Spaghetti Squash Lasagna Recipe

Introduction

This spaghetti squash lasagna recipe gives you all the comforting layers of traditional lasagna without the heavy pasta. You get to enjoy a delicious, veggie-packed meal that’s surprisingly light yet deeply satisfying. It’s the perfect cozy dinner for two, combining savory meat sauce, creamy cheese, and a crispy, lemony topping.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 2

Ingredients

• 1 spaghetti squash
• 1 teaspoon olive oil (, divided)
• salt and pepper (, to taste)
• 1 cup ricotta cheese
• 1/3 cup parmesan cheese (, shredded)
• 1 1/2 teaspoons homemade Italian seasoning
• 1 teaspoon garlic powder
• 1 lemon (, juice)
• 1 cup spinach
• 1 teaspoon olive oil
• 1/4 cup yellow onion
• 3 cloves garlic (, minced)
• 1/2 pound ground turkey (, ground beef or chicken work too!)
• coarse kosher salt & ground black pepper
• 1 cup marinara sauce
• 1 1/2 teaspoons olive oil
• 1/4 cup panko bread crumbs
• 1 lemon (, zested)
• coarse kosher salt & ground black pepper
• 1/2 cup mozzarella cheese (, shredded)
• 6 fresh basil leaves (, to garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle the cut sides with 1/2 teaspoon of the olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes, or until tender.
2. While squash roasts, make the cheese filling. In a bowl, mix the ricotta, parmesan, Italian seasoning, 1 teaspoon garlic powder, and the juice from the 1 lemon until well combined. Fold in the spinach and set aside.
3. Heat 1 teaspoon olive oil in a skillet over medium heat. Sauté the yellow onion until soft, about 3 minutes. Add the 3 cloves of minced garlic and cook for 1 more minute. Add the ground turkey, season with coarse kosher salt & ground black pepper, and cook until browned and cooked through.
4. Stir the 1 cup of marinara sauce into the cooked turkey. Remove from heat.
5. In a small bowl, combine 1 1/2 teaspoons olive oil, panko bread crumbs, the zest from the 1 lemon, and a pinch of coarse kosher salt & ground black pepper. Mix until the crumbs are coated.
6. Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands. Leave the strands in the squash shells. Reduce oven temperature to 375°F (190°C).
7. Assemble the lasagna in the squash shells: First, divide the turkey marinara mixture between the two halves, spreading it over the squash strands. Next, dollop and spread the ricotta-spinach mixture over the meat layer. Sprinkle the shredded mozzarella cheese evenly over the top, then finish with the lemony panko mixture.
8. Place the stuffed squash halves back on the baking sheet and bake for 15-20 minutes, or until the cheese is melted and the topping is golden.
9. Garnish with fresh basil leaves before serving.

Variations

• For a vegetarian version, simply omit the ground turkey and add sautéed mushrooms or zucchini to the marinara sauce layer.
• Turn it into a casserole by scraping all the squash strands into a small baking dish and layering the ingredients as you would in the shells.
• Create a “white” lasagna by replacing the marinara sauce with a simple béchamel or alfredo sauce.
• Serve individual portions by carefully transferring a stuffed half to each plate, or scoop the baked lasagna out of the shell for a deconstructed presentation.

Tips for Success

• To make cutting the squash easier, microwave the whole squash for 3-5 minutes to slightly soften the skin.
• Squeeze fresh lemon juice for the best flavor, but be sure to zest the lemon *before* juicing it.
• For a crispier topping, place the assembled squash under the broiler for the last 2-3 minutes of baking, watching carefully to prevent burning.
• Let the baked lasagna rest for 5 minutes after removing it from the oven; this helps the layers set for cleaner serving.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or for a crisper top, reheat in a 350°F oven for 10-15 minutes.

FAQ

Can I prepare the spaghetti squash ahead of time?

Absolutely. You can roast and shred the squash up to 2 days in advance. Store it in an airtight container in the fridge until you’re ready to assemble and bake.

What if my squash is very watery after roasting?

After scraping the strands, place them in a clean kitchen towel or paper towels and gently squeeze to remove excess moisture. This prevents a soggy lasagna.

I don’t have panko bread crumbs. What can I use?

Regular breadcrumbs or even crushed crackers will work, though panko provides the best crunch.

Can I freeze this?

Yes, you can freeze the assembled and unbaked squash halves. Wrap them tightly in plastic wrap and foil. To cook, bake from frozen, adding an extra 10-15 minutes to the baking time, or thaw overnight in the fridge first.

My squash halves won’t sit flat. What should I do?

Trim a very thin slice off the rounded skin side to create a stable base, or nestle them in a baking dish lined with crumpled foil to keep them upright.

What can I use instead of homemade Italian seasoning?

Use 1/2 teaspoon each of dried oregano, basil, and thyme, or use a store-bought Italian seasoning blend.