Spaghetti squash lasagna

Spaghetti squash lasagna is a healthy alternative to traditional lasagna, featuring layers of shredded spaghetti squash, savory ground beef, and a blend of cheeses. This gluten-free dish is baked to perfection and offers a delightful combination of flavors.

21 Jan 2026
Cook time 80 min
Prep time 30 min

Ingredients:

2 cups squash
2 lb ground beef (80/20%)
2 cups pasta sauce
3 cups lowfat cottage cheese
2 oz grated parmesan cheese
1 cup mozzarella cheese

Spaghetti squash lasagna is a delightful twist on a classic Italian favorite. Instead of using traditional pasta, this recipe utilizes spaghetti squash for a healthier alternative that is both gluten-free and lower in carbohydrates. Packed with flavors from savory ground beef, rich pasta sauce, and a blend of cheeses, this dish is sure to become a family favorite.

Instructions:

1. Preheat the Oven:
Preheat your oven to 375°F (190°C).

2. Prepare the Spaghetti Squash:
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper.

3. Bake the Spaghetti Squash:
- Bake in the preheated oven for about 40-45 minutes or until the flesh is tender and can be easily shredded with a fork.
- Once done, remove from the oven and let it cool slightly.
- Use a fork to scrape out the strands of squash and measure 2 cups. Set aside.

4. Cook the Ground Beef:
- In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it apart into small pieces as it cooks. This should take about 8-10 minutes.
- Drain off any excess fat.

5. Add the Pasta Sauce:
- Add 2 cups of pasta sauce to the cooked ground beef. Stir well to combine, and let it simmer for 5-10 minutes to blend the flavors.

6. Assemble the Lasagna:
- In a 9x13-inch (23x33 cm) baking dish, start layering the ingredients.
- Begin with a layer of the meat sauce on the bottom.
- Next, spread an even layer of the shredded spaghetti squash.
- Add a layer of the low-fat cottage cheese, spreading it evenly over the squash.
- Sprinkle half of the grated Parmesan cheese over the cottage cheese.
- Repeat the layers: meat sauce, spaghetti squash, cottage cheese, and the remaining Parmesan cheese.

7. Top with Mozzarella:
- Finish by sprinkling the shredded mozzarella cheese evenly over the top.

8. Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.

9. Serve:
- Remove from the oven and let it cool for a few minutes before cutting into servings.
- Enjoy your healthy and delicious Spaghetti Squash Lasagna!

Spaghetti squash lasagna is a nutritious and delicious meal that offers a creative way to enjoy lasagna while incorporating more vegetables into your diet. It's a fulfilling dish with a perfect balance of flavors and textures. Not only is it satisfying, but it's also relatively easy to make. Enjoy your meal!

Spaghetti squash lasagna FAQ:

How long do I bake the spaghetti squash before using it in the lasagna?

Bake the spaghetti squash in a preheated oven at 375°F (190°C) for about 40-45 minutes, or until the flesh is tender and can be easily shredded with a fork.

What size baking dish is recommended for this lasagna?

A 9x13-inch (23x33 cm) baking dish is recommended for assembling and baking the spaghetti squash lasagna.

Can I substitute the ground beef with a different meat?

Yes, you can substitute the ground beef with other meats such as ground turkey, chicken, or even a plant-based meat alternative depending on your dietary preferences.

How do I store leftovers of the spaghetti squash lasagna?

Store any leftover lasagna in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months; just ensure it's properly covered.

How can I tell when the lasagna is done baking?

The lasagna is done when the cheese is melted and bubbly, and it is heated through. You can check the internal temperature; it should reach at least 165°F (74°C).

Tips:

- For best results, roast the spaghetti squash halves face-down on a baking sheet at 400°F (200°C) for about 35-40 minutes, or until tender.

- Be sure to drain the excess moisture from the cooked spaghetti squash to avoid a watery lasagna.

- Feel free to customize the recipe by adding your favorite vegetables or using ground turkey instead of beef for a lighter option.

- Let the lasagna rest for at least 10 minutes before serving to ensure it sets properly.

- Use freshly grated parmesan and mozzarella cheese for the best flavor and texture.

Nutrition per serving

8 Servings
Calories 460kcal
Protein 36g
Carbohydrates 12g
Fiber 2.24g
Sugar 7g
Fat 30g

Spaghetti squash lasagna