If you’re craving a comforting Italian classic with a fresh, wholesome twist, these Spaghetti Squash Lasagna Cups Recipe are going to brighten your dinner table and your taste buds. Combining the delicate strands of roasted spaghetti squash with creamy ricotta, savory marinara, and melty mozzarella, these individual lasagna cups deliver all the rich flavors of traditional lasagna but in a lighter, fun-to-eat cup form. Whether you’re eager to sneak extra veggies into your meal or just love a cozy, cheesy dish, this recipe hits every note with ease and elegance.
Ingredients You’ll Need
Every ingredient in this Spaghetti Squash Lasagna Cups Recipe plays a crucial role in creating the perfect balance of flavor, texture, and color. From the slightly sweet spaghetti squash strands to the melty layers of cheese and the vibrant herbs, this list is both simple and essential.
- 1 medium spaghetti squash (about 2 pounds): The star of the dish, providing a low-carb, nutrient-packed base that mimics pasta strands wonderfully.
- 1 tablespoon olive oil: Adds richness and helps roast the squash to perfection with a subtle fruity note.
- 1/2 teaspoon salt: Enhances the natural sweetness of the squash and balances the flavors.
- 1/4 teaspoon ground black pepper: Adds a gentle kick to brighten the entire dish.
- 1 cup ricotta cheese: Creates a creamy, mild layer that keeps every bite soft and luscious.
- 1/2 cup grated Parmesan cheese: Adds a nutty, savory sharpness that complements the ricotta beautifully.
- 1 large egg: Binds the cheese mixture so each cup holds perfectly together.
- 1/2 teaspoon dried Italian herbs: Brings in classic Italian flavors like oregano, basil, and thyme for an aromatic boost.
- 1/4 teaspoon garlic powder: Infuses a gentle garlic essence without overpowering the dish.
- 1 cup marinara sauce: Provides tangy tomato depth and vibrant color, essential for that lasagna feel.
- 1 cup shredded mozzarella cheese: Melts to a golden, bubbly topping that’s pure comfort.
- 2 tablespoons chopped fresh basil (optional): Adds a fresh, herbaceous garnish that’s visually stunning and fragrant.
How to Make Spaghetti Squash Lasagna Cups Recipe
Step 1: Prepare and Roast the Squash
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper for easy cleanup. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and brush the flesh sides with olive oil. Season with salt and pepper, then place cut-side down on the baking sheet. Roast for 30 to 40 minutes until the flesh is tender and can easily be shredded with a fork. This step brings out the natural sweetness of the squash and creates those beautiful, spaghetti-like strands we love.
Step 2: Cool and Shred the Squash
Once roasted, let the squash cool enough to handle safely. Using a fork, carefully separate the flesh into strands. To prevent sogginess and ensure your lasagna cups hold their shape, transfer the strands onto a clean towel or cheesecloth and gently squeeze out any excess moisture. This moisture removal step is key for perfectly structured cups that aren’t watery.
Step 3: Prep the Muffin Tin and Form Cups
Reduce your oven temperature to 375°F and lightly grease a 12-cup standard muffin tin. Evenly divide the spaghetti squash strands into the muffin cups, pressing the squash firmly along the bottom and the sides to form sturdy little cups. These will serve as the base and container for your layers, so take your time shaping them nicely.
Step 4: Mix the Ricotta Filling
In a medium mixing bowl, combine ricotta cheese, grated Parmesan, the large egg, dried Italian herbs, and garlic powder. Mix until smooth and creamy. This mixture provides the luscious, seasoned filling that makes these cups so irresistibly creamy inside.
Step 5: Assemble the Cups
Spoon a heaping tablespoon of the ricotta mixture into each spaghetti squash cup, creating a rich, creamy layer. Next, add a spoonful of marinara sauce on top, giving that bright tomato flavor that lasagna lovers crave. Finally, sprinkle shredded mozzarella cheese evenly over each assembled cup for that quintessential melty topping.
Step 6: Bake to Perfection
Bake the cups for 20 minutes, or until the cheese is bubbling and perfectly golden brown. This baking time allows the flavors to meld together beautifully and the tops to develop that irresistible cheesy crust.
Step 7: Cool and Remove from Muffin Tin
After baking, let the cups cool in the muffin tin for 5 minutes. This rest time helps them firm up slightly, making them easier to remove without breaking. Use a knife to gently loosen the edges before carefully lifting each cup from the tin. To finish, garnish with fresh chopped basil if you like a pop of color and fresh herbal aroma.
How to Serve Spaghetti Squash Lasagna Cups Recipe
Garnishes
Fresh chopped basil is a classic and lovely garnish that brightens every bite with a fragrant, garden-fresh note. A sprinkle of extra Parmesan or a drizzle of good-quality olive oil also adds a lovely finishing touch. For a little spice, try a pinch of red pepper flakes.
Side Dishes
To complement the hearty, cheesy lasagna cups, serve alongside a crisp green salad with a light lemon vinaigrette or some roasted seasonal vegetables. These sides add refreshing contrast and keep the meal balanced and colorful.
Creative Ways to Present
These lasagna cups are perfect for individual servings at dinner parties or family meals. For a fun twist, serve them in colorful mini ramekins or even inside hollowed bell peppers for added vibrancy. They also make fantastic picnic or potluck fare, as they’re portable and easy to eat with just a fork.
Make Ahead and Storage
Storing Leftovers
Leftover Spaghetti Squash Lasagna Cups can be stored in an airtight container in the refrigerator for up to 3 days. They keep their texture and flavor well, making them perfect for quick lunches or a second dinner.
Freezing
If you want to save them for later, these cups freeze beautifully. Wrap each cup individually with plastic wrap and place in a freezer-safe container or zip-top bag. They’ll keep for up to 2 months without sacrificing taste or texture.
Reheating
To reheat, bake frozen cups in a preheated 350°F oven for 15–20 minutes or until heated through. For refrigerated cups, a 10-minute warm-up should be sufficient. Avoid microwaving if possible to preserve their lovely structure and avoid sogginess.
FAQs
Can I use a different type of cheese in this recipe?
Absolutely! While ricotta, Parmesan, and mozzarella give the classic lasagna flavor, you could experiment with cottage cheese, fontina, or even a bit of goat cheese for a tangy twist. Just keep the texture creamy to maintain that perfect filling.
Is spaghetti squash the best substitute for noodles in this recipe?
Yes, spaghetti squash works wonderfully because when roasted, it naturally separates into strands that resemble pasta noodles. It’s lower in calories and carbohydrates while adding a slight sweetness and great texture.
How can I make this recipe vegetarian or vegan?
This recipe is already vegetarian-friendly. To make it vegan, swap out the cheeses for plant-based alternatives and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Use a vegan marinara sauce to complete the dish.
Can I prepare these ahead of time and bake later?
Yes! You can assemble the lasagna cups in the muffin tin, cover them tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.
Are these lasagna cups gluten-free?
Yes, this Spaghetti Squash Lasagna Cups Recipe is naturally gluten-free since it uses spaghetti squash instead of traditional pasta. Just make sure your marinara sauce and other ingredients don’t contain hidden gluten.
Final Thoughts
These Spaghetti Squash Lasagna Cups Recipe offer such a delightful, healthier way to enjoy classic lasagna flavors with an innovative spin. They’re perfect for weeknight dinners, entertaining guests, or meal prep that feels indulgent without the heaviness. I truly hope you give this recipe a try and discover just how delicious and fun spaghetti squash can be when paired with creamy cheeses and rich tomato sauce. Your taste buds are in for a treat!
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Spaghetti Squash Lasagna Cups Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
These Spaghetti Squash Lasagna Cups are a low-carb, gluten-free twist on classic lasagna, featuring roasted spaghetti squash as the base filled with a creamy ricotta mixture, marinara sauce, and melted mozzarella. Perfect as a comforting and flavorful appetizer or main dish, they are easy to prepare and bake in muffin tins for individual servings.
Ingredients
Spaghetti Squash Base
- 1 medium spaghetti squash (about 2 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Ricotta Mixture
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon dried Italian herbs
- 1/4 teaspoon garlic powder
Toppings
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh basil (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the squash.
- Prepare Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt and black pepper. Place each half cut-side down on the prepared baking sheet.
- Roast the Squash: Roast the squash in the oven for 30 to 40 minutes until the flesh is tender and can be easily shredded with a fork. Let it cool enough to handle safely.
- Reduce Oven Temperature and Grease Muffin Tin: Lower the oven temperature to 375°F (190°C). Grease a 12-cup standard muffin tin to prevent sticking.
- Shred and Drain Squash: Use a fork to shred the roasted squash flesh into noodle-like strands. Place the strands in a clean towel or cheesecloth and squeeze out excess moisture to prevent sogginess.
- Form Squash Cups: Evenly divide the shredded squash among the muffin cups, pressing firmly to form cup shapes lining the bottom and sides of each muffin cup.
- Prepare Ricotta Filling: In a mixing bowl, combine ricotta cheese, grated Parmesan, egg, dried Italian herbs, and garlic powder until smooth and well blended.
- Fill the Cups: Spoon a heaping tablespoon of the ricotta mixture into each squash cup, then top each with a spoonful of marinara sauce.
- Add Cheese Topping: Sprinkle shredded mozzarella cheese evenly over the marinara layer in each cup.
- Bake the Cups: Bake the filled lasagna cups for about 20 minutes, or until the cheese is bubbling and has turned golden brown.
- Cool and Serve: Let the cups cool in the muffin tin for 5 minutes, then carefully loosen the edges with a knife to remove them. Garnish with chopped fresh basil if desired before serving.
Notes
- Squeezing excess moisture from the spaghetti squash is crucial to prevent soggy lasagna cups.
- You can substitute marinara with your preferred tomato sauce for different flavors.
- For a vegetarian option, ensure the marinara sauce does not contain meat.
- Leftover cups can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Adding fresh basil at the end enhances flavor and adds a fresh aroma.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
