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Lasagna Spaghetti Squash

Dinner  |  Published on Dec 6, 2019  |  Last modified on Apr 4, 2020

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 filled with ground turkey, red sauce and ricotta cheese

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.

spaghetti squash filled with ground turkey, red sauce and ricotta cheese

Cook in a preheated 425 degree 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!

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). 

spaghetti squash filled with ground turkey, red sauce and ricotta cheese

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!

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Lasagna Spaghetti Squash is a low carb, hassle free weeknight dinner recipe the whole family will love! #krollskorner Click To Tweet

Other Spaghetti Squash recipes you might enjoy:

Pesto Spaghetti Squash

Simple Spaghetti Squash (with red sauce, Instant Pot Video)

Spaghetti Squash Chicken Alfredo

Veggie Stuffed Spaghetti Squash

Spaghetti Squash Egg Nests

Lasagna Spaghetti Squash

Lasagna Spaghetti Squash has all of the classic lasagna flavors you love like red sauce, ricotta cheese and Italian Seasonings but with much less carbohydrates!
5 from 4 votes
Print Recipe Pin Recipe Rate
Total Time: 45 minutes
Servings: 4 people
Calories: 438kcal

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

Instructions

  • Cook the spaghetti 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!

Notes

You may have leftover meat sauce. Save for leftovers or make another spaghetti squash to eat for lunch the next day!
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Nutrition

Calories: 438kcal | Carbohydrates: 16.5g

Hope you enjoy! 🙂

I’d love to see what you made!!

Share it with me on Instagram or Facebook and tag me @krolls_korner or use the hashtag #KrollsKorner!

What Do You Think?

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  1. 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!

  2. 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.

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