Spaghetti Squash Lasagna Recipe | Healthy Goods

This spaghetti squash lasagna is a family favorite. It has the cozy, comforting flavor of lasagna with a veggie-forward twist, and it is a great way to use spaghetti squash during fall and winter.

If you have never cooked with spaghetti squash before, this is a great place to start. Once baked, the inside of the squash pulls apart into tender, spaghetti-like strands with a fork. The shell also stays firm enough to use as a built-in serving bowl.

This recipe uses one medium spaghetti squash to make two generous servings, so come hungry.

Why Spaghetti Squash Makes a Great Lasagna Base

Spaghetti squash has a mild flavor and tender texture that works well with classic lasagna ingredients like tomato sauce, herbs, spinach, mushrooms, olives, and cheese.

It is also a fun way to add more vegetables to a comfort-food meal without making the recipe feel complicated. You still get the warm tomato sauce, creamy cheese, and baked lasagna flavor, just served inside the squash itself.

Spaghetti Squash Nutrition

Spaghetti squash is naturally lower in calories and carbohydrates than traditional pasta. One cup of cooked spaghetti squash provides about 42 calories, 10 grams of carbohydrates, and a little over 2 grams of fiber.

It also provides nutrients like vitamin A, potassium, and plant compounds including lutein and zeaxanthin, which help support eye health.

Spaghetti Squash Lasagna Recipe

Ingredients

  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 1 16-ounce can crushed tomatoes
  • 10 mushrooms, diced
  • 10 olives, sliced
  • 1 teaspoon dried oregano or finely chopped fresh oregano
  • 1 teaspoon dried basil or finely chopped fresh basil
  • 2 to 4 tablespoons cream cheese
  • 1 cup baby spinach
  • 1/2 cup mozzarella cheese
  • Optional: parmesan cheese for topping

Instructions

  1. Preheat oven to 400 degrees F.
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Place the squash cut-side down in a baking dish or on a baking sheet. Bake for 40 to 60 minutes, or until the inside is tender and pulls apart easily with a fork.
  4. While the squash bakes, heat olive oil in a large pan over medium heat. Add onion and garlic, then sauté until fragrant.
  5. Add crushed tomatoes, olives, mushrooms, and 1/2 teaspoon each of basil and oregano. Once the sauce starts to bubble, reduce heat and simmer until thickened.
  6. In a small bowl, mix the cream cheese with the remaining basil and oregano, if desired.
  7. When the squash is fully cooked, flip each half so the skin side is down and the inside is facing up.
  8. Divide the cream cheese mixture between the two squash halves.
  9. Layer spinach over the cream cheese, then spoon the tomato sauce over the spinach.
  10. Top each squash half with mozzarella cheese or parmesan cheese.
  11. Place the squash back into the oven and bake for 15 to 20 minutes, or until the cheese is melted and the filling is heated through.
  12. Serve immediately. Store leftovers in an airtight container in the refrigerator.

Recipe Notes

The sauce is flexible, so feel free to adjust it based on what your family likes. You can add extra vegetables, use a favorite marinara sauce, include cooked ground turkey or beef, or swap the olives and mushrooms for other add-ins.

I hope your family loves this spaghetti squash lasagna as much as mine does. Enjoy!

In Health and Happiness,

Kelly Harrington, MS, RDN

Registered Dietitian Nutritionist for Healthy Goods