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5.0 from 18 votes

Spaghetti Squash Lasagna

Spaghetti Squash Lasagna is a tasty, low-cal solution to your favorite Italian dinner. Each spaghetti squash half is loaded with marinara sauce, meat, and Italian cheeses!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 4 servings
Calories: 601 kcal
Course: Main Course , Dinner
Cuisine: Italian

Ingredients

  • 2 spaghetti squash small or medium
  • salt and pepper to taste
  • 1/2 cup part skim ricotta cheese
  • 2 Tablespoons grated Parmesan cheese
  • 1 Tablespoon chopped parsley or basil
  • 3/4 cup mozzarella cheese shredded
For the sauce:
  • 1 teaspoon olive oil
  • 1/2 onion finely chopped
  • 3 cloves garlic minced
  • 14 ounces Italian sausage you can use reduced fat or chicken sausage
  • 14 ounces crushed tomatoes
  • salt and pepper to taste
  • 2 Tablespoons chopped basil

Instructions

    Cup of Yum
  1. Preheat oven to 400º. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake for about 1 hour, or longer if needed on a baking sheet, cut side down.
  2. In a small bowl combine the ricotta cheese, parmesan cheese, and parsley.
  3. In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft.
  4. Add the sausage and cook, breaking it up into smaller pieces until browned and cooked through.
  5. When cooked, add the crushed tomatoes and add salt and pepper to taste. Reduce heat to low and simmer for 20 to 30 minutes, adding fresh basil at the very end.
  6. When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on.
  7. When the spaghetti squash is cool enough to handle, use a fork to remove the flesh, which will come out in spaghetti-looking strands reserving the shells.
  8. Drain the squash on a paper towel to soak up any excess liquid, then toss it with half of the sauce. Place the spaghetti squash back into the 4 shells and place them on a baking sheet.
  9. Top each with the remaining sauce, 1 scoop of ricotta cheese mixture, and a little mozzarella cheese.
  10. Bake in the oven for 20 - 30 minutes or until everything is hot and the cheese is melted.

Notes

  • Time saving tip:  If you are short on time, you can brown the sausage and add a can of your favorite spaghetti sauce instead of making and simmering the sauce in the recipe.
  • Make it vegetarian by eliminating the sausage.  
  • If you prefer the microwave, cut the squash in half lengthwise, scoop out seeds and fibers and place it on a microwave-safe dish, and cover. Microwave for 8-9 minutes or until soft.
  • If you prefer the microwave, cut the squash in half lengthwise, scoop out seeds and fibers and place it on a microwave-safe dish, and cover. Microwave for 8-9 minutes or until soft.

Nutrition Information

Calories 601kcal (30%) Carbohydrates 13g (4%) Protein 32g (64%) Fat 47g (72%) Saturated Fat 20g (100%) Cholesterol 126mg (42%) Sodium 1287mg (54%) Potassium 671mg (19%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 1072IU (21%) Vitamin C 18mg (20%) Calcium 450mg (45%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 601

% Daily Value*

Calories 601kcal 30%
Carbohydrates 13g 4%
Protein 32g 64%
Fat 47g 72%
Saturated Fat 20g 100%
Cholesterol 126mg 42%
Sodium 1287mg 54%
Potassium 671mg 14%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 1072IU 21%
Vitamin C 18mg 20%
Calcium 450mg 45%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.