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Spaghetti Squash Lasagne

Spaghetti Squash Lasagne

A few substitutions transform traditional lasagne into a lighter, healthier dish. This recipe uses spaghetti squash, lean ground meat, fresh tomatoes and a light amount of cheese to satisfy your Italian cravings!
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Servings 12 pieces


  • 1 large spaghetti squash approximately 10”x6”
  • 2 teaspoons Salt divided
  • 1 1/2 teaspoons pepper divided
  • 2 tablespoons extra-virgin olive oil divided
  • 2 large garlic cloves minced and divided
  • 2 tablespoon Italian seasoning divided
  • 1 pound ground turkey, chicken or pork
  • 1/2-1 teaspoon crushed red pepper
  • 6-8 Roma tomatoes (or 3-4 medium-sized tomatoes) sliced thin
  • 1-2 cups shredded mozzarella cheese optional
  • 1 cup Parmesan cheese
  • Fresh Basil 
Marinara Sauce optional, optional


Spaghetti Squash Preparation

  • Preheat oven to 350°.
  • Cut spaghetti squash in half length-wise and scoop out the seeds. Sprinkle cut sides of squash with 1/2 teaspoon salt and 1/2 teaspoon pepper.
    Spaghetti Squash Preparations
  • Choose a baking pan large enough to easily hold both halves of the squash and add enough water to the pan to reach 1/2″ up the side. Place the squash halves, cut-side down, in the water and cover pan with aluminum foil. Bake for 45-50 minutes. Squash is ready if it “gives” under a little pressure from your finger on the skin side. Remove from oven and remove foil (be careful as steam will escape as the foil is removed). Place the squash halves on a cutting board, cut side up, and cool until easy to handle.
  • Bring in the kids: this step is fun! Take a fork, turn it over so the prongs point down, and drag the fork across the inside of the squash. The “noodles” will separate as you drag the fork gently through the squash.
  • Put the “noodles” in a large bowl, drizzle with 1 tablespoon of olive oil and use a fork (or your hands) to toss with half of the minced garlic, 1 tablespoon of Italian seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper.
    Spaghetti Squash Noodles

Meat Filling Preparation

  • Brown ground meat with remaining minced garlic, 1 tablespoon of Italian seasoning, 1 teaspoon of salt, 1/2 teaspoon of pepper and crushed red pepper (if using); drain. 

Lasagne Assembly and Baking

  • Spread 1/3 of the squash on the bottom of the pan. Place a single layer of sliced tomatoes on top. Sprinkle 1/2 of the ground meat mixture on top of tomatoes and 1/3 of the cheese(s) over the meat. Repeat all layers. Spread remaining squash on top and sprinkle with remaining cheese.
  • Bake, uncovered, for 45 minutes, or until bubbly and lightly browned on top.
  • While lasagne bakes, warm marinara sauce in a pan on top of the stove over low heat until hot.
  • Remove lasagne from oven. Cool for 10 minutes, then cut into pieces and serve with marinara sauce and fresh basil.
    Spaghetti Squash Lasagne


NOTE: The spaghetti squash “noodles” and the seasoned meat mixture can be made a day ahead and refrigerated. If the ingredients are cold when the lasagne is assembled, additional baking time may be needed.
Keyword casserole, chicken, lasagne, pork, spaghetti squash, turkey