Spaghetti Squash Lasagna Bake

I grew up eating Italian food every Sunday – nooooodles galore! My dad loves lasagna, so it was a staple in our house. While I try really hard to not frequent the pasta section, I often wake up on Sundays and miss the smell of sauce cooking in the house.

I had to find a way to do things a little differently (ie; more healthy) while still enjoying a version of some old favorites. Thank God for spaghetti squash, right?!

Let me be clear; I am not saying that spaghetti squash tastes like spaghetti. If anyone tells you that, you should kick them. There is no part of spaghetti squash that will make you feel like you’re eating grandma’s lasagna. However, it does allow you to prepare those Italian dishes we all love with an easy replacement that won’t crush your goals.

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I avoided spaghetti squash for a long time, mainly because I couldn’t figure out how to cut it without losing fingers, toes, and eyeballs in the process. After some trial and error, what I’ve found to work best for me is to poke large holes throughout the entire squash and microwave it for 2-3 minutes (depending on the size). Once microwaved, it is much easier to cut in half – but still use caution!

It seems like this takes awhile to prepare, but if you plan ahead and know that you’re having it for dinner, you can cook the squash the night before or during the day while you’re doing other things, and it will cut down your dinner prep time tremendously.

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I hope you enjoy this new take on an old favorite! But… you should still definitely work the old favorite into your treat meal every now and then, because there’s nothing like real, homemade lasagna (nope… Olive Garden doesn’t count, either!)

Spaghetti Squash Lasagna Bake

10 minPrep Time

50 minCook Time

1 hrTotal Time

Serves 2 servings

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  • 1 spaghetti squash, medium size
  • 1.5 cups cooked lean ground turkey, chicken, or beef
  • 1 cup raw spinach
  • 1 cup lowfat cottage cheese
  • 1 cup marinara sauce (canned or homemade)
  • 1/4 cup shredded mozarella cheese
  • salt, pepper, basil, and parsley to taste


  1. Cut spaghetti squash in half and roast in the oven for 30 minutes on a cookie sheet, flesh side down
  2. While squash is baking, prepare ground meat and sauce if necessary
  3. Remove squash and scrap out seeds and pulp
  4. Fluff squash while leaving it in the skin
  5. Transfer squash to a baking dish, flesh side up
  6. Mix meat and sauce together, spoon entire batch evenly between the two halves
  7. Return to oven for 10 minutes
  8. Tear or dice spinach into small pieces and combine with cottage cheese and seasonings in a bowl
  9. Mix well
  10. Remove squash from oven and top with cottage cheese mixture spread evenly between the two halves
  11. Sprinkle mozzarella cheese onto both halves and return to oven to bake for an additional 5-10 minutes or until cheese is melted


For homemade marinara sauce: 1 can of whole, organic tomatoes (I love Muir Glen) Fresh Basil 1 clove of minced garlic Oregano

Put the can of tomatoes into a processor or blender, and pulse until liquified. You can leave them chunky if you like a bit of a chunkier sauce. In a saucepan, combine tomatoes, 5 leaves of chopped basil, 1/2 teaspoon of oregano, and 1 clove of minced garlic. Heat until bubbling, and then let simmer for 20 minutes.

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