Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

Mango Blueberry Smoothie Reading Spaghetti Squash Lasagna 2 minutes Next Vegan Peanut Butter Cookies
Prep time: 1 hour | Cook time: 30 minutes | Total time: 1 hour & 30 minutes | Yield: 9 servings


2 bags of spaghetti squash

1 lb ground beef (or ground turkey)

1 & ½ teaspoons minced garlic

1 14.5oz can petite diced tomatoes

1 10oz can tomato sauce

2 tablespoons tomato paste

2 teaspoons Italian seasonings

½ teaspoon salt

½ teaspoon ground pepper

1 cup low fat cottage cheese

½ cup low fat ricotta cheese

1 & ½ cups shredded mozzarella *divided (half for mixture, half for topping)

1 large egg

2 teaspoons Italian seasonings

½ teaspoon ground pepper

Optional Topping

Fresh chopped parsley & parmesan cheese


1) Cook squash according to package

2) While squash is cooking, brown meat over medium low heat and drain excess fat

3) Add minced garlic to the meat and sauté for 30-60 seconds. Add diced tomatoes (with juice), tomato sauce, and tomato paste. Mix together and set aside.

4) For the cheese mixture: combine cottage, ricotta and half of your mozzarella cheeses,. Add 1 egg, and 2 teaspoons of Italian seasonings and pepper in small bowl. Mix well and set aside.

5) Preheat oven to 350°F

6) Place half of the cooked spaghetti squash in an 8x8 baking dish to create the first layer. For the next layer, use half of your cheese mixture. For the 3rd layer, use half of your meat sauce. Repeat for 6 total layers.

7) Top with remaining shredded mozzarella cheese. and bake your assembled casserole for about 30-40 minutes, until bubbling.

8) Allow to cool for 10 minutes


Serving size: 1/9th of recipe (all values are approximate) | Calories: 234cal | Fat: 8.5g | Sugar: 7.3g | Fiber: 2.1g | Protein: 28.5g | Carbohydrates: 12.5g