Lasagna Stuffed Spaghetti Squash

All the delicious flavor of your favorite lasagna stuffed in a spaghetti squash. Lasagna Stuffed Spaghetti Squash is not only healthy and low carb but, when you use the squash as a bowl, cleanup is a breeze!

Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings 2 servings
Author Linda Warren


  • 1 large spaghetti squash
  • 32 oz jar organic pasta sauce, no added sugars
  • 1-2 Tablespoons olive oil
  • 1 lb. hot Italian turkey sausage, out of casing
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • Pinch of red pepper flakes (optional)
  • Salt & pepper to taste
  • Handful of fresh basil leaves
  • 4-6 oz. shredded low-fat mozzarella
  • 1/4 cup Pecorino Romano or Parmesan cheese, grated


  1. Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil and spray with non-stick spray.
  2. Cut spaghetti squash in half lengthwise, scoop out stringy pulp and seeds, then lay cut side down on prepared cookie sheet. Bake in oven for 40 minutes of softened. You should be able to insert a knife with minimal resistance.
  3. Let cool slightly then carefully shred with a fork. Try not to damage the outer skin since you will be stuffing it with the lasagna ingredients. Place shredded squash in a large colander in sink, salt generously, and let moisture drain out of squash. This will make your lasagna less watery since spaghetti squash contains a lot of water.
  4. While squash is cooling, heat oil in a large skillet and cook sausage, crumbling it as it cooks. Remove from pan. Saute onion, garlic and pepper flakes for 5 minutes or until onion is translucent. Combine onion mixture with sausage then toss with spaghetti sauce. (You will have about half of the pasta-meat mixture left over for another spaghetti meal.)
  5. Preheat oven to 400 degrees.
  6. To assemble: Place squash halves in an 8x8-inch square baking dish that has been sprayed with a nonstick spray. The square dish should be perfect for holding the halves upright. Put a little sauce in the bottom of each squash skin, followed by a handful of squash noodles, some mozzarella cheese, bits of basil, then sprinkle with Pecorino Romano. Repeat layering two more times ending with a nice topping of both cheeses.
  7. Bake in oven for 25 minutes. If you like your cheese browned you can slip it under the broiler for last 2-3 minutes. Watch carefully so that it doesn't burn.
  8. Garnish with additional basil if desired.

Recipe Notes

You can also leave the turkey sausage out and have a meatless meal or serve the whole turkey sausage, grilled or pan-fried, on the side.