Spaghetti Squash Lasagna

Spaghetti Squash Lasagna 2

Spaghetti Squash Lasagna

I became fascinated with spaghetti squash a few years ago because it was high in fiber, rich in valuable beta-carotene and could be used as a substitute for processed, low fiber lasagna noodles .  I looked long and hard for a tasty way to prepare it.  I found this savory, flavorful recipe and have been making it for, much to their delight, friends, groups, cooking classes and family.  Sometimes I find myself craving all the delicious ingredients of the sauce.  I switched to ground turkey and turkey sausage to reduce fat content without compromising flavor.  Hope you like it as much as I do!

Spaghetti Squash Lasagna

Total Time: 1 hour

Yield: 10-12

  • Spaghetti Squash Lasagna
  • 1 (2-pound) spaghetti squash
  • Cooking Spray
  • 1 tsp olive oil
  • 1 pound ground turkey
  • 1/2 pound turkey Italian sausage
  • 4 garlic cloves, minced
  • 1/2 cup chopped onion
  • 2 cups sliced mushrooms
  • 1 cup diced red bell pepper
  • 1 (3.8-ounce) can sliced black olives, drained
  • 1 (15-ounce) can Italian-seasoned ready-cut stewed tomatoes
  • 1 (28-ounce) can crushed tomatoes
  • 1 Tbsp each chopped fresh oregano and basil
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup (2 ounces) shaved Parmesan cheese
  • Fresh basil leaves, cut into strips (optional)
  1. Preheat oven to 375°.
  2. Cut squash in half lengthwise; discard seeds. Place face down in 9x13-inch baking dish. Cover and microwave on HIGH for 13-15 minutes or until tender. Cool. Scrape inside of squash with a fork to remove spaghetti-like strands to measure 4 cups.
  3. Wipe baking dish with paper towel and coat with nonstick cooking spray.
  4. Heat olive oil in a large saucepan over medium heat. Add ground turkey and turkey sausage. Cook until browned. Add garlic and onion; cook 2 minutes, stirring frequently. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, mushrooms, red bell pepper, olives, tomatoes, oregano and basil; bring to a boil. Reduce heat, and simmer for 20 minutes or until thickened, stirring occasionally. Adjust seasonings as needed.
  5. Spread 2 cups squash onto bottom of prepared baking dish. Spread 1/2 of turkey mixture over squash. Sprinkle mozzarella cheese over turkey mixture. Repeat one more time except top with Parmesan cheese.
  6. Bake at 375° for 50 minutes or until lightly browned. Let cool for 5 minutes before serving. Top with fresh basil slices, if desired.


  1. Carlie says:

    This looks delicious! I have tried cooking with spaghetti squash before and have a hard time getting past the texture. Whenever I cook it, it seems pretty crunchy. Any suggestions?

    • Karen says:

      Hi Carlie: I think when you combine it with all these luscious ingredients and bake for 30-40 minutes the squash softens sufficiently that the texture changes. You’ll have to give it a try!

  2. Donna McConnel says:

    Karen this looks so good! I’ve come to love spaghetti squash for pizza crust so, this is sure to be wonderful! Don’t know if you remember me, we used to be in the 35th ward….about 1986-90. Love seeing you again in ktvb!

    • Karen says:

      Thanks Donna! It’s fun to be back on ktvb doing my cooking thing! I crave this spaghetti squash lasagna; it’s so full of flavor and rich vegetables. I hope you enjoy it! Thanks for commenting.

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