Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

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The BEST Spaghetti Squash Lasagna is a delicious low carb alternative to traditional lasagna with a secret ingredient and crunchy topping.

Nutrition Profile:

Bone Health, Egg Free, Gluten-Free, Healthy Aging, Healthy Immunity, Healthy Pregnancy, High Calcium, High-Protein, Low-Calorie, Nut-Free, Soy-Free, Vegetarian,


  • Prep Time:15 minutes
  • Cook Time:45 minutes
  • Total Time:1 hour


Spaghetti Squash:

  • 1 spaghetti squash
  • 1 teaspoon olive oil , divided
  • salt and pepper , to taste

Filling & Meat Sauce:

  • 1 cup ricotta cheese
  • 1/3 cup parmesan cheese , shredded
  • 1 1/2 teaspoons Italian seasoning
  • 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!
  • coarse kosher salt & ground black pepper
  • 1 cup marinara sauce

Toasted Lemon Panko:

  • 1 1/2 teaspoons olive oil
  • 1/4 cup panko bread crumbs
  • 1 lemon , zested
  • coarse kosher salt & ground black pepper


  • 1/2 cup mozzarella cheese , shredded
  • 6 fresh basil leaves , to garnish


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.


  • 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.


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 5 minutes per pound for every squash over 5 pounds.


Calories: 798 kcalCarbohydrates: 66 gProtein: 61 gFat: 43 gSaturated Fat: 19 gTrans Fat: 1 gCholesterol: 159 mgSodium: 1352 mgPotassium: 1729 mgFiber: 14 gSugar: 23 gVitamin A: 3481 IUVitamin C: 83 mgCalcium: 815 mgIron: 6 mg

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