Spaghetti Squash Lasagna with ground turkey, creamy ricotta cheese, spinach, fresh basil, and mozzarella makes a dreamy low carb meal that is filling and delicious. Jump to Recipe keyboard_arrow_down
This easy Spaghetti Squash Lasagna is healthy comfort food at its best with all the classic lasagna flavors paired with nutritious, low carb spaghetti squash. I promise you won't miss the pasta. Love healthy Italian recipes? You'll also want to try this Healthy Eggplant Parmesan and Zucchini Lasagna.
Spaghetti squash is a lifesaver for anyone who is eating low carb, Paleo, or trying to limit calories. I almost always find myself replacing all or at least half of the pasta in my favorite recipes with this healthy squash and have even begun to convert some huge pasta fans into fans of this unique veggie. Lately one of my favorite ways to use it is in these cheesy, meat packed lasagna boats. They freeze great and the boats make them fun to serve.
First off, let's just put it out there and say that this is more lasagna inspired than an actual lasagna. It has all the same elements as lasagna, but instead of building layers and layers, we are just going to add everything right into our squash and melt some cheese on top. Delish, right? And it's easy, which is always important.
To start things off, we need a good flavorful sauce for our spaghetti squash lasagna. This one starts with lean ground turkey, onion, and garlic. Then it gets some crushed tomatoes, spinach, and Italian seasoning. If you like, you could swap in some of your favorite store-bought tomato sauce instead of the crushed tomatoes. Both options work great.
Then we need a creamy ricotta filling. This recipe uses part-skim ricotta mixed with fresh basil, Parmesan, shredded mozzarella, and garlic. Instead of layering it into the lasagna, we are just going to pile it on top. The mozzarella and Parmesan will melt and brown for that delicious, browned top we all love on lasagna.
That's pretty much it. You'll cook the spaghetti squash, mix in the turkey meat sauce, and top everything with cheese. Throw it in the oven and dinner is ready. It's filling enough all on its own or you could serve some roasted broccoli or a green salad on the side.
Recipe Ideas for Spaghetti Squash Lasagna
- Add some spice: Add some red pepper flakes or diced Calabrian chilies to the ground turkey mixture. You could also use an Arrabiata sauce instead of the crushed tomatoes.
- Try a different protein: This recipe works with lean ground beef, ground turkey sausage, or ground chicken. It will also work with sliced chicken or turkey sausages.
- Add extra veggies: Instead of spinach, you can use diced zucchini, cauliflower, kale, summer squash, or broccoli.
- Add pasta: For a heartier dish, don't be afraid to mix in some cooked pasta as well. Many times I will do this for the bigger eaters in the family.
- Make it vegetarian: Leave out the meat entirely or use vegetarian crumbles instead.
- Use marinara sauce: Instead of using crushed tomatoes, use your favorite tomato sauce. This will add even more flavor to the dish.
How to reheat spaghetti squash lasagna
The easiest way to reheat this lasagna is in the microwave. There is enough sauce that it shouldn't dry out at all. You can also reheat it in a 350 degree oven for 10-15 minutes until it is warm.
Can I make lasagna with spaghetti squash as a casserole?
Another option for serving this is to make it in a large baking or casserole dish so it feels a little more like lasagna. You have two options if you go this route.
- Option 1: Spray the baking dish with cooking spray. Add in your spaghetti squash as the bottom layer. Then add your layer of turkey and tomatoes. Finally, dollop the ricotta cheese on top. Bake for 15-20 minutes until the edges are bubbling and the cheese is melted.
- Option 2: Mix together the spaghetti squash and meat sauce. Spray a baking dish with cooking spray and layer in this mixture. The top with the ricotta and bake for 15-20 minutes.
How to cook spaghetti squash
There are lots of different ways to cook the spaghetti squash for this recipe. To be honest, I almost always cook mine in the microwave to save time, but any of these methods will work.
- Microwave: Pierce the spaghetti squash all over with a fork or knife. Microwave for 12-14 minutes until it is soft when you press on the outside. Carefully open and scoop out the seeds.
- Oven: Preheat the oven to 400 degrees. Cut the spaghetti squash in half and brush with olive oil. Sprinkle on some salt and pepper. Roast for 40-50 minutes at 400 degrees until tender.
- Instant Pot: Cut the spaghetti squash in half and scoop the seeds. Place a steamer basket in the pot and place the spaghetti squash on to the trivet. Add 1 cup of water to the pot. Close the lid and set to manual mode for 7 minutes. Once finished, manually open the vent and carefully open the lid once the pressure has released.
- Slow Cooker: Pierce the squash with a fork or knife. Place the entire squash in the slow cooker with 1 cup of water. Cook on high for 4 hours or low for 8 hours until tender.
Spaghetti Squash Lasagna Boats
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- 2 U spaghetti squash
- salt and pepper
- 1/2 cup part skim ricotta cheese
- 1/2 cup part skim shredded mozzarella
- 2 tbsp basil, chopped
- 2 tbsp Parmesan cheese
- 4 U garlic cloves, minced, divided
- 2 tsp olive oil
- 1 U onion, minced
- 1 lb 99% lean ground turkey (or beef)
- 3 cups spinach
- 2 tsp Italian seasoning
- 1.5 cups crushed tomatoes
- Salt and pepper
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Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds. Season with salt and black pepper. Bake for about 40-50 minutes on a baking sheet with the cut side down. To microwave cut the squash in half lengthwise, scoop out seeds. Place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft. Scrape out all the flesh. Save the shells.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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