This spaghetti squash lasagna recipe is everything you love in lasagna with the low carb benefits of spaghetti squash!

Spaghetti Squash Lasagna Recipe from addapinch.com

Can I share something with you?

Like Garfield the cat, lasagna is my weakness.

And no wonder, just the thought of all that creamy, cheesy, meaty deliciousness is enough to make any man, woman, child or, in Garfield’s case, cat fall in love with it.

But, since I’m also just as fascinated by the use of spaghetti squash as a substitute in pasta recipes, I decided to use spaghetti squash in my favorite lasagna recipe. But lightened up a bit.

In the recipe, I provide the substitutions that I used to lighten up the recipe, but if you are just interested in using spaghetti squash in place of the lasagna noodles, then you could always use the lasagna ingredients listed in my original lasagna recipe. It’s absolutely amazing, but oh my heavens, guys! The lightened up version is simply scrumptious in every sense of the word!

Here’s my spaghetti squash lasagna recipe. I think you are going to absolutely love it!

Spaghetti Squash Lasagna Recipe

This spaghetti squash lasagna recipe is everything you love in lasagna with the low carb benefits of spaghetti squash!
5 from 1 vote

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 6 -8
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 medium spaghetti squash cooked using your favorite method
  • 2 pounds ground turkey
  • 1 pound ground turkey sausage
  • 2 cloves garlic minced
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 can 16-ounce diced tomatoes
  • 2 cans 6-ounce tomato paste
  • 2 cups Greek yogurt
  • 1 large egg
  • ½ cup Parmesan cheese shredded
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded part-skim cheddar cheese

Instructions

  • Prepare spaghetti squash using your favorite of the three methods (slow cooker, oven, or microwave), making sure to cut into halves and scoop out seeds when cooked.
  • Preheat oven to 350º F.
  • Place cooked spaghetti squash with insides facing up onto a rimmed baking sheet. Use a fork and shred the spaghetti squash, leaving about ¼ of an inch around the shell of the squash for stability. Remove the spaghetti squash strands to a bowl to be used later in the meat mixture. Set aside while preparing the lasagna mixture.
  • Cook ground turkey and turkey sausage, in a large skillet over medium heat. Drain meat and then add garlic, basil, oregano and diced tomatoes and tomato paste to the meat, stirring to combine well. Simmer until sauce has thickened, about 20 minutes. Mix the spaghetti squash strands with the meat mixture.
  • In another bowl, mix together the Greek yogurt, egg, Parmesan cheese, and half of the mozzarella cheese.
  • Ladle the 1/2 of the meat mixture into a 9x13 casserole dish, scoop dollops of the Greek yogurt mixture on top of the meat mixture and then top with the remaining meat mixture. Place in the preheated oven and bake for 20 minutes, remove from the oven and top with remaining mozzarella cheese and the cheddar cheese. Return to the oven and bake until the cheese is melted, about 12 minutes.
  • Allow to stand about 3-5 minutes before serving.
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Enjoy!
Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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13 Comments Leave a comment or review

  1. hi there Robyn, loving your meals, just wondering if you think i can swap the Spaghetti squash for normal Spaghetti or pasta, what would you recommend if so, cheers Mark Re, Spaghetti Squash Lasagne!!

  2. This looks sooo delicious! I have been a spaghetti squash fan my entire life. I can’t remember a time my mom didn’t make it as a side with a little butter, salt and pepper.
    I didn’t learn until I was an adult that it could be prepared in other ways though (lol). Since learning that, I have always sought out delicious & interesting sounding spaghetti squash recipes. I cannot wait to try this one, especially since you used so many healthy alternative ingredients. And maybe, just maybe, it will finally get my husband to give spaghetti squash a full thumbs up! LOL

  3. Does it get watery at all when it cooked? Just curious. Had a epic-fail with using zucchini. My family complained it was too watery.

  4. Are you using the skin of the Spag Squash for anything? If not, why leave enough for stability? Otherwise sounds like a wonderful dish- hopefully the family will eat it.

  5. This is my second recipe from the site and I was as overwhelmed with this one as I was the first. I love lasagna with the ricotta cheese in the middle and was a little skeptical about using greek yogurt. But it really does work. Now I can enjoy lasagna again, guilt free. I did substitute zucchini in place of squash because I had one I needed to use up. Before I added it to the sauce I wrapped it in a paper towel and squeezed all the excess water out. Makes for a less watery version.

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