Spaghetti Squash Lasagna

This scrumptious spaghetti squash lasagna recipe is proof that delicious, cheesy comfort food can be healthy! A hearty & satisfying meal guaranteed to bring a warm smile to your face.

I’ve been wanting to try spaghetti squash for the longest time and I adore Italian cuisine, so this recipe was perfect to explore with. I must admit, scraping the insides of the squash flesh definitely brought about a kidlike glee in me. Who said preparing recipes couldn’t be fun!?

To make this recipe healthier than traditional lasagna, we’ve substituted spaghetti squash as your pasta and lean, protein-rich ground turkey instead of fatty ground beef. Once cooked, you won’t miss the noodles one bit, as the texture will resemble cooked pasta. The taste of spaghetti squash is very mild which makes it a great substitution for many pasta recipes and kid-friendly too!

We found these squash boats to be incredibly filling, endlessly customizable, and taste ultra comforting. The best part is that you’re able to sneak in several servings of nutritious veggies. Win-Win!

HOW TO STORE & REHEAT:

To Store: Place cooked and cooled lasagna in an airtight storage container in the refrigerator for up to 3 days. *I won’t recommend freezing this dish, as frozen spaghetti squash tends to become mushy and watery once thawed.

To Reheat: Gently rewarm leftovers in the oven at 350 degrees F until heated through. You can also reheat leftovers on a microwave-safe plate in the microwave until warm.

Spaghetti Squash Lasagna

This scrumptious spaghetti squash lasagna recipe is proof that delicious, cheesy comfort food can be healthy! A hearty & satisfying meal guaranteed to bring a warm smile to your face.

5 from 5 votes

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Italian

Servings

Calories 249 kcal

Ingredients

2 medium spaghetti squash
1 lb. ground lean turkey
1 cup small curd cottage cheese (1% or 2% milkfat)
1/4 cup grated Romano cheese (may substitute in parmesan)
12 oz. frozen broccoli florets (steamable bag)
3/4 cup low-sodium/low sugar marinara or tomato sauce
3 oz. part-skim shredded mozzarella
2 garlic cloves minced
2 tbsp olive oil
Pepper
Italian seasoning

Instructions

Using a large serrated knife, cut the spaghetti squash in half lengthwise. Use a spoon to scrape out and discard the seeds. *Optional: We brushed on olive oil & sprinkled the squash halves with Italian seasoning to add flavor.
Place all 4 squash halves, cut side down, on a large piece of parchment paper in the microwave. If needed, place 2 halves in at a time. Cook on high power until just tender, 9 to 11 minutes. *Caution they will be hot!
Heat broiler and lower the rack to the middle position of the oven. While the squash is cooking, heat a tablespoon of olive oil in a skillet over medium-high. Add the turkey, pepper to taste, & Italian seasoning. Stir and cook, breaking apart the meat into small pieces, until it is fully cooked through and browned on all sides, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute more.
Cook the steamable bag of broccoli as directed. Remove any excess water & chop. *You will only need approx 2 cups for filling.
In a bowl, combine the cottage cheese, Romano, ground turkey, and pepper; fold in the broccoli.
Then use a fork to scrape up most of the squash strands, leaving them in the squash. Divide the cheese mixture among the squash topping with sauce, then the mozzarella.
Broil until the filling is heated through and the top is golden brown, 2 to 3 minutes. Enjoy!