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Spaghetti Squash Lasagna

This is fun twist on a classic, lasagna. We switch regular pasta for spaghetti squash, which has texture similar to noodles! We'll stuff it with a sausage tomato sauce and cheese - you won't miss that pasta at all!
Prep Time15 mins
Cook Time45 mins
Course: Main Course
Cuisine: Italian
Keyword: low-carb lasagna, spaghetti squash
Servings: 4


  • Sharp knife
  • Cutting board
  • Foil or parchment paper
  • Medium skillet
  • Wooden spoon
  • Large baking dish


  • 2 medium spaghetti squash halved and seeds removed
  • 3 tsp olive oil
  • 1 head of garlic about 6-12 cloves
  • 1 lb ground pork, chicken sausage, or ground chicken loose, not in casing (can sub black beans for veg)
  • 1 yellow onion chopped
  • 1 28oz can crushed San Marzano tomatoes
  • 1 bay leaf
  • 2 tsp dried oregano
  • 1/2 cup whole milk ricotta cheese
  • 1 1/2 cups shredded cheese mozzarella, fontina, parmesan, provolone, monterey, or a blend
  • salt and black pepper


  • Preheat the oven to 425 degrees F
  • With a fork poke holes in the squash and then cook in the microwave on plate for 3-5 minutes, depending on size. Then use a sharp knife to cut the ends of the squash and then cut in half lengthwise. Scoop out the seeds and discard (or roast separately with spices). Rub the squash with 2 tsp of oil, salt and pepper. Place the squash cut side down and place on a baking dish. Roast in the oven for about 30 minutes or until the flesh is soft and golden.
  • Slice off the top 1/4 inch portion of the garlic to expose some of the garlic. Place in foil and drizzle with oil. Transfer to the oven and roast until cloves are browned and tender, about 20-30 minutes. Pop cloves out the head, chop them, and set aside.
  • Meanwhile, warm 1 tsp of oil in a medium skillet. Add the sausage and cook until browned, about 5 minutes. Add the onion and cook another 2 minutes. Reduce the heat to low and add the tomatoes, bay leaf and oregano. Simmer the sauce until thickened, another 10 minutes. Remove the bay leaf and stir in the roasted garlic.
  • Remove the squash from the oven. Sprinkle some cheese in the cavities, then add about 1 cup of meat sauce to each cavity. Then add the ricotta cheese evenly on top. And lastly, add the rest of the cheese evenly on top.
  • Reduce heat to 400 degrees F, bake for another 8 minutes, and then broil for 1-2 minutes, or until the cheese is golden brown.
  • To eat, use a fork to scrape the squash into strands, while mixing in the meat, sauce and cheese.


Recipe adapted from halfbakedharvest.com