🍽️ Spaghetti Squash Lasagna (Easy & Cheesy)
Serves 4
🥘 Ingredients
For the squash:
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1 large spaghetti squash
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1–2 tbsp olive oil
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Salt & pepper
For the filling:
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1 lb ground beef or Italian sausage (or a mix)
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1 small onion, diced
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3 cloves garlic, minced
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2 cups marinara sauce (store-bought or homemade)
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1 tsp Italian seasoning
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Salt & pepper
Cheese layer:
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1 cup ricotta cheese
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1 egg (optional — makes ricotta fluffier)
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½ cup grated Parmesan
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1 tsp dried parsley or basil
Topping:
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1–2 cups shredded mozzarella
👩🍳 Instructions
1️⃣ Roast the spaghetti squash
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Preheat oven to 400°F (200°C).
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Cut squash in half lengthwise and scoop out seeds.
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Drizzle with olive oil, salt, and pepper.
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Place cut-side down on a baking sheet.
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Roast 35–45 minutes or until fork-tender.
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Let cool slightly, then use a fork to pull the strands loose (leave them inside the shell).
2️⃣ Cook the meat sauce
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Brown the beef/sausage in a skillet.
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Add onion and cook until softened.
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Stir in garlic for 1 minute.
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Add marinara, Italian seasoning, salt & pepper.
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Simmer 5–10 minutes.
3️⃣ Mix the ricotta layer
In a small bowl combine:
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ricotta
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egg (optional)
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Parmesan
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parsley/basil
4️⃣ Assemble the “lasagna boats”
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Divide spaghetti squash strands so they’re evenly spread in each shell.
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Spoon ricotta mixture over the squash.
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Add meat sauce on top.
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Sprinkle generously with mozzarella.
5️⃣ Bake
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Reduce oven to 375°F (190°C).
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Bake 20–25 minutes, until cheese is melted and golden.
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Broil 1–2 minutes for extra browning, if desired.
🍴 Serve
Let cool slightly — spaghetti squash holds heat!
Scoop and eat right from the shell or plate it beautifully.
🌟 Variations
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Veggie version: Use mushrooms, spinach, zucchini instead of meat.
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Keto-friendly: Use low-sugar marinara.
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Spicy: Add red pepper flakes or hot Italian sausage.
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Extra cheesy: Add a layer of provolone slices.
If you’d like, I can also share a Spaghetti Squash Chicken Alfredo, Pesto Spaghetti Squash Bake, or Taco-stuffed Spaghetti Squash.
