This post may contain affiliate links learn more

Spaghetti squash lasagna is a delightful low-carb twist on a traditional Italian classic. This dish replaces pasta with spaghetti squash, creating a nutrient-packed, gluten-free alternative. It’s the perfect meal for those looking to indulge in comforting lasagna flavors while keeping things light and healthy. The combination of ground beef, fragrant herbs, and melted mozzarella cheese delivers a rich and satisfying dish that doesn’t skimp on flavor. Easy to prepare, this spaghetti squash lasagna is ideal for family dinners or meal prepping for the week ahead.

Ingredients

2 small spaghetti squashes
½ teaspoon salt (plus more to taste)

½ teaspoon black pepper (plus more to taste)
1 tablespoon olive oil
1 pound lean ground beef

1 onion, diced
2 garlic cloves, minced
2 teaspoons dried oregano

2 teaspoons dried basil
2 (15-ounce) cans crushed tomatoes
¼ cup tomato paste

½ cup shredded mozzarella cheese
Fresh basil for garnish

Instructions

Prepare the spaghetti squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Season the inside with salt and pepper. Place the squash halves cut side down in a baking dish with about 1 inch of water. Bake for 45 minutes, or until fork-tender.

Cook the beef and sauce: In a large deep sauté pan, heat the olive oil over medium heat. Add the ground beef, season with salt and pepper, and cook, stirring frequently and breaking it apart, until browned (about 5 minutes). Add the diced onions and minced garlic, then season with oregano and basil. Continue cooking until the onions are softened and fragrant (about 5 minutes).
Add tomatoes: Stir in the crushed tomatoes and tomato paste. Mix well and bring the sauce to a gentle boil. Reduce the heat and simmer for about 30 minutes, allowing the flavors to meld.
Shred the squash: Once the spaghetti squash is cool enough to handle, use a fork to scrape the insides, creating spaghetti-like strands. Set aside half of the strands from each squash.

Assemble the lasagna: Season the remaining squash strands in the shells with salt and pepper. Add a layer of the lasagna sauce on top of the squash strands. Then, add the reserved strands, followed by more lasagna sauce. Top each squash with shredded mozzarella cheese.
Broil and finish: Return the stuffed squash halves to the oven and broil on high for about 5 minutes, or until the cheese is melted and bubbly.
Serve: Serve the spaghetti squash lasagna directly in the squash shells, garnished with fresh basil for an extra burst of flavor.

Cooking Tips

Spaghetti Squash: If you prefer a firmer texture, reduce the roasting time by 5-10 minutes. For a softer texture, roast the squash a bit longer.
Ground Meat Variations: You can substitute the ground beef with ground turkey or chicken for a leaner option, or use a vegetarian meat substitute for a plant-based version.
Cheese Options: Feel free to experiment with different cheeses like Parmesan or ricotta in addition to mozzarella for a richer, creamier lasagna.

Add Veggies: Incorporate chopped spinach, zucchini, or mushrooms into the sauce for extra vegetables and nutrients.

Nutritional Benefits

Spaghetti Squash: Low in calories and high in fiber, spaghetti squash is a great pasta alternative that promotes healthy digestion.
Lean Ground Beef: A good source of protein, vitamins, and minerals like iron and zinc, essential for muscle and immune health.

Tomatoes: Packed with antioxidants like lycopene, which is known for supporting heart health and reducing the risk of chronic diseases.
Mozzarella Cheese: Provides calcium and protein while keeping the dish flavorful and indulgent.

Why You’ll Love This Recipe

Low-carb and gluten-free: Spaghetti squash lasagna offers a light, healthy twist on traditional lasagna, perfect for those watching their carbohydrate intake or avoiding gluten.

Flavor-packed: The combination of savory ground beef, aromatic herbs, and rich tomato sauce will satisfy your Italian food cravings without the heaviness of pasta.
Family-friendly: This dish is fun to serve, and the presentation in the squash shells makes it extra appealing for kids and adults alike.
Make-ahead friendly: You can prepare the components ahead of time, then assemble and broil just before serving.

Dietary Information

Low-carb: Replacing traditional lasagna noodles with spaghetti squash significantly reduces the carbohydrate content.
Gluten-free: Naturally gluten-free, this recipe is perfect for those with gluten sensitivities.
Keto-friendly: By using low-sugar crushed tomatoes and omitting additional carbs, this recipe can fit into a ketogenic diet.

Dairy-free option: Substitute the mozzarella cheese with a plant-based alternative to make this dish dairy-free.

Why This Recipe Works

Spaghetti squash as a base: Its natural spaghetti-like strands provide the perfect vehicle for soaking up rich, hearty lasagna sauce while offering a lighter and healthier option than traditional pasta.
Simple ingredients, bold flavors: Ground beef, tomato sauce, and mozzarella come together for a flavorful and satisfying dish without the need for overly complex ingredients.

Versatility: This lasagna can be tailored to fit a variety of dietary preferences and can be easily modified to include more vegetables or different proteins.

Conclusion

Spaghetti squash lasagna is a creative, delicious way to enjoy all the flavors of traditional lasagna while keeping things light and healthy. It’s a perfect meal for those seeking a gluten-free or low-carb option without compromising on taste. Whether you’re feeding your family or preparing a meal for yourself, this dish is sure to become a new favorite. Try this recipe today and enjoy the cozy comfort of lasagna with a nutritious twist!

Spaghetti Squash Lasagna Recipe

Author: Olivia
Total Time: 1hr 10mins

Print Recipe

Description

Instructions

Prepare the spaghetti squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Season the inside with salt and pepper. Place the squash halves cut side down in a baking dish with about 1 inch of water. Bake for 45 minutes, or until fork-tender.
Cook the beef and sauce: In a large deep sauté pan, heat the olive oil over medium heat. Add the ground beef, season with salt and pepper, and cook, stirring frequently and breaking it apart, until browned (about 5 minutes). Add the diced onions and minced garlic, then season with oregano and basil. Continue cooking until the onions are softened and fragrant (about 5 minutes).

Add tomatoes: Stir in the crushed tomatoes and tomato paste. Mix well and bring the sauce to a gentle boil. Reduce the heat and simmer for about 30 minutes, allowing the flavors to meld.
Shred the squash: Once the spaghetti squash is cool enough to handle, use a fork to scrape the insides, creating spaghetti-like strands. Set aside half of the strands from each squash.
Assemble the lasagna: Season the remaining squash strands in the shells with salt and pepper. Add a layer of the lasagna sauce on top of the squash strands. Then, add the reserved strands, followed by more lasagna sauce. Top each squash with shredded mozzarella cheese.

Broil and finish: Return the stuffed squash halves to the oven and broil on high for about 5 minutes, or until the cheese is melted and bubbly.
Serve: Serve the spaghetti squash lasagna directly in the squash shells, garnished with fresh basil for an extra burst of flavor.

Prep Time: 10mins

Cook Time: 1hr

Pin39