This Stuffed Lasagna Spaghetti Squash is a fast and easy weeknight dinner. It’s the perfect, easy-to-create meal that even the pickiest eaters will love!
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Pin RecipeIf you’re a fan of foods that are stuffed with other foods (who isn’t?!), you have to try this stuffed lasagna spaghetti squash recipe!
The fun part about making this simple meal is that I don’t have to decide between two flavors. The spaghetti squash is loaded with taste, and adding the flavor of classic lasagna inside keeps me coming back for more.
I also love this low-carb spaghetti squash meal, because it has fewer carbs than eating a bunch of noodles! Kicking off my week with this hearty food is a great way to stay on track.
Stuffed Lasagna Spaghetti Squash
I also want to bring back up that you can add fun toppings to this dish! Parmesan cheese, diced onion, and even more shredded cheese are an easy way to make this already-hearty recipe, an even bigger comfort food!
Comfort food without the guilt? Yes, please!
The recipe is perfect as is, offering pure perfection in every bite. However, there’s some wiggle room if you want to get creative and make this delicious dish your own. Have fun with it. That’s all part of cooking!
I also highly recommend checking out my tips on How to Roast Squash as an easy guide to get you started!
(Looking for more lasagna recipes? Try my Easy Vegetable Lasagna and Zucchini Lasagna, too!)
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Ingredients for Lasagna Stuffed Squash
See full recipe card below this post for ingredient quantities and full instructions.
- Olive oil – You can also use coconut oil if preferred.
- Spaghetti squash – Cut this in half, or slice it in wedges, and serve if you want to make a smaller portion.
- Grated mozzarella cheese – Freshly grated cheese has the best flavor and texture! Pre-grated varieties contain anti-caking agents that prevent them from melting.
- Ricotta cheese – Cottage cheese could be an option in a pinch.
- Baby spinach – I’ve also used frozen spinach. Just be sure to drain any excess water well before adding.
- Marinara sauce – You can use homemade or store-bought.
- Parmesan cheese – Again, fresh tastes so good!
- Salt and pepper to taste
Variations
Here are a few variations that you could try to tweak or easily change this low-carb lasagna recipe:
- Add meat. Adding cooked ground pork, ground chicken, or ground beef can be a great way to add protein and flavor.
- Change the type of cheese. Mozzarella is the typical cheese used with lasagna, but feel free to switch it up! Cheddar cheese or Colby Jack cheese also tastes great.
- Make it spicy. Adding a bit of cayenne pepper or red pepper flakes can really change the flavor profile adding a dash of heat!
How To Make Stuffed Lasagna Spaghetti Squash
- Preheat: Preheat the oven to 400 degrees.
- Cut the squash: Half the squash, remove the seeds, and place both halves on a baking sheet cut side up.
- Bake: Transfer the squash to the oven, and cook for 20 minutes or until tender.
- Cook the spinach: While the squash is baking, add the olive oil and the spinach to a saucepan over medium heat. Cook for 10 minutes.
- Drain the spinach: Let the spinach cool, and transfer it to a paper towel. Press out as much water as possible, and chop it into pieces.
- Mix: Add the spinach to a bowl with the ricotta cheese. Mix well.
- Scrape: Remove the cooked squash from the oven, and let it cool. Scrape the insides of the squash with a fork, and place the flesh of the squash into a bowl.
- Garnish: Add 3-5 tablespoons of the spaghetti squash strands to the bottom of the squash shell. Then, add the marinara followed by the ricotta mixture, and top with the grated cheese. Repeat the steps for a second layer.
- Broil: Place the squash in the broiler to melt the cheese.
Quick Tip
If you don’t want to make this mixture inside of the spaghetti squash shell, you can cook the squash. Then, follow the directions layering the mixture in a casserole dish or heat-safe bowl.
How to Store Stuffed Squash
Store leftovers in an airtight container in the refrigerator for up to 3 days.
When you want to reheat the dish, I recommend warming the spaghetti squash lasagna for 1-2 minutes in the microwave. You can also reheat low and slow in the oven. Just be careful not to let it burn!
Serving Suggestions
To keep with the low-carb theme, serve this with a delicious summer salad or a side of roasted veggies.
You can also serve this as a side dish and pair it with something delicious, like these Grilled Chicken Kabobs or Garlic Parmesan Wings!
FAQs
It is! Not only is it low-carb, but this stuffed lasagna spaghetti squash recipe is gluten-free as well. You can also make it dairy-free easily by using a dairy-free cheese blend if needed.
Freezing is not recommended for this squash dish. It changes the texture of the squash, and it will cause it to become too runny from excess water being released as it thaws. Fresh is best!
If you want to do a bit of prep work ahead of time, go for it! You can cook the spinach ahead of time, prep and slice the squash, and even make the ricotta mixture as well. Then, just layer everything together, and bake when you’re ready to serve.
More Easy Stuffed Recipes
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Breakfast
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Stuffed Lasagna Spaghetti Squash
Equipment
- Baking sheet
- saucepan
- Mixing bowl
- Measuring cups
- measuring spoons
Ingredients
- 1 spaghetti squash medium in size, halved
- 1 teaspoon olive oil divided
- 2 cups baby spinach
- 1½ cups ricotta cheese
- 1½ cups marinara sauce
- 2 cups mozzarella cheese grated
- ¼ cup parmesan cheese grated
- salt and pepper
Instructions
- Preheat the oven to 400ºF.
- Half the squash, take out the seeds and place the halved squash on a baking sheet. Put it in the oven and cook for 20 minutes.1 spaghetti squash
- While the squash is baking, add the olive oil and the spinach to a saucepan over medium heat. Cook for 10 minutes. Let it cool, and then put the spinach on a paper towel and press out as much water as possible. Once done, chop into pieces.1 teaspoon olive oil, 2 cups baby spinach
- Add the spinach to a bowl with the ricotta cheese. Mix well.1½ cups ricotta cheese
- Remove the cooked squash from the oven and let it cool. Scrape the insides of the squash with a fork and then place the flesh of the squash into a bowl.
- Add 3-5 tablespoons of the spaghetti squash into the bottom, followed by marinara, then the ricotta mixture, and top with the grated cheese. Repeat the steps for a second layer.2 cups mozzarella cheese, 1½ cups marinara sauce, ¼ cup parmesan cheese, salt and pepper
- Place the squash in the broiler until the cheese is melted.
