Spaghetti Squash Lasagna

Back to recipe


Recipe Ingredients

  • 2 small spaghetti squashes, cut in half and seeded
  • 2 tablespoons of vegetable oil, divided
  • Salt and pepper to taste
  • 1 pound ground beef (option: ground turkey or Italian sausage)
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1/4 - 1/2 teaspoon crushed red pepper flakes or to taste
  • 1/2 teaspoon fennel seeds, crushed
  • 1 15-ounce can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste
  • 1 tablespoon fresh basil, chopped

Cheese filling

  • 1 cup low fat cottage cheese or ricotta
  • 1 tablespoon basil, chopped


  • 1 - 1 1/2 cups shredded part skim mozzarella or a blend of shredded mozzarella and provolone cheeses.


  1. Heat oven to 400 F. Brush the inside of each halved and seeded squash with 1 tablespoon of vegetable oil, season with salt and pepper and bake, skin side up, on a sheet pan for about 30 minutes or until tender.
  2. Brown the ground beef in a medium skillet and set aside.
  3. Heat 1 tablespoon of vegetable oil in a large pan, add the onion and cook 5-7 minutes. Add the garlic, red pepper flakes and fennel and cook about 1 minute. Add the hamburger, crushed tomatoes, tomato paste, oregano, bay leaf, vinegar and salt and pepper. Bring to a boil, reduce heat and simmer 15 – 20 minutes. Stir in basil and remove from heat.
  4. To assemble, fluff up the inside of each squash half.
  5. Fill each half with equal amounts of the cheese filling.
  6. Spoon the meat sauce over the filling.
  7. Sprinkle with the cheese.
  8. Broil until cheese melts and turns a light brown, about 2 to 3 minutes. Watch carefully as the cheese can burn quickly.