Spaghetti Squash Lasagna

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This Spaghetti Squash Lasagna feeds your craving for lasagna without the pasta - it's a low carb gluten-free keto friendly recipe stuffed with rich flavor!

  • Author: Yumna Jawad
  • Posted:

Spaghetti Squash Lasagna

So it’s almost the end of 2018 and stuffed spaghetti squash is no longer this big deal trendy new recipe, but I still buy it all the time, especially when it’s in season in the fall. And one of my absolutely favorite recipes to make is this Spaghetti Squash Lasagna. I’ve been making it for years and this recipe is absolutely perfected now!

Back in like 2012/2013, this was one of the most pinned recipes out there…the idea of having the flavor of lasagna in a low-carb, gluten-free, diet-friendly disposable hot bowl of cheesy goodness was super sexy! I’m still super hot for this recipe…idc about the trends. Spaghetti squash lasagna will never go out of “style” for me. I’ll just create new ways to stuff it, mix it and top it.

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Final spaghetti squash lasagna dish up close with bite being taken out

How to Make Spaghetti Squash Lasagna

I start with one or two spaghetti squash. There’s enough sauce to make 4 servings, but you can make half the sauce or freeze the rest if you only want to cook one squash. I remove the seeds using a spoon. I usually just throw them away because I don’t have the patience to clean them out and roast them. But I have roasted them before, and they turn out great!

Collage of two images showing spaghetti squash halved before and after removing seeds

I transfer the spaghetti squash to a rimmed baking dish and fill the dish with enough water to cover the bottom of the pan. Then I season the spaghetti squash with salt and pepper and flip it over. Flipping it over is essential because it allows the water from the pan to steam the squash and cook them perfectly!

Collage of two images showing spaghetti squash halved face up with salt and pepper and then face down on a rimmed baking sheet with water

This is what it looks like after baking in the oven for 45 minutes. This was a medium sized spaghetti squash. The larger ones will take up to an hour in the oven. You’ll know it’s done because it will feel tender when poked.

Collage of two images showing spaghetti squash halved face down after done baking and then face up ready to be teased.

And this is the fun part! Honestly, it never gets old to tease apart the strands of the spaghetti squash. And now my kids join in on the fun too. When you pull it apart, it totally looks like spaghetti pasta. And I can’t get over that excitement hahaha!

Two spaghetti squash halves face up on a baking sheet. Fork teasing one of them to pull apart the strands

The lasagna part of these spaghetti squash lasagna boats comes in the sauce. It’s basically my mom’s classic lasagna sauce that I’ll use between layers of the tender strands of squash. Most lasagna recipes have a layer of ricotta, but my mom never did this with her lasagna recipe, so there’s no cheese layer here, which is good for keeping the meal on the lighter side. But you can certainly add a layer or ricotta or low-fat cottage cheese or extra layers of whole or shredded mozzarella cheese.

Collage of large saucepan showing the lasagna sauce getting made for the spaghetti squash lasagna

I then maker 2-3 layers of the sauce, spaghetti squash and mozzarella cheese. If I’m in a hurry, I just throw all the sauce on top. Then I top it off with mozzarella cheese, that when broiled becomes melted, bubbly, golden mozzarella cheese.

Collage of two images showing the lasagna sauce stuffed inside spaghetti squash and then the cheese being added

If you’ve never tried spaghetti squash before, I urge you my foodie friends, to buy one this weekend at your grocery store, and try this Spaghetti Squash Lasagna recipe. This is a great way to experiment with spaghetti squash. And before you know it, you’ll be experimenting with so many more pasta alternative recipes that use squash!

Final spaghetti squash lasagna dish up close from overview

I hope you love this healthy-ish feelgood Spaghetti Squash Lasagna recipe. If you make it, please leave me a comment telling me how you like it, or use hashtag #feelgoodfoodie on Instagram so I can see your recreations.

For more low-carb recipes like this, try these faves:

I created this blog post first on October 31, 2017. I am updating it today to include improved new step-by-step images!

5 from 2 votes
Final spaghetti squash lasagna dish up close from overview
Spaghetti Squash Lasagna
Prep Time
10 mins
Cook Time
1 min
Total Time
11 mins
 

This Spaghetti Squash Lasagna feeds your craving for lasagna without the pasta - it's a low carb gluten-free keto friendly recipe stuffed with rich flavor!

Course: Main Course
Cuisine: Italian
Keyword: Spaghetti Squash, Squash lasagna
Servings: 4 servings
Calories: 404 kcal
Author: Yumna Jawad
Ingredients
  • 2 spaghetti squash
  • 1 Tbsp olive oil
  • 1 lb lean ground beef or ground turkey
  • Salt and pepper to taste
  • 1 onion diced
  • 2 cloves garlic chopped
  • 2 tsp oregano
  • 2 tsp basil
  • 2 15 oz can crushed tomatoes
  • 2 oz tomato paste
  • 1/2 cup shredded mozzarella cheese
  • Parsley for serving if desired
Instructions
  1. Preheat the oven to 400ºF.
  2. Cut spaghetti squash in half lengthwise and scoop out seeds. Season with salt and pepper, place cut side down in a baking dish with about 1 inch of water. Bake for 45 minutes to 1 hour.
  3. You can also microwave it for 8-10 minutes if you prefer. Once it's fork tender, transfer to a cooling rack to cool off for a few minutes.
  4. In a large deep saute pan, heat the olive oil. Add the beef and season with salt and pepper. Brown the meat and break it into smaller pieces with your spoon until cooked through.
  5. Add onions and garlic; and season with oregano and basil. Saute the vegetables for about 5 minutes until they soften. Then, add crushed tomatoes and tomato paste. Mix to combine, bring to a boil and then simmer for 30 minutes.

  6. When spaghetti squash is cool to the touch, use a fork to shred the inside of the squash, which will come out in strands that look like spaghetti.
  7. To assemble, remove half of the strands from each squash and set aside. Season the squash with salt and pepper, layer some of the lasagna sauce on top of the squash strands.
  8. Then add another layer of the strands previously removed, top with more lasagna sauce and finish with about 2 tablespoons of shredded mozzarella cheese.
  9. Place the stuffed squash back in the baking dish and broil in the oven until the cheese is melted and bubbly, about 2-3 minutes.
  10. Serve as is in the squash, topped with parsley if desired.

Recipe Video

Recipe Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Make Ahead: You can make the 3 days ahead of time and freeze for up to 3 months. When ready to cook the spaghetti squash, just thaw the sauce and use normally in the recipe.

Substitutes: For best results, follow the recipe as is. However, you can use ground turkey or ground chicken if you'd like. You can also make your own marinara sauce or use store-bought sauce.

Nutrition Facts
Spaghetti Squash Lasagna
Amount Per Serving (1 boat)
Calories 404 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Cholesterol 81mg 27%
Sodium 358mg 15%
Potassium 1108mg 32%
Total Carbohydrates 39g 13%
Dietary Fiber 8g 32%
Sugars 16g
Protein 31g 62%
Vitamin A 17.8%
Vitamin C 19.1%
Calcium 21.4%
Iron 27.3%
* Percent Daily Values are based on a 2000 calorie diet.
This Spaghetti Squash Lasagna feeds your craving for lasagna without the pasta - it's a low carb gluten-free keto friendly recipe stuffed with rich flavor! | Low Carb Lasagna | Spaghetti Squash Recipe | Healthy Lasagna | #lasagna #squash #ketorecipes #feelgoodfoodie

Comments

  • Reply
    Amy
    October 22, 2018 at 2:07 am

    Love this healthy Feelgoodfoodie recipe.

  • Reply
    D.J.
    January 19, 2018 at 7:57 pm

    I just made this last weekend for my family and everyone loved it. It comes out looking so appetizing. Just a question, would you recommend roasting the squash only before eating or can I make some ahead of time?

    • Reply
      Yumna Jawad
      January 19, 2018 at 8:19 pm

      Awesome! Glad you liked it! I would recommend it’s best to roast the squash the same day so it doesn’t get soggy, but you can make the lasagna sauce the day before!

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