Real Recipes From Real Home Cooks ®

spaghetti squash lasagna

★★★☆☆ 2
a recipe by
Mary Lou Ellis
Sun City, AZ

I was trying to fix a gluten free meal for my sister-in law that was different from the usual Mexican fare I usually serve. This was what I came up with. Unfortunately, I forgot to take a picture of the final dish with the melted cheese on top. Serve with a salad a good red wine and extra parmesan cheese!

Blue Ribbon Recipe

What a delicious low-carb lasagna recipe! I love cooking with spaghetti squash and I can't wait to make this again. The combination of meats adds so much flavor. With just the right amount of cheese, your family won't miss the noodles. Very tasty!

— The Test Kitchen @kitchencrew
★★★☆☆ 2
serves 4- 6
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For spaghetti squash lasagna

  • 1 md
    spaghetti squash
  • 15 oz
    ricotta cheese, part-skim
  • 1
  • 2 c
    Parmesan cheese divided
  • 1/3 c
    fresh basil chopped
  • 1 jar
    favorite tomato sauce 24 oz
  • 1 pkg
    Jennie-o Italian seasoned ground turkey
  • 3
    Jennie-o Italian sausages mild
  • 1
    chopped onion
  • 2 clove
    minced garlic
  • 3 c
    mozzarella cheese, shredded and divided

How To Make spaghetti squash lasagna

  • 1
    Cook squash. Cut into squash quarters and scoop out seeds. Place in a microwave-safe dish with a lid. Add about 1/2 cup of water, cover and microwave for 6 minutes. Rearrange and cook for addition 4 minutes until tender. Cooking times will vary according to size of squash and oven.
  • 2
    When cool enough to handle, shred squash and layer in a 2-quart oven safe dish. Sprinkle with salt and pepper to taste if desired.
  • 3
    Start meat sauce by heating small amount of olive oil over med-hi heat in a large skillet. Add onions and saute for 5 minutes. Add ground turkey and Italian sausage. Break up meat and cook until no longer pink. Add 24 oz jar of your favorite tomato sauce (I like Barilla Tomato and Basil sauce). Stir in garlic and sauté gently for 20 minutes.
  • 4
    In a medium bowl, mix ricotta cheese, beaten egg, basil, 1 cup Parmesan cheese and 1 cup of mozzarella cheese.
  • 5
    Spread cheese mixture over squash.
  • 6
    Top with meat mixture. You may have more sauce than needed. Save or freeze for another use.
  • 7
    Place in oven preheated to 350 degrees. After 20 minutes top with rest of Parmesan ad mozzarella cheeses and cook for another 20 minutes or until lightly browned and bubbly. Cool slightly before serving. Serves 6