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.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Set aside.

Step 8

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.

Step 9

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.

Step 10

Repeat the layers: another 1 cup sauce, the remaining spaghetti squash, 1/2 cup ricotta, 1 cup mozzarella, and 1/2 cup Parmesan.

Step 11

Top with the remaining marinara sauce and sprinkle the last of the mozzarella cheese over the top.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

Step 13

Garnish with the remaining chopped basil before serving. Serve hot and enjoy your Lasagna Style Spaghetti Squash!

Nutrition Facts

Serving size	(3856.6g)

Amount per serving	% Daily Value*
Calories	3923.0

Total Fat 274.2g	0%
Saturated Fat 113.3g	0%
Polyunsaturated Fat 20.2g
Cholesterol 732.5mg	0%
Sodium 9462.0mg	0%
Total Carbohydrate 183.7g	0%
Dietary Fiber 36.4g	0%
Total Sugars 67.4g
Protein 213.2g	0%

Vitamin D 0IU	0%
Calcium 4092.7mg	0%
Iron 17.1mg	0%
Potassium 3812.9mg	0%

*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.

Source of Calories

Fat: 60.9%

Protein: 21.0%

Carbs: 18.1%