Spaghetti Squash Lasagna Bowls. Healthy lasagna bowls with all the flavors you love while being a healthy, veggie filled weeknight dinner. Spaghetti Squash Lasagna has all the things you love about pasta lasagna but on the lighter side while being delicious.
Spaghetti Squash Lasagna Bowls
I love spaghetti squash and the many different ways that you can cook it to have amazing meals. One of our most recent loves has been Spaghetti Squash Lasagna. Baked spaghetti squash that is loaded with sauce, meat, and cheese and has all the flavors I love about lasagna in an easy to make spaghetti squash recipe.
This low carb spaghetti squash lasagna recipe is loaded with meat, sauce, and cheese to make the perfect Baked Spaghetti Squash lasagna with meat sauce. In our house we love pasta but sometimes I am wanting to add more veggies in and this healthy Spaghetti Squash Lasagna I don’t feel the need to have pasta because while not pasta spaghetti squash lasagna has amazing flavors that we don’t miss the pasta when we have it.
I have introduced the family to Spaghetti Squash Lasagna and they all enjoyed it. We are a pasta loving family who also loves good food but sometimes we want to change things up.
If you have never had Spaghetti Squash don’t be afraid to try it, it is amazing! There are so many different flavors you can add to spaghetti squash, and the wonderful thing is that the squash soaks up the flavors and you end up with amazing meals. If you are looking for tasty spaghetti squash recipes be sure to check out some of our favorites.
While calling this a lasagna might be a bit of a stretch because you are not using noodles and there is no layering involved (Everything is stuffed into the shell of the spaghetti squash) this easy baked spaghetti squash recipe has all the flavors you love about lasagna.
Spaghetti Squash Recipes
- Chicken and Broccoli Spaghetti Squash Alfredo
- Buffalo Chicken Spaghetti Squash
- Chicken Pesto Spaghetti Squash
- Spaghetti Squash Au Gratin
- Chicken Enchilada Spaghetti Squash
- Feta Spaghetti Squash
- Sundried Tomato Spaghetti Squash
- Sausage and peppers spaghetti squash
- Shrimp Scampi Spaghetti Squash
Reasons you will love Lasagna Spaghetti Squash
Flavorful. This baked spaghetti squash is full of flavor. While we all love a plate of pasta we don’t miss it when we make this spaghetti squash lasagna with meat sauce. This dish is the perfect comfort food that is loaded with veggies while being flavorful.
Low Carb. If you are on a low carb or keto diet this is a great option to make for dinner when you are wanting something tasty that will remind you of pasta that you love.
It is healthy. While being low calorie and low carb spaghetti squash is also filled with vitamins and nutrients that are good for you.
Easier to make than lasagna with pasta. Lasagna has a lot of prep work and is time consuming, while you do have to bake the spaghetti squash it takes a lot less work and time than layering lasagna noodles even while being made with homemade spaghetti sauce.
Does spaghetti squash taste like spaghetti?
No. Spaghetti squash has a light nutty flavor that is great for changing up the flavors as the veggie absorbs the flavors of anything you cook with it. The main flavor of spaghetti squash is very light which makes it great for changing things up and giving it any flavor that you want to.
What to Serve with Spaghetti Squash Lasagna
I also serve these Spaghetti Squash Lasagna Bowls with a salad. Depending on the amount of time I have I will also make homemade dressing, my family loves Honey Poppy seed dressing and Homemade Balsamic Dressing, I personally love them too but have been sticking with ranch dressing on my salads lately.
Normally we serve this recipe with some fresh bread and a salad. If you are looking for other side dish recipes check out a few of our favorites. Anything that you would normally serve with pasta will work perfect as a side dish for this healthy spaghetti squash recipe.
- Parmesan Asparagus
- Avocado BLT Salad
- Spinach Strawberry Salad
- French onion soup
- Chaffle Garlic Bread
- Garlic Cheddar Biscuits
- Buttermilk Biscuits
Variations of this recipe
Use Jarred sauce. If you are needing a short cut for this spaghetti squash recipe you can use a jarred sauce.
Make it low carb. Use a low carb sauce like Rao’s to cut down drastically on the carbs instead of making the sauce from scratch. If you are wanting to lower the carbs even more then use a jarred sauce like Rao’s Marinara Sauce instead of making the sauce yourself.
Change up the meat. Now there is also a secret that makes this spaghetti squash recipe so amazing. It is one of the tricks I use when making my meat pasta sauces amazing. I use 1/2 beef and 1/2 pork as the meat for my sauce. It makes such an amazing flavor when the two are combined. However, you can use just one or the other when you are making these lasagna bowls. You can also change out the beef and pork for ground chicken or ground turkey.
Change up the sauce. I like using the homemade sauce that I have included the directions for in this recipe but you can also change that up a bit or use other homemade sauce that you have in the freezer to make things quicker. Some of the sauces that I like to use at times include homemade spaghetti sauce, spicy spaghetti sauce, and creamy tomato sauce.
Tips for Cooking Spaghetti Squash
If it is your first time making spaghetti squash be sure to check out everything you need to know about cooking spaghetti squash.
If you cant get your knife into the shell to cut it heating it in the microwave will make it easier. Using your knife make little dashes all the way around the squash where you are planning to cut it open. Then place it in the microwave for 5 minutes to soften the outside. Once it comes out you just cut along that line of dashes.
Lay the spaghetti squash on a baking sheet with foil face side down so it cooks evenly.
When I make the sauce for this lasagna spaghetti squash, I normally double the amount and then freeze it. It makes for a quicker prep the next time I am going to make it, or if I end up having a busy day where I don’t have time to make the whole thing from scratch that night that I want to make it.
How to tell spaghetti Squash is ripe
You can tell your spaghetti squash is ripe when it is golden yellow in color or a darkish yellow color. When checking the shell of the spaghetti squash for ripeness, you want to push down on the skin with your nail and have your nail NOT penetrate the skin. You also do not want to have any squishy or soft spots in the squash at all. When buying your squash also make sure it has no cracks or splits in the skin.
How to Cut Spaghetti Squash
Spaghetti Squash can be very hard to cut because they are very firm vegetables with a hard outer shell. But you can use a few tricks to make cutting spaghetti squash easier. If you can’t get your knife into the shell to cut it heating it in the microwave will make it easier. Using your knife make little dashes all the way around the squash where you are planning to cut it open.
Then place it in the microwave for 5 minutes to soften the outside. Once it comes out you just cut along that line of dashes much easier. You are going to want to cut the spaghetti squash length-wise so that you end up with two long pieces.
How to Store Spaghetti Squash Lasagna
Cooked spaghetti squash needs to be stored in the fridge. Allow the spaghetti squash lasagna to cool completely, then remove from the shell and store in an airtight container. It will keep in the fridge for 3-4 days.
How to reheat spaghetti Squash
You can reheat this lasagna spaghetti squash with the microwave or you can put it in a baking dish in the oven at 350°F for 10-15 minutes until it is all heated thoroughly.
Can I freeze Spaghetti Squash?
I do not suggest freezing this recipe, when mixed with sauce and cheese and then frozen the spaghetti squash tends to get mushy.
Spaghetti Squash Lasagna Ingredients
- Spaghetti squash. Fresh spaghetti squash that is ripe and not gone bad is important.
- Homemade sauce. Made with fresh ingredients and spices this homemade sauce is easy to make while the spaghetti squash is cooking in the oven. Made with crushed tomatoes, red pepper flakes, onion, garlic, tomato paste and Italian seasoning for a flavoful homemade sauce. If you want to take a shortcut you can use jarred sauce as well.
- Ground beef and Ground pork. I like using a combination of ground beef and ground pork but you can use just one or the other. You can also use ground turkey or ground chicken instead.
- Cottage cheese. You can also use ricotta cheese in place of cottage cheese.
- Mozzarella cheese. You can also add some grated parmesan or provolone cheese along with it or in place of the mozarella cheese.
- Basil. Just a spinkling on top.
How to Make Spaghetti Squash Lasagna
Preheat oven to 400 degrees.
Drizzle the cut side of the squash with the oil, salt, and pepper. Place them cut side down on an aluminum foil lined sheet pan. Bake for 30 minutes, or until tender.
While the squash is cooking you can start the sauce. In a large saucepan over medium heat cook the ground meat until cooked. Remove the meat from the pan.
Sauté the onion in the oil for five minutes. Add the garlic and red pepper flakes, cook for two minutes. Stir in your crushed tomatoes, tomato paste, Italian seasoning, bay leaf, salt, and pepper.
Cook the sauce until the squash is ready to come out of the oven. Remove the squash from the oven and gently break up the flesh into noodles using a fork.
Remove the sauce from the heat and stir in the basil and cottage cheese.
Stir the sauce into each half of the squash.
Top the squash with mozzarella cheese.
Place them under the broiler until they get golden brown. Top with the remainder of the basil.
Easy Dinner Recipes
- Fettuccini Alfredo
- Shrimp Alfredo
- Crockpot Italian Chicken
- Homemade Pepperoni Pizza
- Chicken Asparagus Alfredo Pasta
Spaghetti Squash Lasagna
- 2 spaghetti squash cut in half and seeded
- 1 tablespoon oil
- 1 pinch salt
- 1/2 pound ground beef
- 1/2 ground pork
- 1 tablespoon oil
- 1/2 cup onion diced
- 2 cloves garlic chopped
- 1/2 teaspoon red pepper flakes
- 26 ounces can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 bay leaf
- pinch pepper
- 1 tablespoon basil chopped
- 1 cup cottage cheese
- 1 cup shredded mozzarella shredded
- 1 tablespoon basil chopped
- Preheat oven to 400 degrees.
- Drizzle the cut side of the squash with the oil, salt, and pepper. Place them cut side down on an alumni foil lined sheet pan. Bake for 30 minutes, or until tender.
- While the squash is cooking you can start the sauce. In a large saucepan over medium heat cook the ground meat until cooked. Remove the meat from the pan.
- Sauté the onion in the oil for five minutes. Add the garlic and red pepper flakes, cook for two minutes. Stir in your crush tomatoes, tomato paste, Italian seasoning, bay leaf, salt, and pepper.
- Cook the sauce until the squash is ready to come out of the oven. Remove the squash from the oven and gently break up the flesh into noodles.
- Remove the sauce from the heat and stir in the basil and cottage cheese.
- Stir the sauce into each half of the squash.
- Top the squash with the mozzarella cheese.
- Place them under the broiler until they get golden brown. Top with the remainder of the basil.
7 Weight Watchers SmartPoints per serving on the Freestyle Program
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