Sheet Pan Italian-Style Spaghetti Squash

Name: Sheet Pan Italian-Style Spaghetti Squash
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 1 medium spaghetti squash ((about 2½ pounds)); 2 tablespoons plus 2 teaspoons extra-virgin olive oil, (divided); 2 teaspoons kosher salt, (divided, plus more to taste); Freshly ground black pepper; 8 to 10 ounces cremini mushrooms (aka Baby Bella), (finely chopped ); 1 small yellow onion, (finely diced); 1 (8-ounce) package tempeh; 4 garlic cloves, (minced); 1½ teaspoons dried oregano; 1/4 teaspoon red pepper flakes, (plus more to taste); 1 (24-ounce) jar marinara sauce (about 3 cups); 1/2 cup tightly-packed fresh basil leaves, (chopped, plus more to garnish); 6 ounces shredded low-moisture mozzarella cheese (about 1½ cups), (divided ); 1¼ cups small-curd low-fat or full-fat cottage cheese; 1 ounce freshly grated Parmesan cheese (about 1/2 cup); crusty bread, (for serving (optional))

This is not your grandma's lasagna.

When you’re craving comfort food and Italian vibes but still want a dish that will fuel you, you need to try this crowd-friendly spaghetti squash recipe. Think of it as a veggie-packed lasagna without all the fuss—no layering, no working multiple pots at once, just really good, really satisfying flavors. (I’ve nicknamed it Superpower Spaghetti Squash). …