Spaghetti Squash Lasagna

If you are a pasta and Italian food lover,
this is a great alternative that incorporates more veggies! 😀

If you have a favorite lasagna you typically make,
try using that recipe but swap the noodles for spaghetti squash.

The spaghetti squash works best if you just do one layer of each,
unlike lasagna noodles which can be used to make several layers.


Spaghetti Squash Lasagna
Serves 6
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Prep Time
10 min
Cook Time
35 min
Prep Time
10 min
Cook Time
35 min
  1. 2 small (or 1 large) spaghetti squash, cut in half and seeded
  2. 1 lb ground beef (can use turkey or sausage)
  3. 1 onion, diced
  4. 2 cloves garlic, chopped
  5. 1/2 tsp. red pepper flakes
  6. 1 (15 ounce) can tomato sauce
  7. 1 tsp. Italian seasoning or oregano
  8. 1/2 tsp. paprika
  9. 1 T. balsamic vinegar
  10. 1 T. fresh basil, chopped (or 1 tsp dried)
  11. Salt and pepper to taste
  12. 2 c. cottage cheese or ricotta
  13. 1 T. fresh basil, chopped (or 1 tsp dried)
  14. 1 c. mozzarella, shredded (optional)
  1. Roast the spaghetti squash, skin side up, in a preheated 400F oven until tender, about 30 minutes.
  2. Meanwhile, cook the ground beef and onion, until beef is browned.
  3. Add garlic, red pepper, tomato sauce, Italian seasoning, paprika, balsamic vinegar, 1 T. of basil, salt and pepper.
  4. Bring to a boil, reduce heat and simmer until spaghetti squash is cooked.
  5. When spaghetti squash is done. Scoop out the squash and place into a 9x13 inch pan.
  6. Layer cottage cheese on top of spaghetti squash. Sprinkle with basil.
  7. Layer meat sauce over cottage cheese.
  8. Sprinkle with mozzarella cheese if desired.
  9. Return to oven (if not hot enough) to heat through and melt the cheese.
  1. If you do not tolerate dairy you can make this without the cottage cheese layer.
Grace Goals and Guts