Spaghetti Squash Lasagna

Spaghetti Squash Lasagna Recipe

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Rebecca McCright


Going gluten-free has been a challenge for this pasta-loving girl. I have discovered spaghetti squash!! Although it takes a little more prep work and does cost more than a box of noodles, I actually love the spaghetti squash so much more than noodles. They have texture and flavor and pair so well with a meaty sauce.

Tip: You can bake the squash in a slow cooker for 4 hours. Super easy!


☆☆☆☆☆ 0 votes

40 Min
1 Hr


Add to Grocery List

  • 1
    spaghetti squash
  • 2
  • 2 c
    ricotta cheese
  • 1 tsp
  • 1 tsp
  • 1 lb
    ground italian sausage
  • 16 oz
    tomato sauce, italian seasoned
  • 40 oz
    crushed tomatoes, italian seasoned
  • 2 c
    grated italian blend cheese

How to Make Spaghetti Squash Lasagna


  1. Preheat the oven to 350. Wash the spaghetti squash and cut in half. Place the squash in a baking pan and bake for 35 minutes.
  2. While the squash cooks, brown the sausage. Drain. Combine the tomatoes with the sausage and simmer until heated through.
  3. Combine the ricotta, the eggs, salt and pepper. Blend well.
  4. Once the squash is cooked, use a fork to scrape the spaghetti "strands" from the squash. Layer in the bottom of a greased 9x13 inch baking pan.
  5. Spread the ricotta on top of the squash. Layer the meat sauce on the ricotta and spread the grated cheese on top.
  6. Bake for 1 hour or until cheese on top is browned and bubbly.

Printable Recipe Card

About Spaghetti Squash Lasagna

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Italian
Dietary Needs: Gluten-Free, Wheat Free

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