Spaghetti Squash Lasagna Recipe
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
2
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Calories
798 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti Squash Lasagna Recipe
Description
This recipe calls for roasting halved spaghetti squash brushed with olive oil and seasoned before baking until strands can be pulled with a fork. The filling combines ricotta, parmesan, Italian seasoning, garlic powder, lemon juice, and spinach, creating a creamy, herbed cheese layer. Ground turkey is cooked with garlic, onion, and seasoning before adding marinara sauce for a savory meat sauce component.
Toasted lemon panko topping made from panko breadcrumbs, lemon zest, olive oil, salt, and pepper adds a crisp, bright crust after layering the lasagna. Shredded mozzarella is sprinkled on top and basil leaves garnish the finished dish. The layers of squash, cheese filling, meat sauce, and crunchy topping provide texture and complementary flavors that reimagine traditional lasagna without pasta sheets.
The recipe’s instructions include baking times based on squash size, with recommended adjustments for larger squash, ensuring the strands reach the right tenderness. This dish suits those seeking a lighter or gluten-free lasagna alternative with fresh and tangy notes from lemon and spinach.
Ingredients
Spaghetti Squash:
- 1 spaghetti squash
- 1 teaspoon olive oil , divided
- salt to taste
- black pepper to taste
Filling & Meat Sauce:
- 1 cup ricotta cheese
- 1/3 cup Parmesan Cheese , shredded
- 1 1/2 teaspoons Italian seasoning homemade
- 1 teaspoon garlic powder
- 1 lemon , juice
- 1 cup spinach
- 1 teaspoon olive oil
- 1/4 cup yellow onion
- 3 cloves garlic , minced
- 1/2 pound ground turkey , ground beef or chicken work too!
- kosher salt coarse
- ground black pepper coarse
- 1 cup marinara sauce
Toasted Lemon Panko:
- 1 1/2 teaspoons olive oil
- 1/4 cup panko bread crumbs
- 1 lemon , zested
- kosher salt coarse
- ground black pepper coarse
Toppings:
- 1/2 cup mozzarella cheese , shredded
- 6 basil to garnish, fresh leaves
Instructions
Spaghetti Squash:
- Preheat the oven to 400° F. Using a sharp knife, cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard.
- Brush the inside of the spaghetti squash with 1 teaspoon of the olive oil and season liberally with salt and pepper, and place each half cut side down on a baking sheet and bake for 35 minutes or until you can easily pull the strands with a fork. Flip, cut side up and continue to roast for another 10-15 minutes.
- Remove the squash from the oven, flip it over and let it cool for 5 minutes. Then pull at the strands with a fork.
Filling & Meat Sauce:
- In a large mixing bowl, combine the ricotta cheese, parmesan cheese, Italian seasoning, garlic powder, lemon juice and spinach. Mix until evenly combined.
- Heat a large skillet on medium-high heat, add the remaining 1 teaspoon of the olive oil and sauté the garlic and onion until the onion begins to soften. Add the ground turkey and brown for 6-8 minutes or until fully cooked. Season with salt and pepper. Stir in the marinara sauce and simmer for 10 minutes to reduce. Set aside.
- In a large mixing bowl, toss together the pulled spaghetti squash and ricotta filling.
Toasted Lemon Panko (optional):
- Heat a small skillet with 1 tablespoon of olive oil on medium-high heat. Add the panko in a flat layer on the pan.
- Toast the panko for 2-3 minutes on one side, then toss it around the pan and toast for another 1-2 minutes until it is golden brown. Mix in the lemon zest, season with salt and pepper and transfer to a small bowl until you're ready to use it.
Assemble:
- Add the spaghetti squash and ricotta filling back into the "boats", divide the meat sauce between each one, top them with mozzarella cheese, and bake for 10 minutes or until the cheese is melted and bubbly. Garnish with fresh chopped basil and toasted panko, and serve.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- Roasting times provided are based on a 4-pound spaghetti squash; add approximately 5 minutes per pound for squash larger than 5 pounds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 798 kcal
% Daily Value*
| Calories | 798kcal | 40% |
| Carbohydrates | 66g | 22% |
| Protein | 61g | 122% |
| Fat | 43g | 66% |
| Saturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 159mg | 53% |
| Sodium | 1352mg | 56% |
| Potassium | 1729mg | 37% |
| Fiber | 14g | 56% |
| Sugar | 23g | 46% |
| Vitamin A | 3481IU | 70% |
| Vitamin C | 83mg | 92% |
| Calcium | 815mg | 82% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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