Description

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

Units Scale

2 small spaghetti squashes
1/2 teaspoon salt (plus more to taste)
1/2 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
1/4 cup tomato paste
1/2 cup shredded mozzarella cheese
Fresh basil for garnish

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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