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Spaghetti Squash Lasagna in a white casserole dish.
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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.
Prep Time45 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 6
Author: Bailey

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 8x10 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