All the flavor and comfort of hearty lasagna in a healthy, gluten-free spaghetti squash dish that will have everyone asking for seconds! Looking for more spaghetti squash recipes? I have lots!
Today Mean Green and I had our first fight. We’ll call it the new stop sign’s fault, but Steve stopped short, I ran into his bike and flew off mine. Luckily I didn’t slide so I just walked away with some bruises, and Mean Green is a tough cookie–she barely got scraped! It was scary, but it had to happen sometime, and I’m glad it happened when the street wasn’t busy (ummm I ended up in the middle of it laying on the ground–traffic could have been a very bad thing), and when my husband was there to pick me back up.
In other exciting and much happier news, I attended and spoke at Blended Conference this weekend! It was a total blast, and I learned a TON! Maureen gave a great presentation on the business of blogging. Christine gave an incredible presentation (literally so.much.information) on Pinterest. Kimberley gave an awesome presentation on building an Instagram community. Nicole and I spoke again on video blogging (to a truly incredible response!), then there were break out discussions, and the day ended with a panel led by Wendy, Nicole, Christine and me on food photography/how to get exposure on sights such as Foodgawker and Tastespotting. I also finally got to meet Stephanie who I’ve known through our blogs and her gooooorgeous food for quite a while now. It was a whirlwind, but I had a really amazing time! Wendy & Wendy did an incredible job putting everything together!
So that was my eventful weekend. After all of that, I just kind of feel like doing absolutely nothing except for lounging on the couch watching Orange is the New Black (just started it, and I, like, REALLY love it!), and eating comfort food. Fall and winter are all about comfort foods for me, and comfort food always includes cheese. Duh.
I always thought lasagna was super intimidating, but my bestie and college roommate Heather taught me how to make it, and I used a lightened up version of her recipe for years. It’s simple, easy, great to freeze in bulk and always a hit. I wanted to change it up a little bit, and I was looking for a new way to use my beloved spaghetti squash, so I stuffed it with lasagna filling. Seriously people, I don’t know why I ever bothered with real noodles.
Between the spicy turkey sausage, the bold meat sauce, creamy ricotta cheese, and brown and bubbly (yes, it went back in the oven for extra love half way through the shoot) mozzarella cheese, I promise you don’t miss the noodles at all. In fact, I prefer the spaghetti squash texture, and I love getting a huge serving of veggies without having to cook them up as a side dish. You guys will love this new twist on lasagna–all the bold flavors you love while eating comfort food you can feel good about eating!
Hearty, comforting lasagna in a light, satisfying and veggie-packed dinner.
- 2 medium spaghetti squash
- 2 tablespoons olive oil, divided
- salt and pepper
- 1 onion, chopped
- 4 cloves garlic, chopped
- 20 oz 99% lean ground turkey breast (you can also use the 93-94% or 96% lean ground beef)
- 1/4 lb chicken or turkey sausage, sliced
- 1 lb can crushed tomatoes
- 2 teaspoons dried or finely chopped fresh oregano, divided
- 2 teaspoons dried or finely chopped fresh basil, divided
- 2 teaspoons crushed red pepper flakes, optional
- 1/2 cup part skim ricotta cheese
- 1/2 cup nonfat cottage cheese
- 1 cup shredded part skim mozzarella cheese
- Preheat oven to 400. Slice spaghetti squash length wise and scrape out the seeds. Rub 1/4 tbsp olive oil into each squash half and season with salt and pepper. Place each spaghetti squash half face down in a large baking dish and bake for 40-60 min. When squash is done, middle will be tender and pull apart easily.
- In a large pan, sautee onion and garlic in 1 tablespoon olive oil over medium heat until fragrant. Add ground turkey. Season with a generous pinch each of salt and pepper. Cook until browned. Add sausage, crushed tomato and 1 teaspoon each basil and oregano. When sauce starts to bubble, reduce heat to a simmer until thickened (about 3-4 minutes).
- Meanwhile, combine ricotta and cottage cheese in a medium bowl. Season with 1 teaspoon each basil and oregano. Add a pinch each of salt and pepper. Lightly mix until combined.
- When spaghetti squash is fully cooked, flip in the baking dish so that it is now skin side down. Evenly divide ricotta mixture between each squash half. Repeat with meat sauce. Top each half with 1/4 cup mozzarella cheese.
- Turn oven to broil, and cook for an other 2 minutes, until cheese is browned and bubbling. This happens very quickly–make sure to watch closely, otherwise it can burn easily. Serve immediately. Leftovers may be refrigerated in an airtight container for up to one week.
The sauce is very forgiving. Add/subtract whatever spices you like to get your desired flavor. I used a spicy (pre-cooked) chicken sausage, but you can use whatever flavor you like.
GiGi Eats Celebrities says
I am so envious of everyone going to all of these blogging conferences and such!!!! WHAT IN THE WORLD! I want to go to a few 🙁 But none take place in Los Angeles, EVER!
Oh and PS: Spaghetti Squash = MY BEST FRIEND. LOL
Angela @ Happy Fit Mama says
Congrats on another successful blogging conference (and surviving your bike crash)!
What a genius idea to make stuffed spaghetti squash lasagna!
Katie | Healthy Seasonal Recipes says
I was just thinking how I need to go to more food blogging conferences, when I came by. Now I know about blended. Sounds like so much fun. Love this recipe idea. Seems much easier than lasagna with noodles in a pan. And yes duh on the cheese comment. lol.
Meredith @dareyoutoblog says
MMMM genius! pinning 🙂
DANG THAT TURNED OUT SO PRETTY TOO!!!
Linz @ Itz Linz says
healthy lasagna? yessssss!
Katy @ KatysKitchen says
First of all – glad you’re okay!! Second, I have yet to try spaghetti squash but I’ve been craving pasta lately so I think I’m gonna! This looks like so much fun, stuffing it with lasagna. My family would love this.
Jamie @ couchtoironwoman says
Oh man, I’m glad you weren’t really hurt during your bike mishap!! I know first hand how bad things can get!
This looks delicious, I’m sad to admit that I haven’t tried spaghetti squash yet. I don’t know if Mike would like it or not.
Kierston @candyfit says
Ya ummm..this looks awesome.
Laura @ Mommy Run Fast says
Genius! Pinning this to make soon!!
Melanie @ Nutritious Eats says
This looks amazing. I am so making it this week- just need to pick up some of the cheeses. Gorgeous photos as usual!
Katie @ Peace Love & Oats says
omg. omg that looks SO good!
Debbie @ Live from La Quinta says
That looks delicious! Figuring out how to make it vegan!
You got your crash out of the way – so now it won’t happen on actual event day, right?
Lovely idea to stuff the spaghetti squash this way, too!
Chung-Ah | Damn Delicious says
Anything “stuffed” is always a plus in my book! Love the healthy touch in this kind of comfort food!
This looks so delicious. I just stopped by from Foodgawker, and your picture there was such a standout! I have a spaghetti squash laying on my counter, so I’m thinking I may have to give this a shot very soon. 🙂
Christine @ Love, Life, Surf says
That looks delicious and brilliant! So glad that you and Mean Green are ok after that scuffle. And so fun that you have been able to go to all these blogging conferences.
Kammie @ Sensual Appeal says
Oh em gee… IN LOVE. You are amazing. The end.
Kammie @ Sensual Appeal recently posted…Not Another Diet! The Diet/Binge/Self-Hate Cycle that Led Me to Intuitive Eating
So this recipe looks amazing!! I’m trying to lose a few pounds with the South Beach Diet (no starchy carbs and LOTS of veggies!) so this would be a perfect dinner! I’ve never made spaghetti squash before though so I was wondering if you scrape out the squash part before you fill it or just cook and fill? I can’t wait to make this! Thanks for your help!
Go glad you didn’t get seriously hurt in your bike crash.
This lasagna looks so delicious and I love that you used cottage cheese. It makes the lasagna so creamy doesn’t it?
Christin@SpicySouthernKitchen recently posted…Butterscotch Apple Bars with Caramel Sauce
Silly question- did you scrape the spaghetti squash before you added the “stuffing”?
Jay Burnett says
I love this recipe and will shop for my first spaghetti squach ever. But I too, want to know if you scrape up the threads before adding the ingredients or do you eat and scrape? Also woould love to have a carb count on this.
Made this the other night and it was so good! Thanks for sharing the recipe. My only problem is that I can’t find spaghetti squash small enough to serve one half per person and cutting the half in half just isn’t as fun. 🙂 I’ll keep looking though.
Sarah recently posted…Egg, Bacon, and Cheese Stuffed Peppers
I am always looking for new things to make with spaghetti squash and this is right up my alley. I made this last night and it turned out very good. A couple of notes on the recipe though – the ingredient list calls for 2 tsp each of oregano and basil, but the instructions say tbsp. I dumped in a tbsp and then freaked out when I re-read the ingredient list. Luckily, it still turned out great. Also, red pepper flakes are on the list as well but then it never indicates when/where to add them. I could only assume that they were supposed to be in the sauce, which is where I added them. 🙂 Thanks!
Looks so good! Do you shred the squash before filling or after?
Thanks Anne! The spaghetti squash will just scrape out as you eat it after filling.
Sara Beth says
I just finished this for dinner and it was AMAZING!! My husband is usually the cook, but this was something I could do and he loved it too! I have a question though. In the list of ingredients you list the oregano and basil as 2 tsp divided but in the instructions you say to add 1 tbsp of each at different times. I understand the divided part, but do you use a total of 2 tbsp or 2 tsp of the herbs? My husband isn’t a huge fan of basil so I went a little light on it in the cheese mixture and 1 tbsp of the oregano, but in the meat mixture I did a tbsp of each. The meat mixture was a little strong so, I added some more tomatoes. I was just curious which it was. Thanks for the recipe. It will be a staple in our house!!
Oh thanks for pointing that out Sara! It was a typo in the instructions and 2 teaspoons of each should be used. So glad you enjoyed the recipe, and thanks again for bringing that to my attention so that others don’t experience the same problem!
Denene McCloud says
This looks yummy. I must try it!
I cooked this recipe tonight (with a few variations for my personal tastes) and it was AMAZING! I should also add that it’s toddler approved too, she cleaned her plate! Thanks for sharing, we will be enjoying this dish again!
That’s so great to hear! Thanks for making my day Tara!!
Vernita Ward says
Loved this menu, looking forward to trying it as a dish to help me stay on diet!
Jessica Zeitounian says
AMAZING! Soooo tasty and looks fantastic too.
What is the nutritional values
I don’t count calories, but there are plenty of online tools you can use to find this information. Enjoy!!
Jesica @rUnladylike says
I made these tonight and they were so delicious! Thanks for the great recipe. I’ll definitely be making these again!!!
Jesica @rUnladylike recently posted…Celebrate Valentine’s Day with 14 Running Pick Up Lines
So glad you enjoyed them!!
Just made the Lasagna Stuffed Spaghetti Squash – my first attempt at cooking “out of the box” (except not from a box!). I’m not very adventurous in the kitchen but this was EASY and A HIT! I would suggest almost over-filling the squash with the sauce before topping with the mozzarella cheese and my family needed more salt. But it was really good and I’m so excited to try more Spaghetti Squash recipes!!
Thanks so much!! Glad you enjoyed it!
Beth B says
Is there a way to make this agreed of time, like lunch/nap time but have it for dinner? Maybe make it all up to putting it back in the oven to broil?
Hi Beth, I can’t say for certain because I haven’t tried it, but I don’t see why that wouldn’t work. My suggestion would be to instead bake at 400 to give everything enough time to come to temperature without the top burning. Please let me know if you have success–I think it would be very helpful to other readers!
Melissa B says
This looks delicious and I am going to try it tomorrow night. I was just wondering. When you store the leftovers do you keep them in the shells? and what’s the best way to warm them up? Thanks
Holy Moly!! Every time I make this (which is pretty often) we are in food heaven the whole time we’re eating! Prior to finding your recipe, I microwaved spaghetti squash and we weren’t really fans (too watery/mushy), but roasting it is to die for!! Thank you for sharing this!!