Lasagna Stuffed Spaghetti Squash

All the flavor and comfort of hearty lasagna in a healthy, gluten-free spaghetti squash dish that will have everyone asking for seconds! Looking for more spaghetti squash recipes? I have lots!

Lasagna Stuffed Spaghetti Squash #glutenfree

Today Mean Green and I had our first fight. We’ll call it the new stop sign’s fault, but Steve stopped short, I ran into his bike and flew off mine. Luckily I didn’t slide so I just walked away with some bruises, and Mean Green is a tough cookie–she barely got scraped! It was scary, but it had to happen sometime, and I’m glad it happened when the street wasn’t busy (ummm I ended up in the middle of it laying on the ground–traffic could have been a very bad thing), and when my husband was there to pick me back up.

Lasagna Stuffed Spaghetti Squash #glutenfree

In other exciting and much happier news, I attended and spoke at Blended Conference this weekend! It was a total blast, and I learned a TON! Maureen gave a great presentation on the business of blogging. Christine gave an incredible presentation (literally so.much.information) on Pinterest. Kimberley gave an awesome presentation on building an Instagram community. Nicole and I spoke again on video blogging (to a truly incredible response!), then there were break out discussions, and the day ended with a panel led by Wendy, Nicole, Christine and me on food photography/how to get exposure on sights such as Foodgawker and Tastespotting. I also finally got to meet Stephanie who I’ve known through our blogs and her gooooorgeous food for quite a while now. It was a whirlwind, but I had a really amazing time! Wendy & Wendy did an incredible job putting everything together!

Lasagna Stuffed Spaghetti Squash #glutenfree

So that was my eventful weekend. After all of that, I just kind of feel like doing absolutely nothing except for lounging on the couch watching Orange is the New Black (just started it, and I, like, REALLY love it!), and eating comfort food. Fall and winter are all about comfort foods for me, and comfort food always includes cheese. Duh.

Lasagna Stuffed Spaghetti Squash #glutenfree

I always thought lasagna was super intimidating, but my bestie and college roommate Heather taught me how to make it, and I used a lightened up version of her recipe for years. It’s simple, easy, great to freeze in bulk and always a hit. I wanted to change it up a little bit, and I was looking for a new way to use my beloved spaghetti squash, so I stuffed it with lasagna filling. Seriously people, I don’t know why I ever bothered with real noodles.

Lasagna Stuffed Spaghetti Squash #glutenfree

Between the spicy turkey sausage, the bold meat sauce, creamy ricotta cheese, and brown and bubbly (yes, it went back in the oven for extra love half way through the shoot) mozzarella cheese, I promise you don’t miss the noodles at all. In fact, I prefer the spaghetti squash texture, and I love getting a huge serving of veggies without having to cook them up as a side dish. You guys will love this new twist on lasagna–all the bold flavors you love while eating comfort food you can feel good about eating!

Lasagna Stuffed Spaghetti Squash

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 4 servings

Serving Size: 1 squash half

Lasagna Stuffed Spaghetti Squash

Hearty, comforting lasagna in a light, satisfying and veggie-packed dinner.


  • 2 medium spaghetti squash
  • 2 tablespoons olive oil, divided
  • salt and pepper
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 20 oz 99% lean ground turkey breast (you can also use the 93-94% or 96% lean ground beef)
  • 1/4 lb chicken or turkey sausage, sliced
  • 1 lb can crushed tomatoes
  • 2 teaspoons dried or finely chopped fresh oregano, divided
  • 2 teaspoons dried or finely chopped fresh basil, divided
  • 2 teaspoons crushed red pepper flakes, optional
  • 1/2 cup part skim ricotta cheese
  • 1/2 cup nonfat cottage cheese
  • 1 cup shredded part skim mozzarella cheese


  1. Preheat oven to 400. Slice spaghetti squash length wise and scrape out the seeds. Rub 1/4 tbsp olive oil into each squash half and season with salt and pepper. Place each spaghetti squash half face down in a large baking dish and bake for 40-60 min. When squash is done, middle will be tender and pull apart easily.
  2. In a large pan, sautee onion and garlic in 1 tablespoon olive oil over medium heat until fragrant. Add ground turkey. Season with a generous pinch each of salt and pepper. Cook until browned. Add sausage, crushed tomato and 1 teaspoon each basil and oregano. When sauce starts to bubble, reduce heat to a simmer until thickened (about 3-4 minutes).
  3. Meanwhile, combine ricotta and cottage cheese in a medium bowl. Season with 1 teaspoon each basil and oregano. Add a pinch each of salt and pepper. Lightly mix until combined.
  4. When spaghetti squash is fully cooked, flip in the baking dish so that it is now skin side down. Evenly divide ricotta mixture between each squash half. Repeat with meat sauce. Top each half with 1/4 cup mozzarella cheese.
  5. Turn oven to broil, and cook for an other 2 minutes, until cheese is browned and bubbling. This happens very quickly–make sure to watch closely, otherwise it can burn easily. Serve immediately. Leftovers may be refrigerated in an airtight container for up to one week.


The sauce is very forgiving. Add/subtract whatever spices you like to get your desired flavor. I used a spicy (pre-cooked) chicken sausage, but you can use whatever flavor you like.


  1. says

    I am so envious of everyone going to all of these blogging conferences and such!!!! WHAT IN THE WORLD! I want to go to a few :( But none take place in Los Angeles, EVER!

    Oh and PS: Spaghetti Squash = MY BEST FRIEND. LOL

  2. says

    I was just thinking how I need to go to more food blogging conferences, when I came by. Now I know about blended. Sounds like so much fun. Love this recipe idea. Seems much easier than lasagna with noodles in a pan. And yes duh on the cheese comment. lol.

  3. says

    First of all – glad you’re okay!! Second, I have yet to try spaghetti squash but I’ve been craving pasta lately so I think I’m gonna! This looks like so much fun, stuffing it with lasagna. My family would love this.

  4. says

    Oh man, I’m glad you weren’t really hurt during your bike mishap!! I know first hand how bad things can get!

    This looks delicious, I’m sad to admit that I haven’t tried spaghetti squash yet. I don’t know if Mike would like it or not.

  5. says

    This looks so delicious. I just stopped by from Foodgawker, and your picture there was such a standout! I have a spaghetti squash laying on my counter, so I’m thinking I may have to give this a shot very soon. :-)

  6. Ashley says

    So this recipe looks amazing!! I’m trying to lose a few pounds with the South Beach Diet (no starchy carbs and LOTS of veggies!) so this would be a perfect dinner! I’ve never made spaghetti squash before though so I was wondering if you scrape out the squash part before you fill it or just cook and fill? I can’t wait to make this! Thanks for your help!

  7. Jay Burnett says

    I love this recipe and will shop for my first spaghetti squach ever. But I too, want to know if you scrape up the threads before adding the ingredients or do you eat and scrape? Also woould love to have a carb count on this.


  8. Jaime says

    I am always looking for new things to make with spaghetti squash and this is right up my alley. I made this last night and it turned out very good. A couple of notes on the recipe though – the ingredient list calls for 2 tsp each of oregano and basil, but the instructions say tbsp. I dumped in a tbsp and then freaked out when I re-read the ingredient list. Luckily, it still turned out great. Also, red pepper flakes are on the list as well but then it never indicates when/where to add them. I could only assume that they were supposed to be in the sauce, which is where I added them. :) Thanks!

  9. Sara Beth says

    I just finished this for dinner and it was AMAZING!! My husband is usually the cook, but this was something I could do and he loved it too! I have a question though. In the list of ingredients you list the oregano and basil as 2 tsp divided but in the instructions you say to add 1 tbsp of each at different times. I understand the divided part, but do you use a total of 2 tbsp or 2 tsp of the herbs? My husband isn’t a huge fan of basil so I went a little light on it in the cheese mixture and 1 tbsp of the oregano, but in the meat mixture I did a tbsp of each. The meat mixture was a little strong so, I added some more tomatoes. I was just curious which it was. Thanks for the recipe. It will be a staple in our house!!

    • Ari says

      Oh thanks for pointing that out Sara! It was a typo in the instructions and 2 teaspoons of each should be used. So glad you enjoyed the recipe, and thanks again for bringing that to my attention so that others don’t experience the same problem!

  10. Tara says

    I cooked this recipe tonight (with a few variations for my personal tastes) and it was AMAZING! I should also add that it’s toddler approved too, she cleaned her plate! Thanks for sharing, we will be enjoying this dish again!

  11. ThePlanna says

    Just made the Lasagna Stuffed Spaghetti Squash – my first attempt at cooking “out of the box” (except not from a box!). I’m not very adventurous in the kitchen but this was EASY and A HIT! I would suggest almost over-filling the squash with the sauce before topping with the mozzarella cheese and my family needed more salt. But it was really good and I’m so excited to try more Spaghetti Squash recipes!!


  1. […] Sunday – Spicy Squash Nuggets with Honey Lime Dipping Sauce and Brussels sprouts Monday –  Lasagna Stuffed Spaghetti Squash, without meat Tuesday –  assorted roasted vegetables with rice Wednesday –  finally trying […]

  2. […] Ooooh, orrrrrr eating a big steak (Steve is the grill master) and a huge pile of this spaghetti squash at home. Because this dish is so freaking good, it is definitely  birthday dinner worthy. In fact, it was totally fight over the leftovers worthy, and goes down in history as a tie for my favorite thing I have ever made with spaghetti squash. […]

  3. […] Lasagna Stuffed Spaghetti Squash: This delicious dish from Ari’s Menu is definitely a must-make. They sound a little complicated but they are quick and easy to assemble. You cut the squash in half and bake for about 45 minutes. Then you stuff them with an easy meat and cheese mixture, top with mozzarella and pop back in the oven on broil for a few minutes. I served mine with some green beans on the side. They ring in around 550 calories per serving (I didn’t add chicken sausage because I didn’t have any in the house … I just used the turkey), but they are very filling. Two thumbs up. […]

  4. […] Even though it sometimes feels like I a need a machete to open one of these bad boys, what’s inside is so worth it. (TIP: Put it in the microwave for a 5-10 minutes to soften it up) It has only 40 calories and 8 grams of carbs per cup. Compared to pasta which has about 200 calories and 40 grams of carbs per cup. It is delicious, heathy and super versatile. Preparing it with sauce as a pasta is the most common way. You can also bake it, loosen the spaghetti strands and then stuff it with anything. You can do lasagna, chili cheese or southwest. […]

Speak Your Mind

CommentLuv badge