Lasagna Stuffed Spaghetti Squash cuts the carbs but not the flavor! It’s stuffed with your favorite lasagna ingredients, and makes the perfect healthy dinner!
For the last year and a half, I have been more focused on figuring out ways to make my favorite recipes a little bit healthier. I’ve become obsessed with spaghetti squash because it allows you to cut carbs without sacrificing flavor. I shared with you Broccoli and Cheese Stuffed Spaghetti Squash as well as Caprese Stuffed Spaghetti Squash, and I’ve wanted to make a Lasagna Stuffed Spaghetti Squash dish for a while.
Using something like spaghetti squash in place of pasta is a great way to save calories without sacrificing calories. I love making a vegetarian style lasagna, but you could also add meat if you’d like. I like that while this Lasagna Stuffed Spaghetti Squash replaces pasta with a vegetable, it doesn’t feel like you are missing out on the creamy cheesy feeling of traditional lasagna. I used ricotta cheese in my recipe, however you could use cottage cheese for even more protein – YUM!
Try this delicious Homemade Marinara sauce to go with this recipe!
How to Make Lasagna Stuffed Spaghetti Squash:
**scroll down for full ingredients list and printable directions**
- Pre-heat the oven to 400 degrees.
- Prep the squash: Wash the outside and using a heavy duty Santuko knife, cut down the center. Remove the seeds from the center.
- Brush insides of squash with olive oil and sprinkle with salt and pepper. Place face down in baking dish and cook for 45-60 minutes, or until squash is tender (timing will depend on size of squash). Remove from oven and set aside to cool.
- For the filling: Combine ricotta, mozzarella, egg, parmesan, and spices in a large bowl. Set aside.
- Scrape squash out of the shell using a fork. Careful not to break or puncture the shell. Add spaghetti squash to the bowl with the ricotta mixture, and add the marinara sauce and mix.
- Place squash shells back into the baking dish. Spoon filling into the squash shells. Top with remaining mozzarella and parmesan cheese, then spoon little balls of ricotta around the top (see video below). Finish by sprinkling oregano over the top. Cover loosely with foil.
- With oven preheated to 400 degrees, bake covered lasagna stuffed spaghetti squash for 20 minutes. Remove foil, switch to broil, and cook for 2-5 minutes, or until cheese is melted. Watch carefully while broiling as it can burn quickly. Remove from oven and garnish with fresh basil.
Is Lasagna Stuffed Spaghetti Squash Healthy:
YES! This protein packed low carb vegetarian meal is super healthy! Here’s how the nutritional information breaks down per serving (4 servings per recipe):
- 273 calories, 17g fat, 15g carbohydrates, 2g fiber, 4g sugar, 15g protein.
- This recipe also packs 97% of your daily calcium and 35% of your vitamin A.
- If you follow Weight Watchers this Lasagna Stuffed Spaghetti Squash is 9WW points per serving.
If you like healthier low carb recipes, you should try these out as well:
- Broccoli Cheese Stuffed Spaghetti Squash
- Caprese Stuffed Spaghetti Squash
- Big Mac Salad (low carb)
- Low Carb Avocado Tuna Melts (No Mayo)
- Slow Cooker Buffalo Chicken Lettuce Wraps
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Lasagna Stuffed Spaghetti Squash cuts the carbs but not the flavor! It's stuffed with your favorite traditional lasagna ingredients, and makes the perfect healthy dinner!
- 1 spaghetti squash, cut in half and seeds removed
- 1 TBS olive oil
- dash of salt and pepper
- 1/2 cup part skim ricotta cheese
- 1/4 cup mozzarella cheese
- 1 egg
- 1/4 cup parmesan cheese
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp dried basil
- 1/8 black pepper
- 1/8 tsp salt
- 1/8 tsp red pepper flakes
- 1 1/2 cups marinara sauce
- 1/4 cup mozzarella cheese
- 2 TBS parmesan cheese
- 1/4 cup ricotta
- dash of dried oregano
- fresh basil, for garnish
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Heat oven to 400 degrees. Brush insides of squash with olive oil and sprinkle with salt and pepper. Place face down in baking dish and cook for 45-60 minutes, or until squash is tender (timing will depend on size of squash). Remove from oven and set aside to cool.
-
For filling: Combine ricotta, mozzarella, egg, parmesan, and spices in a large bowl. Set aside.
-
Scrape squash out of the shell using a fork. Careful not to break or puncture the shell. Add spaghetti squash to the bowl with the ricotta mixture. Add marinara sauce and mix to combine.
-
Place squash shells back into the baking dish. Spoon filling into the squash shells. Top with remaining mozzarella and parmesan cheese, then spoon little balls of ricotta around the top (see video). Finish by sprinkling oregano over the top. Cover loosely with foil.
-
With oven preheated to 400 degrees, bake covered lasagna stuffed spaghetti squash for 20 minutes. Remove foil, switch to broil, and cook for 2-5 minutes, or until cheese is melted. Watch carefully while broiling as it can burn quickly. Remove from oven and garnish with fresh basil. Serve and enjoy!
Recipe Video
Nutritional Information per serving: 273 calories, 17g fat, 15g carbohydrates, 2g fiber, 4g sugar, 15g protein, 9WW points
- This recipe also packs 97% of your daily calcium and 35% of your vitamin A.
- If you follow Weight Watchers this Lasagna Stuffed Spaghetti Squash is 9WW points per serving.
Recipe first published 10/2017, updated 1/2020
Jen says
I really need to get into the spaghetti squash game! I’ve been a bit intimidated by it but these seems very doable. Thank you for sharing!
Allyson says
It is SOOOO easy! You would love it!
Anna @ Crunchy Creamy Sweet says
Loving this idea for stuffed spaghetti squash! So cheesy!
Michelle says
What a good idea! I’m going to try to grab some spaghetti squash at the next farmer’s market.
Allyson says
It is in season right now, so you should be able to find it!
Nutmeg Nanny says
I love spaghetti squash! Have to make this!
Allyson says
You will love it! Let me know how it goes 🙂
Krista says
This is a must make at my house asap! Love it!
Allyson says
You guys will LOVE it!
Stephanie says
This was fantastic! Definitely going to use this as a traditional lasagna substitute going forward.
April says
Yaaasssssss! I have been looking for new ways to try spaghetti squash – I totally needed to see this! Looks amazing!
NATALYA D says
OMG, this is my type of dish! I love love that this has no pasta. Thank you for such an amazing recipe!
Melissa says
Great recipe – my husband and I loved it!
Amanda says
This looks so delicious. Thank you for sharing!
Chrissie Baker says
Wow it looks really delicious! I really want to give this a try when I am in need of comfort food 🙂 Thanks for sharing!
Vikki says
Mmm this sounds so tasty! Gotta have it!
Demeter says
I’m always up for a healthier twist on a classic! Looks amazing!
Tiffany La Forge-Grau says
Wow that recipe looks like a lot of fun to eat and make! I would love to try this when I get some squash ready.
Kimberly says
I love spaghetti squash every which way but THIS looks a-mazing!!
Suzy says
Really love that you used the spaghetti squash! So delicious!
Gayle says
I used my instant pot (put on rack with 1/2 cup of water) to cook the squash in 20 mins. Then followed the recipe. It turned out amazing! Added garlic to sauce and used sliced mozzarella on top. A keeper!
Suzanne says
This looks so good! What a fun twist on a classic recipe!
Vanessa says
Thanks for sharing! Does it reheat well?