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You will love this veggie loaded, low carb friendly Spaghetti Squash Lasagna. It has all the levels of flavor from ricotta, mozzarella, sauce and herbs in every bite. The baked spaghetti squash holds it all together in the best way. It’s filling and comforting but without weighing you down.
Reasons To Love Spaghetti Squash Lasagna
- Easy to make. Once the spaghetti squash and ground beef are made, its as simple as mixing, placing in a baking dish and baking!
- Great for sharing. This dish is a crowd pleaser, everyone loves it and it’s a good party topic.
- Loaded with veggies. You can easily add more veggies to this dish and it’s easy to customize those veggies as needed. It makes for a nutrient dense meal.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Spaghetti Squash. This is a main ingredient to this recipe, it holds everything together and makes the dish more low carb.
- Ground Beef. This adds some fat, flavor and protein. Feel free to lighten it up and use ground turkey!
- Veggies. I use chopped spinach, onions and mushrooms. Feel free to customize this to your liking. Bell peppers and zucchini work well.
- Ricotta Cheese. I opt for full fat, this binds things together and gives it a great creamy texture.
- Egg. This is another binder for the spaghetti squash lasagna.
- Seasonings. You will need basic Italian seasonings (basil, oregano, garlic, salt) and some red pepper flakes.
- Red Sauce. I use a good quality marinara.
- Cheese. You will need mozzarella and parmesan cheese for this recipe
Steps To Make Squash Lasagna
Ready to cook? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. Roast the Spaghetti Squash: Preheat the oven to 425°F and line a baking sheet with foil or parchment. Use a fork to pierce the spaghetti squash in several spots, place the squash on the baking sheet. Roast for about 45 minutes and turn often.
- Step Two. Once the squash is finished, let it cool and slice in half, scoop out the seeds and discard. Using a fork get the squash out and off the skin. Add it to a large bowl
- Step Three. While the squash bakes, cook up the onions and ground beef.
- Step Four. Add everything to a large bowl (egg, seasoning, squash, ricotta, ground beef, spinach, mushrooms) mix well.
- Step Five. Add the mixture to a greased large baking dish (8×10 or similar in size)
- Step Six. Sprinkle with cheese and parm, cover with foil and bake for 1 hour.
- Step Seven. Let the Spaghetti Squash Lasagna cool, slice it up and serve!
What To Serve With Spaghetti Squash Lasagna
This meal is filling on it’s own but it pairs great with veggie sides like:
Recipe Tips
- Be sure to roast the spaghetti squash all the way through, it should be soft enough to pierce with a fork and cut easily.
- Feel free to roast the squash the day before if you’d like.
- Use veggies you like! If you want to use zucchini in place of mushrooms that’s great.
- Let the lasagna rest before cutting into it, it will stick together best if you let it sit for a few minutes before digging in.
Spaghetti Squash Lasagna
You will love this veggie loaded, low carb friendly Spaghetti Squash Lasagna. It has all the levels of flavor from ricotta, mozzarella, sauce and herbs in every bite. The baked spaghetti squash holds it all together in the best way. It's filling and comforting but without weighing you down.
Equipment
- 8x 10 baking dish or similar in size
- baking sheet
Ingredients
- 1 large spaghetti squash , about 3-4 lbs
- 1 lb lean ground beef
- ½ cup onions, diced
- 2 cups mushrooms, chopped
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt, more as needed
- 1 tsp red pepper flakes , optional
- 1 cup full fat ricotta
- 1 large egg
- 2 cups baby spinach, chopped
- 1⅓ cup marinara or pasta sauce
- 1½ cup shredded mozzarella
- 1 cup parmesan, grated , save some for garnish!
- fresh parsley, chopped , for garnish
Instructions
- Roast the Spaghetti Squash Preheat the oven to 425°F and line a baking sheet with foil or parchment. Use a fork to pierce the spaghetti squashes in several spots on all sides, then place on a lined baking sheet.
- Roast for 45 minutes, flipping halfway through. You know the squash is ready when a knife slides easily into the skin. (cook the ground beef while the squash bakes)
- Remove the squash from the oven, let cool for 10 minutes, or until its safe to touch. Slice in half and scoop out and discard the seeds. Use a fork to separate the squash strands and transfer them to a large mixing bowl.
- Cook the ground beef. While the squash roasts, finely chop the onion and mince the garlic. Lightly spray a large skillet with cooking spray and heat over medium-high. Add the ground beef, onion, and garlic, breaking up the meat as it cooks until browned and fully cooked through. Add it to the bowl with the squash.
- Combine everything. Add the cooked beef mixture to the bowl with the spaghetti squash. Add the ricotta, half of the parmesan, marinara, egg, seasoning. Mix well until everything is evenly incorporated.
- Assemble Lasagna. Spray an 8×10 baking dish or lasagna pan with cooking spray and add in the squash and beef mixture. Spread it evenly, top it with shredded mozzarella cheese. Add a loosely fitting foil over the top.
- Bake the lasagna. Bake at 425°F for about an 1 hour. Remove the foil towards the end of the baking time (around 20 minutes) to help brown the cheese and get it extra bubbly. Let it sit for about 10 minutes before serving. This ensures that everything sticks together. Garnish with extra parmesan and parsley. Enjoy!
Notes
- Be sure to roast the spaghetti squash all the way through, it should be soft enough to pierce with a fork and cut easily.
- Feel free to roast the squash the day before if you’d like.
- Use veggies you like! If you want to use zucchini in place of mushrooms that’s great.
- Let the lasagna rest before cutting into it, it will stick together best if you let it sit for a few minutes before digging in.
- Store leftovers in an airtight container for up to 4 days. You can also freeze this recipe for up to 2 months.
Nutrition
Serving: 1cup of lasagna | Calories: 469kcal | Carbohydrates: 25g | Protein: 36g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 138mg | Sodium: 1250mg | Potassium: 950mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1092IU | Vitamin C: 9mg | Calcium: 445mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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