Lasagna Spaghetti Squash
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Sooooo…..you need to make this recipe.
I have made it twice already in less than a week! It is healthy and will satisfy your craving for lasagna.
Spaghetti Squash is versatile!
Spaghetti squash is such a great vegetable because you can do so much with it, like how this recipe uses it as a bowl for the lasagna.
Spaghetti squash is a Fall/Winter vegetable and is a perfect alternative for pasta and much lower in calories. It is naturally gluten free (for those of you with Celiac disease or gluten sensitivities).
Eating a more plant based diet will provide your body with more fiber, vitamins, and other nutrients that can help prevent obesity and other chronic diseases
If you are looking for a low-carb option, spaghetti squash is going to be your best friend! You can save a ton of calories by eating spaghetti squash and won’t have that overly full feeling you may get after eating a plate of regular spaghetti!
Spaghetti squash vs pasta:
- Both are low in fat, salt, and provide fiber in our diets. Squash has antioxidants you won’t find in regular pasta.
- Pasta can have up to 182 calories (1 cup of small shells) vs spaghetti squash only has 42 calories for 1 cup.
- Pasta has 35.5g of carbohydrates while the squash only has 10g of carbs (per 1 cup)
How do I cook my spaghetti squash?
#1: In the oven!
Cut your squash in half lengthwise with a sharp knife (be careful!) and scoop the seeds out, just like you would do with a pumpkin on Halloween.
Pro tip: If you want, you can save the seeds too and roast them like pumpkin seeds!
Next, brush the inside of the squash with 1-2Tbsp Extra Virgin Olive Oil and sprinkle with salt, pepper, and garlic powder.
Place the halves on a baking sheet lined with foil and make sure the squash is placed with the skin side up so the cut part faces down.
Cook in a preheated 425° F oven for 30-45 minutes, or until tender.
You can also place the squash in the microwave but I like using the oven best to give it that roasted flavor.
When the squash is ready, scrape a fork into the flesh and spaghetti-like strands will appear. It is actually pretty neat! Fluff the strands just enough to make room for all the filling.
#2 Make it in your Instant Pot or Pressure Cooker!
- I have a video on this simple spaghetti squash post to show you how to make a Spaghetti Squash in your Instant Pot!
Cut the squash in half and scoop out the seeds.
Place the trivet down on the bottom and then add 1 cup of water.
Arrange the squash in the Instant Pot.
Close the lid and make sure the Instant Pot is set on sealing and not venting!
Set to manual, high-pressure for 7 minutes. If you have a rather large spaghetti square (2 pounds + cook for 10 minutes)
When the timer goes off, use the quick release method by switching the valve from sealing to venting carefully with a towel so you do not burn your hand!
Wait about 3-5 minutes for the steam and pressure to dissipate.
Open the lid and test the squash. Use the tines of a fork to separate the cooked squash. Take a bite to test that it’s done. (I like my squash tender but not mushy).
Ingredients needed:
- Spaghetti Squash: This can be found in the produce area of most local grocery stores especially during the Fall and Winter months.
- Olive Oil
- Seasonings: Salt, Pepper, Garlic powder, Italian Seasoning, fennel seed, bay leaves, paprika
- Lean Ground Turkey
- White onion
- Crushed tomatoes (canned)
- Tomato Paste
- Balsamic Vinegar
- Fresh Basil
- Low fat ricotta
- Freshly shredded mozzarella cheese
How to make lasagna spaghetti squash?
- Cook the squash in the oven or Instant pot. Instruction in above post. (30-45 mins at 425 degrees).
- While the spaghetti squash is in the oven, cook the ground turkey and set it aside. Sprinkle a pinch of salt, pepper, and garlic powder on it for some flavor.
- Heat olive oil in a large saute pan over medium heat, add diced onion and cook until tender. (~5 minutes).
- Add the garlic, red pepper flakes, fennel and cook for ~1 minute.
- Add the turkey, tomatoes, tomato paste, Italian seasoning, bay leaves, paprika, balsamic vinegar, salt, pepper and bring it to a simmer. Simmer the meat sauce on low until your squash is done.
- In a small bowl, mix the ricotta and fresh basil together. Set aside.
- Once your squash is done, use the tines of a fork to fluff up some of the spaghetti squash strands. Then, scoop some of the basil/ricotta mixture into the squash halves. Followed by some of the meat sauce and place mozzarella on top. (No real measurements here, just load it up!)
- Broil in the oven for 1-3 minutes, or until cheese has melted and turned a golden brown!
Other Spaghetti Squash recipes you might enjoy:
Simple Spaghetti Squash (with red sauce, Instant Pot Video)
Spaghetti Squash Chicken Alfredo
Veggie Stuffed Spaghetti Squash
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Lasagna Spaghetti Squash
Ingredients
For the roasted spaghetti squash
- 1 medium spaghetti squash (2-4 lbs)
- 2 Tbsp. extra virgin olive oil
- Pinch of salt, pepper and garlic powder to season spaghetti squash
For the lasagna meat sauce
- 1 lb. lean ground turkey
- 1 Tbsp. Olive oil
- 1 medium white onion, diced
- 2 cloves garlic, minced
- 1 tsp. red pepper chili flakes (optional)
- 1 tsp. fennel seeds
- 1 (28 oz.) can crushed tomatoes
- 1 Tbsp. tomato paste
- 1 tsp. Italian seasoning
- 2 bay leaves
- 1 tsp. paprika
- 1 Tbsp. balsamic vinegar
For the cheese
- 1 cup low fat ricotta
- 2 Tbsp. fresh basil, roughly chopped
- 1 cup mozzarella cheese, shredded
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the spaghetti squash in the oven or Instant pot. See recipe notes.
- While the spaghetti squash is in the oven or Instant pot, cook the ground turkey and set it aside. Sprinkle a pinch of salt, pepper, and garlic powder.
- Heat olive oil in a large saute pan over medium heat, add diced onion and cook until tender. (~5 minutes).
- Add the garlic, red pepper flakes, fennel and cook for ~1 minute.
- Add the turkey, tomatoes, tomato paste, Italian seasoning, bay leaves, paprika, balsamic vinegar, salt, pepper and bring it to a simmer. Simmer the meat sauce on low until your squash is done.
- In a small bowl, mix the ricotta and fresh basil together. Set aside.
- Once your squash is done, use the tines of a fork to fluff up some of the spaghetti squash strands. Then, scoop some of the basil/ricotta mixture into the squash halves. Followed by some of the meat sauce and place mozzarella on top. (No real measurements here, just load it up!)
- Broil in the oven for 1-3 minutes, or until cheese has melted and turned a golden brown!
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Hope you enjoy! 🙂
I absolutely love this dish! It’s probably my favorite.
Thank you SO much Shannan!!
This is such an innovative way to enjoy all the flavours of lasagna without using pasta!
Thank you so much!!
This recipe looks like a keeper! The meat sauce sounds so delicious and spaghetti squash is a fantastic and healthier alternative to using regular pasta. Pinning right now!
Thank you so much Marie!!
This is the perfect dinner recipe! Filling and so flavorful! 🙂
Thank you Julia!!
Perfect to have a lighter option especially with all the carb heavy holidays dinners we’ve been having. Love that it doesn’t lose any of the amazing flavor too.
Exactly!! Thank you so much!
What a great way to use spaghetti squash. Yum!
It’s so versatile, right?! Thank you!
Trying this tonight Tawn! I cant wait! Might i just say you are an inspiration and always look happy and healthy!!
Aw thank you so much !!!:) let me know how you like it 🙂