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Final spaghetti squash lasagna dish up close from overview
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5 from 16 votes

Spaghetti Squash Lasagna

This Spaghetti Squash Lasagna feeds your craving for lasagna without the pasta - it's a low carb, gluten-free and keto friendly recipe!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 400kcal
Author Yumna Jawad


  • 2 spaghetti squash
  • 1 tablespoon olive oil
  • 1 pound lean ground beef or ground turkey
  • Salt and pepper to taste
  • 1 onion diced
  • 2 cloves garlic clove chopped
  • 2 teaspoon oregano
  • 2 teaspoon basil
  • 2 15 oz can crushed tomatoes
  • 2 ounce tomato paste
  • ½ cup shredded mozzarella cheese
  • Parsley for serving if desired


  • Preheat the oven to 400ºF.
  • 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 until fork tender, about 45 minutes.
  • 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.
  • 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.
  • 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.
  • 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.
  • Then add another layer of the strands previously removed, top with more lasagna sauce and finish with about 2 tablespoons of shredded mozzarella cheese.
  • 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.
  • Serve as is in the squash, topped with parsley if desired.



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.


Serving: 1g | Calories: 400kcal | Carbohydrates: 40g | Protein: 32g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 79mg | Sodium: 366mg | Potassium: 1122mg | Fiber: 9g | Sugar: 16g | Vitamin A: 880IU | Vitamin C: 16mg | Calcium: 262mg | Iron: 5mg