This recipe first appeared on Savory Experiments where I am a contributor.
Spaghetti Squash Lasagna is layered with marinara sauce, mozzarella, ricotta, and parmesan cheese. Then baked until all the flavors melt together. YUM!
Spaghetti Squash Lasagna Recipe
This is one of those recipes that once you read and make once, you won’t really need the recipe again because it’s that easy! To be honest, these are my favorite kinds of recipes.
Subbing spaghetti squash for pasta is one of my favorite ways to cut some carbs out from a meal. So I’ve been thinking about some of my favorite pasta dinners that I can make with spaghetti squash instead.
Lasagna was one of the first things that came to mind because I LOVE a good lasagna (who doesn’t?), but I struggle with how many carbs are in it and the idea that I will be eating lasagna for days (or until it’s gone).
Don’t get me wrong, it’s a great family meal or weekly meal prep but sometimes we just need something a little healthier around here!
Ingredients for Spaghetti Squash Lasagna
A good handful of ingredients make up this Spaghetti Squash Lasagna recipe, but that’s what makes it sooo flavorful!
Ingredients are below, and you can find the measurements in the recipe card at the bottom of this post.
- spaghetti squash
- ricotta cheese
- parmesan cheese
- Italian seasoning
- garlic powder
- lemon juice
- yellow onion
- ground turkey, ground beef or chicken work too!
- tomato basil marinara sauce
- shredded mozzarella cheese
- fresh basil
I like to top my lasagna boats with a toasted lemony panko. It’s honestly my favorite part because crunchy textures are the best! Here’s what you’ll need to make it:
- panko bread crumbs
- lemon zest
- olive oil
The panko is optional, but also totally necessary because it’s SO good and in my opinion, ties everything together!
I usually toast the panko in the same pan I use to make the meat sauce so that I don’t have to dirty another pan.
How To Make Spaghetti Squash Lasagna
Spaghetti Squash Lasagna is one of those things you only need to make once to memorize. I say that about very few recipes, but I feel like most of us have a pretty good idea of how to make lasagna and could probably do it with our eyes closed!
This low carb lasagna isn’t much different. It’s pretty simple and straight forward and only uses one pan, a mixing bowl and a baking sheet, so you won’t be left with many dirty dishes!
1. Prepare the squash and preheat the oven to 400° F. Using a fork or a sharp knife, carefully poke holes around the outside of the spaghetti squash. Pop it in the microwave for 5 minutes, then slice it in half lengthwise, scoop out the seeds and discard.
2. Bake the spaghetti squash. Spritz the inside of the spaghetti squash with a thin layer of olive oil, and place each half cut side down on a baking sheet and bake for 30-35 minutes or until you can easily pull the strands with a fork.
3. Prepare the filling. In a large mixing bowl, mix the ricotta cheese, parmesan cheese, Italian seasoning, and lemon juice.
4. Prepare the meat sauce. heat a large pan on medium-high heat and sauté the garlic and onion until the onion begins to soften. Then add the ground turkey (or ground meat of your choice) and cook for 6-8 minutes or until fully cooked. Add the marinara sauce, season with salt and pepper to taste, and simmer for 5-10 minutes.
5. Pull the spaghetti squash strands. Remove the squash from the oven, flip it over and let it cool for 5 minutes. Then pull at the strands with a fork and place them in the mixing bowl with the filling. Add the spinach, and toss everything together until it’s fully combined.
6. Put it all together! Add the spaghetti squash 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.
Note: I like to prepare the filling, meat sauce, and lemony panko while the squash is in the oven. That way everything can be ready around the same time. It helps to cut down on the total time spent!
Fun fact: did you know spaghetti squash strands actually grow in a circle? When you slice the spaghetti squash in half horizontally, you will get longer strands that are more spaghetti-like.
I do this when I don’t plan on using the shell of the spaghetti squash as a vessel for holding my entire meal. When making spaghetti squash boats, it’s best to slice them lengthwise so they don’t roll over. I think they look prettier this way, too!
Some Questions You Might Have About Making Spaghetti Squash
1. Can I cook spaghetti squash in the microwave? Yes, you can cook spaghetti squash in the microwave. Since spaghetti squash acquires most of its flavor from other elements in the dish, I don’t think there is much of a difference between roasting it and making it in the microwave.
2. Is spaghetti squash low carb? Yes, spaghetti squash is low in carbs and calories. It’s the perfect substitute for pasta and kids love it too!
3. Can you freeze spaghetti squash? I prefer to eat spaghetti squash fresh, but you can freeze it by placing the cooked spaghetti squash strands in freezer-safe zipper bags for up to eight months.
Helpful Tools For Making Spaghetti Squash Lasagna
(enter affiliate links here)
meat chopper, baking sheet, – This handy utensil makes breaking up any type of ground meat a breeze. It’s the only tool I use for ground beef in this spaghetti squash boat recipe.
- Meat chopper – this handy tool makes breaking up any type of ground meat super easy. It’s the only tool I use for the ground beef in this spaghetti squash boat recipe!
- Baking sheet – this is what I use to roast my squash in the oven.
More Low Carb Recipes To Try
- Seared Scallops And Spaghetti Squash Recipe
- Vegetarian Stuffed Peppers With Spinach And Ricotta
- Air Fryer Chicken Parmesan Stuffed Mushrooms
- Salmon Cakes With Lemon Dill Sauce
- Egg Roll In A Bowl
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Spaghetti Squash Lasagna Boats
Spaghetti Squash Lasagna
- 1 spaghetti squash
- 1 cup ricotta cheese
- 1/3 cup parmesan cheese
- 1/2 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 lemon, juice
- 1 cup spinach
- 1/4 cup yellow onion, about a half of a medium sized onion
- 3 cloves garlic, minced
- 1 pound ground turkey, ground beef or chicken work too!
- 8 ounces tomato basil marinara sauce
- 1/2 cup shredded mozzarella cheese
- 6 fresh basil leaves, to garnish
- salt and pepper, to taste
- 1 tablespoon olive oil
Toasted Lemon Panko
- 1/4 cup panko bread crumbs
- 1 lemon, zest
- 1/2 tablespoon olive oil
Toasted Lemon Panko
- Heat a non-stick pan with 1 tbsp of olive oil on medium-high heat (I like to use the pan I am going to use for the meat sauce), then add the panko in a flat layer on the pan. Let it toast 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 and transfer to a small bowl until you're ready to use it.
Spaghetti Squash Lasagna
- Preheat the oven to 400° F. Using a fork or a sharp knife, carefully poke holes around the outside of the spaghetti squash. Microwave it for 5 minutes, then slice it in half lengthwise, scoop out the seeds and discard. *You might want to use an oven mitt to protect your hand*
- Spritz the inside of the spaghetti squash with a thin layer of olive oil, and place each half cut side down on a baking sheet and bake for 30-35 minutes or until you can easily pull the strands with a fork.
- While the squash is cooking, prepare the filling: add the ricotta cheese, garlic powder, parmesan cheese, Italian seasoning, lemon juice, salt and pepper to a large bowl and mix until fully combined.
- Also while the squash is cooking, prepare the meat sauce: heat a large pan on medium-high heat and sauté the garlic and onion until the onion begins to soften. Then add the ground turkey (or ground meat of your choice) and cook for 6-8 minutes or until fully cooked. Add the marinara sauce, season with salt and pepper to taste, and simmer for 5-10 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 and place them in the mixing bowl with the filling. Add the spinach, and toss everything together until it's fully combined.
- Add the spaghetti squash 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.
- Spaghetti squash timing instructions are based off of a 4 pound spaghetti squash. If yours is larger, adjust the time as necessary. I recommend an extra 1-2 minutes in the microwave for each pound over 5 and an extra 5 minutes in the oven per pound.