This spaghetti squash lasagna has all the layers of ricotta, ground beef, sauce and mozzarella with nutritious squash instead of noodles.
You know I love finding ways to sneak more veggies and protein into dinner, and this spaghetti squash lasagna is such a good one! It’s loaded with all those hearty lasagna flavours we love, but none of the noodles. And honestly, I don’t even miss them!
Why you’ll love this recipe
- A healthier lasagna: This healthy spaghetti squash lasagna swaps pasta noodles for veggie-packed squash, giving you plenty of fibre and protein with all those classic lasagna flavours.
- Easier than you think: Made with simple ingredients and easy-to-prep squash boats, this spaghetti squash lasagna is a cozy, satisfying dinner the whole family will love.
Ingredients and substitutions
- Olive oil – Use avocado oil or another neutral cooking oil.
- Spaghetti squash – No replacement. Choose two medium spaghetti squash that can be cut in half lengthwise and used as serving vessels.
- Extra-lean ground beef – Swap for ground turkey, ground chicken or plant-based ground meat.
- Yellow onion – Use white onion, red onion or shallots for a slightly different flavour.
- Garlic – Fresh is best, but but jarred minced garlic works too or garlic powder in a pinch.
- Pasta sauce – Use your favourite store-bought marinara sauce.
- Ricotta cheese – Cottage cheese can work as a substitute. Blend it first for a smoother, creamier texture.
- Mozzarella cheese – Use shredded provolone or an Italian cheese blend for a similar melty topping.
- Fresh basil – Garnish with fresh parsley or dried basil if needed.
How to make spaghetti squash lasagna
Step 1: Prep the squash
Microwave the spaghetti squash, cut in half lengthwise and hollow out.
Step 2: Bake the squash
Season the squash and bake on a parchment lines baking sheet for 40 minutes.
Step 3: Cook the ground beef
Sauté the ground beef until browned then add the onions and garlic.
Step 4: Add the sauce
Add the tomato sauce and cook for a couple more minutes then set aside.
Step 5: Remove the squash
Remove the squash from the oven then with a fork, scrape the inside to create strands.
Step 6: Layer the fillings and finish
Add a layer of ricotta then meat beef sauce and top with cheese. Bake until melted then serve and enjoy!
Tips & Variations
Here are some tips and variations so your spaghetti squash lasagna turns out perfect every time:
- Make the squash easier to cut: Microwave for 2 minutes to soften the skin, then cut in half lengthwise.
- Avoid watery lasagna: Remove excess moisture if needed when scrapping the inside and before adding the toppings.
- Swap the protein: Use ground chicken or turkey for a leaner option.
- Make it vegetarian: Use a plant-based ground meat or lentils in the sauce.
- Add veggies: Sauté mushrooms, spinach or diced bell peppers into the meat sauce for extra flavour and nutrients.
- Change up the cheese: Blend cottage cheese until smooth to replace the ricotta, or use provolone instead of mozzarella.
- More: Check out my full list of the best spaghetti squash recipes!
Frequently asked questions
How do you cut spaghetti squash?
Spaghetti squash can be a little intimidating to cut, but I find it helpful to microwave it for 2 minutes to soften the skin. Then carefully slice it evenly in half, lengthwise. Scoop out the seeds and you’re good to go.
Can I make spaghetti squash lasagna ahead of time?
You can make everything and assemble ahead of time so you’re just heating it through when dinner rolls around. But I prefer to prep the ingredients instead and cook it fresh. Chop the onions, mince the garlic, shred the cheese and prep the squash, then watch how fast dinner comes together.
Is spaghetti squash lasagna healthy?
Yes! This spaghetti squash lasagna is a low-carb alternative to a traditional lasagna made with noodles. It’s loaded with veggies, fibre and protein making it a well-balanced meal. Plus you won’t even miss the noodles!
What to serve with spaghetti squash lasagna
This recipe is loaded will all the protein and veggies making it a full meal on it’s own, but here are some ideas:
- Crusty bread or garlic bread
- Garden salad with Italian vinaigrette
- More roasted veggies like broccoli, zucchini or bell peppers
Storing and reheating
Storing: Let the spaghetti squash lasagna cool completely, then transfer leftovers to airtight containers and refrigerate for up to 4 days.
Reheating: Reheat in the microwave for 2–3 minutes, or until heated through. You can also reheat in a 350°F oven, covered with foil, for about 15–20 minutes.
Freezing: Let the spaghetti squash lasagna cool completely, then transfer to freezer-safe containers or foil containers and freeze for up to 3 months. Note that the squash may become mushy after defrosting.
Defrosting and reheating: Thaw overnight in the fridge, then reheat in the microwave or in a 350°F oven until heated through.
More easy spaghetti squash recipes
Spaghetti Squash Lasagna
Ingredients
- 1 tbsp olive oil
- 2 spaghetti squash
- 1 lb extra-lean ground beef
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 650mL jar pasta sauce
- 1/2 cup ricotta cheese
- 1 cup mozzarella cheese grated
- 2 tbsp fresh basil finely chopped, for garnish
Instructions
- Preheat oven to 400 F. Microwave spaghetti squash for 2 min to soften, then slice in half lengthwise. Scoop out seeds, then drizzle each half with a bit of olive oil, season with salt & pepper and bake for 40 min.
- Meanwhile, heat a large skillet then add ground beef, crumbling with a spatula. Add onion and season with salt & pepper to taste, then saute for 5-7 minutes until cooked through, then add minced garlic, cooking 1 more minute. Add pasta sauce, cooking another 2 minutes, then remove from heat.
- Remove spaghetti squash from oven, and scrape with a fork to make strands. Remove squash from the oven and spread 2 tbsp of ricotta cheese inside each vessel, then divide meat sauce. Top each with 1/4 cup grated mozzarella, then bake another 10 minutes.
- Remove from oven and let cool for 5 minutes before garnishing with basil or other fresh herbs of your choice. Serve and enjoy!
Comments & Reviews
Renee Amaral says
Delicious!