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Spaghetti Squash Spaghetti Squash Lasagna

Spaghetti Squash
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins


Marinara Sauce Ingredients

  • 1 can Hunts Basil Garlic & Oregano Diced Tomatoes 14.5 oz
  • 1 tablespoon Truvia or sweetener choice
  • Salt And Pepper
  • 1 teaspoon Oregano
  • 1 teaspoon Parsley
  • 0.5 teaspoons Basil
  • 0.25 cups Parmesan Cheese

Lasagna Ingredients

  • 1 Spaghetti Squash makes approx 3 cups
  • 1.3 pounds Ground Beef
  • Whole Milk Ricotta Cheese
  • 2 Eggs
  • 1 tablespoon Parsley
  • Salt And Pepper
  • 2 cups Shredded Cheese cheddar/jack/mozzarella all work, or a blend
  • 0.75 cups Shredded Parmesan Cheese
  • Fresh Basil for garnish


  • For the sauce, blend the chopped tomatoes and spices in a food processor
  • Mix the processed tomatos and cheese into a sauce pan and heat on medium heat - let simmer and reduce while preparing the rest of the food
  • Stab and microwave the spaghetti squash for about 12 mins - cut in half and scrape out the 'spaghetti'/flesh
  • Place the scooped flesh onto a towel to drain excess moisture and give it a good squeeze once cool enough to handle.
  • Sautee / brown the meat and season with salt and pepper. Drain the meat, as the spaghetti squash is moist.
  • Mix the ricotta with the two eggs and parsley
  • Place 1/3 of the marinara in the bottom of a 13 x 9 in casserole dish, then spread out half of the spaghetti squash over it.
  • Next spread half of the ground beef on top of the spaghetti squash, then all of the ricotta cheese/ egg mixture.
  • Sprinkle 1 cup of shredded cheese and 1/2 cup of Parmesan cheese
  • Top with another third of the marinara. Repeat the layering with more squash, ground beef, and cheese.
  • Use the remaining marinara and then sprinkle with Parmesan cheese and fresh basil.
  • Bake at 350 for 45 minutes and then let rest for 15 minutes. You have to let it rest or else you will just have a soupy mess.
  • Makes 8 hearty servings.