Roasted Garlic & Spinach “Lasagna” Stuffed Spaghetti Squash.

Merry Christmas! Today is Thursday, December 25, 2025. Here in Agadir, the morning sun is likely reflecting off the Atlantic, and while many are diving into heavy holiday roasts, you might be looking for something that feels festive and indulgent but is secretly packed with vegetables.

The Stuffed Spaghetti Squash is a culinary magic trick. When roasted, the flesh of the squash transforms into tender, noodle-like strands that act as a low-carb canvas for whatever flavors you crave.¹ This “Lasagna” style version is the ultimate comfort food—rich with ricotta, brightened with spinach, and topped with a bubbling golden layer of mozzarella. It’s a warm hug of a meal that won’t leave you in a “pasta coma” before the holiday festivities are over.

Ingredients

To get that classic Italian profile, we focus on high-quality cheeses and a bit of aromatics.

The Vessel

1 Medium-Large Spaghetti Squash: (About 3 lbs).²
2 tbsp Extra Virgin Olive Oil.
Salt and Black Pepper.

The “Lasagna” Filling

1 cup Whole Milk Ricotta: For that creamy, classic texture.
1/2 cup Freshly Grated Parmesan.
2 cups Fresh Baby Spinach: Chopped.
2 cloves Garlic: Minced.
1 tsp Dried Oregano or Italian Seasoning.
1/2 cup Marinara Sauce: (Optional, for a “red” version).

The Topping

1 cup Shredded Mozzarella Cheese.
Fresh Basil or Parsley: For garnish.

Instructions: The Path to “Al Dente” Strands

The biggest mistake people make with spaghetti squash is overcooking it until it’s mushy. We want strands with a bit of “bite.”

1. Prep and Roast

Preheat your oven to 400°F (205°C).

The Secret Cut: Carefully slice the squash in half lengthwise. Scoop out the seeds and discard (or save for roasting later!).
The Moisture Hack: Rub the inside with olive oil and a generous pinch of salt. Place them cut-side down on a baking sheet. This allows the steam to escape and prevents the “pool of water” effect.
Bake for 35–45 minutes. You’ll know it’s ready when the skin is easily pierced with a fork.

2. The Scrape

Flip the squash over (careful, it’s hot!). Use a fork to gently scrape the inside flesh. It will naturally pull away in long, spaghetti-like strands. Leave the strands inside the “bowl” of the skin.

3. The Filling Mix

In a medium bowl, stir together the ricotta, Parmesan, minced garlic, oregano, and chopped spinach.

If you’re using marinara, you can either mix it in now or layer it at the bottom of the squash.

4. Stuff and Broil

Fold the ricotta mixture into the squash strands directly inside the shell. Give it a gentle toss so the cheese is distributed throughout the “noodles.”

Top each half with a thick layer of shredded mozzarella.
Return to the oven (or turn on the Broiler) for 3–5 minutes until the cheese is bubbling and has those beautiful toasted brown spots.

Flavor & Texture Notes

This dish is a textural delight. You get the crunchy, toasted cheese on top, followed by the creamy, garlicky ricotta center. The squash itself has a very mild, slightly nutty sweetness that mimics pasta remarkably well. Because we roasted it face-down, the strands remain distinct and “al dente” rather than watery.

Variations: Change the Vibe

Depending on your holiday mood, you can easily swap the flavor profile:

The Twist	Key Ingredients	Result
Mediterranean	Feta, Olives, Sundried Tomatoes, Chickpeas.	Briny, bright, and tangy.
Southwest	Black Beans, Corn, Salsa, Pepper Jack.	Spicy and smoky.
Buffalo Chicken	Shredded Chicken, Buffalo Sauce, Blue Cheese.	Bold, zesty, and high-protein.

FAQ

How do I prevent the squash from being watery?

After you cut the squash, salt the insides and let it sit for 10 minutes. Pat it dry with a paper towel before oiling and roasting. This draws out the excess moisture that usually makes the “noodles” soggy.

Can I make this ahead of time?

Yes! You can roast the squash and mix the filling a day in advance. When you’re ready to eat, just stuff them, top with mozzarella, and bake at 350°F until heated through (about 15-20 minutes), then broil at the end.

What should I serve this with?

Since it’s a complete meal in a bowl, it pairs beautifully with a crisp arugula salad or some garlic crostini to scoop up the extra cheese.

A Christmas Day Treat

As you celebrate today in Agadir, let this dish be a reminder that holiday food can be both indulgent and nourishing. It’s a beautiful, colorful addition to any table—even if it’s just a quiet lunch for two.