Lasagna Style Spaghetti Squash
Satisfy your cravings for classic Italian comfort food with a healthier twist in this Lasagna Style Spaghetti Squash! This low-carb, gluten-free recipe cleverly swaps traditional pasta for tender roasted spaghetti squash, layered with rich marinara meat sauce, creamy ricotta, and a bubbling blend of mozzarella and Parmesan cheeses. Infused with aromatic garlic, onion, and a touch of oregano, every bite bursts with lasagna-inspired flavor while staying light and wholesome. Perfect for meal preppers or anyone seeking a nutrient-packed dinner, this dish is easy to prepare and equally impressive for weeknights or gatherings. Garnished with fresh basil, it’s a guilt-free comfort food masterpiece that everyone will love.
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Recipe Information
Ingredients
- 2 medium-sized Spaghetti squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 pound Ground beef
- 1 small Yellow onion, diced
- 3 Garlic cloves, minced
- 3 cups Marinara sauce
- 1 cup Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 2 tablespoons Fresh basil, chopped
- 1 teaspoon Dried oregano
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with 1 tablespoon of olive oil, and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes, or until the flesh is tender and easily shredded with a fork. Allow to cool slightly.
While the squash is roasting, heat a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet with the ground beef. Cook for 3-4 minutes, until the onions soften and become translucent.
Stir in the marinara sauce, oregano, and 1 tablespoon of chopped basil. Reduce the heat to low and let the sauce simmer for 10 minutes.
Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Set aside.
To assemble, reduce oven heat to 375°F (190°C). In a 9x13 baking dish, spread 1 cup of the marinara meat sauce on the bottom.
Layer half of the spaghetti squash strands on top, followed by 1/2 cup ricotta cheese, 1 cup shredded mozzarella, and 1/2 cup Parmesan cheese.
Repeat the layers: another 1 cup sauce, the remaining spaghetti squash, 1/2 cup ricotta, 1 cup mozzarella, and 1/2 cup Parmesan.
Top with the remaining marinara sauce and sprinkle the last of the mozzarella cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Garnish with the remaining chopped basil before serving. Serve hot and enjoy your Lasagna Style Spaghetti Squash!
Nutrition Facts
Calories |
3923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.2 g | 352% | |
| Saturated Fat | 113.3 g | 566% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 9462 mg | 411% | |
| Total Carbohydrate | 183.7 g | 67% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 67.4 g | ||
| Protein | 213.2 g | 426% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4093 mg | 315% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3813 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
