Lasagna Stuffed Spaghetti Squash

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!

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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5 from 10 votes

Print

Lasagna Stuffed Spaghetti Squash

Prep Time

8 mins

Cook Time

1 hr 5 mins

Total Time

1 hr 13 mins

 

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!

Course: Main Course

Cuisine: American

Keyword: Lasagna Stuffed Spaghetti Squash

Servings: 4 servings

Calories: 273 kcal

Ingredients

For squash:

• 1 spaghetti squash, cut in half and seeds removed
• 1 TBS olive oil
• dash of salt and pepper

For filling:

• 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

For topping:

• 1/4 cup mozzarella cheese
• 2 TBS parmesan cheese
• 1/4 cup ricotta
• dash of dried oregano
• fresh basil, for garnish

Instructions

1. 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.

2. For filling: Combine ricotta, mozzarella, egg, parmesan, and spices in a large bowl. Set aside. 

3. 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.

4. 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.

5. 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 Notes

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