Easy Baked Spaghetti Squash Lasagna

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Have you ever made a spaghetti squash lasagna? It’s so easy to make baked spaghetti squash, this delicious lasagna is packed with flavor.

A pin showing the finished baked spaghetti squash lasagna.

If you are looking for a way to work more vegetables into your diet you have to try my baked spaghetti squash lasagna. It’s a flavorful recipe that is packed with all the great textures and seasonings that you’d expect in lasagna but without the noodles!

A close up look at a bite of the finished spaghetti squash lasagna recipe.

Making Baked Spaghetti Squash:

The great thing about making baked spaghetti squash is that it’s easy and you can use it for a variety of recipes. You can turn the shredded baked spaghetti squash into a noodle substitute for your favorite Italian recipes, eat it on its own, or you can fill the squash halves to make recipes like this spaghetti squash lasagna.

another beautiful image that shows the finished recipe for baked spaghetti squash lasagna.

What does spaghetti squash taste like?

Spaghetti squash tastes like a very mild plain squash. It doesn’t have a flavor on its own. The flavors you add to the squash are easily absorbed and that means you can work this healthy vegetable into just about any recipe.

Another pin that shows the finished lasagna recipe with the title at the top in blocks.

The texture is similar to other zoodles or vegetable spirals. They only require a light cooking and the stringy texture is already similar to spaghetti…which is how the squash got its name!

What you need to make baked spaghetti squash lasagna:

Here is the list of ingredients you will need to make this delicious spaghetti squash recipe. Most stores carry the spaghetti squash now as it has risen to popularity in recent years. Nothing else on the list should be difficult to find either!

All of these delicious ingredients are going to come together to make an incredible lasagna recipe.

This recipe is written for 4 spaghetti squash halves. You can cut it in half for 2 servings or double it if you want to prep a few servings in advance. Depending on the size of your squash you could get anywhere from 4-8 servings from this recipe as written.

  • 2 small spaghetti squash 
  • 14 oz crushed tomatoes 
  • 8 oz ricotta cheese 
  • 1⁄2 lb ground beef 
  • 1⁄2 lb pork sausage 
  • 1 small onion 
  • 1 egg 
  • 4 oz shredded mozzarella cheese 
  • 4 oz shredded pepper jack cheese 
  • 1⁄2 cup shredded parmesan cheese 
  • 2 cloves minced garlic 
  • 1 tsp chili powder 
  • 1 tsp oregano 
  • 1 tsp basil or bunch of fresh 
  • 1⁄2 tsp salt 
  • 1⁄2 tsp black pepper
Another pin that shows the title at the top and a big bite of lasagna on a fork ready to eat.

All of these ingredients work together to make this a truly delectable recipe. It’s easy to make but does require more than just a few ingredients. Don’t let that scare you off. It’s worth it, the end result is incredible.

A side view of the finished spaghetti squash lasagna recipe.

How to make squash lasagna:

  1. Cut squash in half, lengthwise. 
  2. Scoop out seeds, rinse, set on a baking sheet. Sprinkle with salt and pepper and bake at 375° for 15-20 minutes. 
  3. Put squash halves in a baking pan, cover bottom of pan with 2” of water to prevent the shells from burning. Bake at 375° for 1 hour. 
  4. Brown beef and sausage. 
  5. Mix in tomato, garlic, herbs, and spices. Simmer on low for 15-20 minutes. Set aside. 
  6. Combine egg, ricotta, and 1⁄4 cup parmesan cheese. Set aside. 
  7. Fill cooked squash shells with meat and sauce mixture. 
  8. Layer ricotta mixture around the meat and top with mozzarella, pepper jack, and remaining parmesan. 
  9. Bake at 375° for 30 minutes or until cheese is melted and turning golden brown.
A top down view of the finished baked spaghetti squash lasagna boats.

Looking for other delicious dinner recipes?

I know we’ve been focusing on the sweets lately but that doesn’t mean I don’t have some great dinner recipes on hand for you. Here are a few options for weeknight meals that won’t have you in the kitchen all night long. You can easily whip these up in advance as well, prepping ahead of time keeps me on track with my budget and my nutritional goals!

Featured image showing the recipe for baked spaghetti squash finished and ready to be shared.
A top down look at two halves of a baked spaghetti squash.

Printable Baked Spaghetti Squash Recipe

Here’s the printable version of this baked spaghetti squash recipe. It’s easy to print out on one sheet or you can save the site and come back later when you want to make this great recipe. Of course I’d love for you to come back and find more recipes as well as leave any feedback you might have on this one!

Yield: 6 Servings

Baked Spaghetti Squash Lasagna

Baked Spaghetti Squash Lasagna

Have you ever made a spaghetti squash lasagna? It's so easy to make baked spaghetti squash, this delicious lasagna is packed with flavor.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 2 small spaghetti squash
  • 14 oz crushed tomatoes
  • 8 oz ricotta cheese
  • 1⁄2 lb ground beef
  • 1⁄2 lb pork sausage
  • 1 small onion
  • 1 egg
  • 4 oz shredded mozzarella cheese
  • 4 oz shredded pepper jack cheese
  • 1⁄2 cup shredded parmesan cheese
  • 2 cloves minced garlic
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 tsp basil or bunch of fresh
  • 1⁄2 tsp salt
  • 1⁄2 tsp black pepper

Instructions

  1. Cut squash in half, lengthwise.
  2. Scoop out seeds, rinse, set on a baking sheet. Sprinkle with salt and pepper and bake at 375° for 15-20 minutes.
  3. Put squash halves in a baking pan, cover bottom of pan with 2” of water to prevent the shells from burning. Bake at 375° for 1 hour.
  4. Brown beef and sausage.
  5. Mix in tomato, garlic, herbs, and spices. Simmer on low for 15-20 minutes. Set aside.
  6. Combine egg, ricotta, and 1⁄4 cup parmesan cheese. Set aside.
  7. Fill cooked squash shells with meat and sauce mixture.
  8. Layer ricotta mixture around the meat and top with mozzarella, pepper jack, and remaining parmesan.
  9. Bake at 375° for 30 minutes or until cheese is melted and turning golden brown.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 561 Total Fat: 33g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 143mg Sodium: 1134mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 6g Sugar: 13g Sugar Alcohols: 0g Protein: 38g
I am not a medical expert. These calculations are provided as a courtesy.
A final pin showing the finished baked lasagna at the top and bottom with the title in the middle.

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