Spaghetti Squash Lasagna

Serving Size: 8

This nutritious twist on lasagna uses spaghetti squash instead of pasta. Spaghetti squash has a mild, slightly sweet flavor and is loaded with nutrients. Packed with protein and fiber, this dish will keep you feeling full and satisfied!


  • 1 large spaghetti squash (about 3 ½ pounds)
  • 0.33 cup grated Parmigiano-Reggiano cheese
  • 6 Ounce (1 ½ cups) reduced fat shredded mozzarella cheese, divided use
  • 1 (10 ounces) frozen chopped spinach, defrosted and squeezed dry
  • 1 large egg
  • 1 container (15 ounces) part skim ricotta cheese
  • 0.5 tsp pepper, divided
  • 1.5 tsp salt, divided
  • 0.25 tsp red pepper flakes
  • 2 tsp dried Italian seasoning
  • 1 Can (28 ounces) crushed tomatoes
  • 3 cloves garlic, finely chopped
  • 1 medium onion, chopped
  • 3 tsp olive oil, divided use
  • Chopped parsley for garnish (optional)


  1. Preheat oven to 425°F.
  2. Cut the squash in half lengthwise and remove the seeds. Brush the flesh with 1 teaspoon oil. Place them cut side down on a baking sheet lined with parchment paper. Roast in the oven until tender, about 40 minutes.  Remove from oven and cool. When the squash is cooled, scrape the flesh with a fork so that it forms spaghetti-like strands. You should have a total of about 6 cups total.
  3. Meanwhile, make the sauce by heating 2 teaspoons oil in a large sauté pan over medium heat.  Add the onion and garlic and cook 4-5 minutes until partially softened.  Stir in the tomatoes, Italian seasoning, red pepper flakes, ½ teaspoon salt and ¼ teaspoon pepper.  Simmer the sauce for 15-20 minutes until thickened.  
  4. Mix the ricotta, egg, spinach, ½ cup mozzarella cheese, 1 teaspoon salt and ¼ teaspoon pepper together in a large bowl.  Squeeze all of the liquid from the spaghetti squash and add it to the bowl (the squash releases a lot of water as it cooks so make sure to squeeze it well).  Stir to combine all of the ingredients.
  5. Turn the heat on the oven down to 375°F.  To assemble the lasagna, spread about 1 ½ cups of the sauce on the bottom of an 8x11-inch baking dish.  Add the squash mixture on top and spread it out evenly.  Spread the remaining tomato sauce over the top of the squash and sprinkle the remaining 1 cup mozzarella and Parmigiano cheese on top.
  6. Bake in the oven 35-40 minutes until bubbly and cheese is melted.  Garnish with parsley.  Let stand 10 minutes before cutting and serving.

For the full post, visit The Foodie Physician.