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Lasagna Stuffed Spaghetti Squash

[heart_this] · Oct 23, 2013 · 62 Comments

Lasagna Stuffed Spaghetti Squash

You get all of your favourite lasagna flavours without all of the carbs when it is served stuffed in spaghetti squash!

Winter squash is in season and one that I do not use nearly often enough is spaghetti squash so when I came across the idea of a lasagna stuffed spaghetti squash I pinned it right away to try later! Lasagna is a layered pasta dish typically containing noodles, a meat sauce and a cheese or bechamel sauce and it is topped with plenty of cheese and baked until golden brown and bubbling. This lasagna stuffed spaghetti squash takes the basic components of lasagna including the meat sauce and the cheese layer and stuffs them into a spaghetti squash, which essentially replaces the noodles, and bakes them until the cheese has melted. Since this dish goes with healthy spaghetti squash instead of noodles I decided to keep things on the lighter side going with ground turkey for the meat and a low fat cottage cheese for the cheese layer. Even though this lasagna stuffed spaghetti squash is designed to be healthier it certainly does not sacrifice anything in the way of flavour! You will definitely not miss the noodles in this tasty lasagna!

Lasagna Stuffed Spaghetti Squash
Lasagna Stuffed Spaghetti Squash

Lasagna Stuffed Spaghetti Squash

Lasagna Stuffed Spaghetti Squash

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 4

You get all of your favourite lasagna flavours without all of the carbs when it is served stuffed in spaghetti squash!

ingredients
    For the roasted spaghetti squash:
  • 2 small spaghetti squash, cut in half and seeded
  • 1 tablespoon oil
  • salt and pepper to taste
  • For the lasagna meat sauce:
  • 1 pound ground turkey
  • 1 tablespoon oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fennel seeds, crushed
  • 1 (15 ounce) can crushed tomatoes
  • 1 tablespoon tomato paste (optional)
  • 1 teaspoon italian seasoning or oregano
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste
  • 1 tablespoon basil, chopped
  • For the lasagna stuffed spaghetti squash:
  • 1 cup low fat cottage cheese or ricotta
  • 1 tablespoon basil, chopped
  • 1 cup partially skim mozzarella, shredded
directions
    For the roasted spaghetti squash:
  1. Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F/200C oven until tender, about 30 minutes.
  2. For the lasagna meat sauce:
  3. Meanwhile, cook the turkey, about 8-10 minutes, and set aside.
  4. Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  5. Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute.
  6. Add the turkey, tomatoes, tomato paste, italian seasoning, bay leaf, paprika, balsamic vinegar, salt and pepper, bring to a boil, reduce the heat and simmer until the spaghetti squash is cooked and then mix in the basil and remove from heat.
  7. For the lasagna stuffed spaghetti squash:
  8. Fluff up some of the inside of each spaghetti squash half, divide the mixture of the cottage cheese and basil between them followed by the sauce and the cheese.
  9. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.
Option: Use ground beef or Italian sausage instead of ground turkey.
Option: Instead of making the sauce from scratch, use your favourite marinara or other tomato sauce.
Option: Add one 2 inch piece of parmesan rind to the sauce while it simmers.
Nutrition Facts: Calories 513, Fat 25g (Saturated 7g, Trans 0), Cholesterol 138mg, Sodium 761mg, Carbs 26g (Fiber 4g, Sugars 8g), Protein 50g

Nutrition by: Nutritional facts powered by Edamam
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Food, Gluten-free, Italian, Low-carb, Main Course, Recipe, Turkey

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Reader Interactions

Comments

  1. Katrina @ Warm Vanilla Sugar says

    October 23, 2013 at 11:04 am

    This needs to appear in my body RIGHT AWAY! Yum!

    Reply
  2. bellini says

    October 23, 2013 at 12:23 pm

    I love the idea Kevin and my wheels are turning since I have a spaghetti squash sitting on the counter.

    Reply
  3. Aimee @ Simple Bites says

    October 23, 2013 at 1:13 pm

    Can't wait to try this, Kevin.

    Reply
  4. Julie @ Table for Two says

    October 23, 2013 at 1:14 pm

    I love the idea of having "lasagna" in this squash! so cheesy and a great alternatie to having the carby pasta!

    Reply
  5. Marian (Sweetopia) says

    October 23, 2013 at 1:17 pm

    Looks so good, Kevin!!

    Reply
  6. Katie says

    October 23, 2013 at 1:24 pm

    yum! I never thought to stuff spaghetti squash! Must give this a try soon!

    Reply
  7. A SPICY PERSPECTIVE says

    October 23, 2013 at 1:26 pm

    So warm, comforting, and cheesy!! Love it, Kevin!

    Reply
  8. Heather Christo says

    October 23, 2013 at 1:45 pm

    This is pure genius. You get to feed the craving without all the pasta! I really love this Kevin!

    Reply
  9. Bev Weidner (Bev Cooks) says

    October 23, 2013 at 1:59 pm

    I love what you do to me.

    Reply
  10. Maria says

    October 23, 2013 at 2:18 pm

    WOW! I love all of that cheese!

    Reply
  11. Danielle Miller says

    October 23, 2013 at 2:27 pm

    I love this idea – I need to try this one for sure…pinning!

    Reply
  12. Cooking Elena says

    October 23, 2013 at 2:43 pm

    Bellissima idea, quel forma agio sopra Ä— delizioso!

    Reply
  13. Skinnytaste Gina says

    October 23, 2013 at 2:53 pm

    We eat this all the time in my home : )

    Reply
  14. Erin @ The Spiffy Cookie says

    October 23, 2013 at 4:54 pm

    This is the second recipe like this I've seen today, love it!

    Reply
  15. Tracy says

    October 24, 2013 at 8:03 am

    If I didn't want to cook the lasagna in the squash shell, would I just layer it in a baking dish, with no other modifications? Thanks!

    Reply
  16. kevin says

    October 24, 2013 at 8:11 am

    Tracy: That should work.

    Reply
  17. Tracy H. says

    October 24, 2013 at 12:08 pm

    Recently found your blog via Pinterest and am in LOVE! I too have a small kitchen so it's a match made in heaven. This dish looks fantastic and I'm going to make it this weekend. Thanks for posting.

    Reply
  18. Ari @ Ari's Menu says

    October 24, 2013 at 2:25 pm

    So glad you enjoyed it–your version looks awesome!! Thanks for linking back 🙂

    Reply
  19. naomi says

    October 24, 2013 at 4:14 pm

    Yet, another recipe of yours that I have bookmarked! This looks so good I can't wait!

    Reply
  20. Linda Andrews says

    October 24, 2013 at 5:14 pm

    i am with Katrina on…this definitely belongs in my body also. Wonderful new approach to using spaghetti squash

    Reply
  21. marla says

    October 24, 2013 at 5:42 pm

    I just love how creative & smart this dish is!

    Reply
  22. Dixya says

    October 24, 2013 at 8:52 pm

    how did I miss this post earlier – drooool.

    Reply
  23. Stephanie H says

    October 25, 2013 at 3:12 am

    Fantastic idea!! I will be making this soon. Love squash.

    Reply
  24. jax says

    October 26, 2013 at 8:15 pm

    i just died! omg.

    Reply
  25. Anonymous says

    October 27, 2013 at 1:05 am

    Great recipe. Just tried it tonight & it was a hit w/my husband. I think I'll leave out the Fennel Seed next time but other than that two thumbs up 🙂

    Reply
  26. Anonymous says

    October 27, 2013 at 3:32 am

    made this for dinner tonight – ahhhh-mazing!! Thanks!

    Reply
  27. ClaireBear says

    October 28, 2013 at 12:01 am

    I just made this tonight. It is fantastic, seriously this is very good. The flavors and texture are beautifully blended and complementary. Thank you so very much for this recipe. Also I've made your pumpkin casserole about a half a dozen time and it is always a hit.

    Reply
  28. Marcia E. says

    October 28, 2013 at 5:28 pm

    I would like to make this, but a little or a lot less fat, so besides taking out the turkey and adding a green pepper chopped and fresh mushrooms, does anyone have any other recommendations? Has anyone ever used fat free ricotta (assuming there is such a thing) or fat free cottage cheese when cooking? Those are about all the things I could think of. Kevin, anyone, ideas please? Thank you so much!!!

    Reply
  29. kevin says

    October 28, 2013 at 10:27 pm

    Marcia E.: Fat free cottage cheese would work.

    Reply
  30. Anonymous says

    October 29, 2013 at 11:13 pm

    I just made this and it's DELICIOUS! Even my three year old is gobbling it hurriedly. We're a GF household and this absolutely beats buying those expensive and bland rice noodles. It's got a nice homemade taste without the hefty calorie load, and bonus–it's very nutritious. Thank you so much for this wonderful recipe! I'm adding it to my monthly rotation!

    Reply
  31. amy says

    November 4, 2013 at 9:56 pm

    Just made this and it looks scrumptious…waiting for hubby to get home to put under the broiler

    Reply
  32. Diane says

    November 5, 2013 at 2:04 am

    Thanks, just made this tonight. It was delicious!

    Reply
  33. erin says

    November 5, 2013 at 4:24 am

    This was amazing! My husband and I devoured it and will make this again. Beautiful on the plate but comforting too. I have larger squash and will cook mine a little longer next time. Thanks for this recipe. It will be in our family forever. xoxo

    Reply
  34. Krista says

    November 13, 2013 at 12:15 am

    Delicious sauce! I am gorging on it even though I have ten minutes until my squash is done.

    Reply
  35. Simi J says

    November 15, 2013 at 12:40 am

    am making a veggie version of this… LOVE it!

    Reply
  36. Anonymous says

    December 4, 2013 at 4:03 am

    what a brilliant idea

    Reply
  37. Arianna says

    December 6, 2013 at 12:29 pm

    Great idea! I made it last night and it was pretty good but the spaghetti squash portion lacked flavor. I'm making it again tonight and I'm going to mix some sauce with the spaghetti squash, then layer ricotta, then more sauce, put that back in the oven for about 20 minutes, then do the mozzerella and put is in for 5 minutes. I think that will get more flavor throughout.

    Reply
  38. Christine says

    December 7, 2013 at 3:19 am

    YUM!!!! Yum…mmmm Yummy!!!
    Made this for my bf and friend, it was amazing!!
    Defiantly doing a layer of ricotta cheese next time.

    Reply
  39. kevin says

    December 10, 2013 at 2:24 pm

    Arianna: I usually 'fluff' the spaghetti squash up so that the sauce melts into it but mixing it in could only make it better!

    Reply
  40. Anonymous says

    January 15, 2014 at 5:32 pm

    Is the nutritional information for the entire amount of food this makes, or per portion size?

    Reply
  41. kevin says

    January 15, 2014 at 5:33 pm

    Anonymous: The nutrition facts are per serving.

    Reply
  42. Abby Kimbell says

    January 22, 2014 at 11:40 pm

    I made this with ground beef and it was amazing!

    Reply
  43. Anonymous says

    March 6, 2014 at 11:42 pm

    This is genius. I made it last night for my family. Because I only had one huge spaghetti squash, I just cut it in half and filled each half with all the ingredients. When it was completely done, I cut each half….in half….haha. It was more than enough for my family of four with huge appetites. Even my picky eater gobbled it up. Thanks for an awesome recipe. Can't wait to try it with different fillings.

    Reply
  44. Anonymous says

    April 3, 2014 at 7:22 pm

    I made this over the weekend and it is so good. My boyfriend loves spaghetti squash as a pasta substitute, but I'm not as fond of it in that way. This worked great for both of us!

    Reply
  45. Anonymous says

    April 14, 2014 at 7:03 pm

    This dish was absolutely delicious! Full of flavor and healthy at the same time. I only changed a couple of things, I used olive oil infused with garlic and use marinara sauce instead of the ingredients listed. I made this twice for company and it was very well received. Thanks so much for the recipe.

    Reply
  46. Anonymous says

    April 28, 2014 at 1:31 am

    I just made this with a jarred sauce base and without meat. It was absolutely amazing and a great use for spaghetti squash! My family loved it, which surprised me because they are typically very picky!

    Reply
  47. captiveinflorida says

    October 21, 2014 at 3:19 pm

    This was absolutely delicious. Only problem is the calories, too much. Would like to make it with less calories, anyone have any clues for that?

    Reply
  48. Anonymous says

    October 25, 2014 at 11:55 pm

    This was unbelievably AMAZING! Already planning the next time I'm making it, haha!

    Reply
  49. kevin says

    October 29, 2014 at 3:21 pm

    captiveinflorida: Most of the calories are coming from the turkey so you can cut back on the turkey, say 1/2 pound, or replace it with something like veggies, chickpeas, etc. The cheese is the next biggest calorie contributor and you can cut back on that as well.

    Reply
  50. Bethany says

    December 16, 2014 at 10:08 am

    The lasagna looks so delicious! I'll send the recipe to my boyfriend, he cooks better than me 😀

    Reply
  51. Anonymous says

    February 22, 2015 at 10:34 pm

    OMG! Made this tonight for my niece & I. We just kept saying omg! how yummy it was and that it felt so much like a cheat meal, but its not!

    Reply
  52. Unknown says

    October 21, 2015 at 4:34 pm

    Would a butternut squash work as well? And if so, would there be a difference in cook time?

    Reply
    • kevin says

      October 23, 2018 at 8:22 am

      Yes, you can use butternut squash and it will take longer to roast, though the time will depend on how thick it is. Start at the 30 minutes and

      Reply
  53. Anonymous says

    October 27, 2015 at 4:25 pm

    Is there a way to make this ahead of time, like lunch/nap time but have it for dinner? Maybe make it all up to putting it back in the oven to broil?

    Reply
    • kevin says

      October 23, 2018 at 8:19 am

      Yes, you can do that!

      Reply
  54. menzrob says

    December 24, 2015 at 12:35 am

    Excellent! Thank you.

    Reply
  55. Anonymous says

    January 6, 2017 at 11:26 pm

    I also used a jar of sauce. We are big fans of spaghetti squash, so a new recipe was welcome. All your recipes are winners, and since I found your cooking blog I feel you have gotten me out of a boring rut!

    Reply
  56. Lt._Keyrose_Wife says

    March 1, 2017 at 5:57 pm

    This is our FAVORITE dish! When I make it we have it for 3 days in a row! LOL

    Reply
  57. kevin says

    March 3, 2017 at 12:21 am

    Lt._Keyrose_Wife: I'm glad you like it!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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