathlon has given me new life through all the challenges it presents.  I no longer look at life the same way and I can say that is in part due to my endeavor into this sport.

Related Stories

  • Snack/Dessert Recipes

Falafel is one of my favorite foods and anytime I can get my hands on it I am going to take advantage. A couple of weeks ago Karen and I were talking about going to one of our favorite Greek restaurants for falafel but I got the idea that we can just...