Spaghetti Squash Lasagna

Spaghetti Squash Lasagna cuts the carbs but not the flavor! It's stuffed with your favorite traditional lasagna ingredients, and makes the perfect healthy dinner!


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
  • 2 TBS Herbalife Personalized Protein Powder, optional

For topping:

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


  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 protein powder (if using) 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!