Spaghetti Squash Moussaka Recipe

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Spaghetti Squash Moussaka

Susan Sherman


I love cooking with spaghetti squash and with the wonderful flavor of lamb this recipe is a real hit with my family!

★★★★★ 1 vote
7 or 8 servings
1 Hr
30 Min


spaghetti squash, about 3 pounds
1 lb
ground lean lamb
1/2 lb
ground lean beef
1 medium
onion, chopped
1 clove
garlic, minced
1 can(s)
(8 oz.) tomato sauce
3/4 tsp
dry tarragon
1 1/2 tsp
each dry basil and dry oregano leaves
1/4 tsp
salt, as desired
1/2 c
freshly grated parmesan cheese
2 c
jack cheese, shredded


1Cook squash: With the tines of a cooking fork or paring knife, pierce squash in several places. Place whole squash in a baking dish (about 9" square). Bake at 375 degrees until tender when pierced; about 45 minutes.
2Meanwhile, cook lamb and beef in large frying pan over medium high heat stirring often, until meat is browned. Add onion and garlic, cook, stirring often, about 5 min. until onion is soft. Drain off fat. Stir in tomato sauce, tarragon, basil, oregano and pepper into meat. Season to taste with salt. Reduce heat and simmer, uncovered about 15 min., stir often.
3Cut cooked squash in half lengthwise, then scoop out and discard seeds. With a fork, shred out half the squash into a shallow 3 quart baking dish (13x9). Spread squash with half of the meat mixture, and over that half of the parmesan cheese and half of the jack cheese. Repeat layers.
4Bake casserole, uncovered, in a 350 degree oven until heated through, 25 - 30 minutes. Let stand 5 - 10 minutes before serving.

About this Recipe

Course/Dish: Pasta, Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy
Hashtags: #squash, #spaghetti