Upgrade Your Pasta
Lasagna Stuffed Spaghetti Squash is a delicious alternative to pasta dishes! It’s also healthy AND tasty, so you can enjoy it absolutely guilt-free!
What’s Spaghetti Squash?
This low-carb squash is an awesome swap for spaghetti – hence the name “spaghetti squash“. It has a subtle flavor, unlike pumpkin and butternut, so it’s perfect for taking on flavor. It also easily transforms to pasta as it bakes! All you have to do is pull the sides of the squash towards the center with a fork, and it shreds into spaghetti noodles! With less than 40 calories per cup, pasta just got a super healthy upgrade. Enjoy lasagna stuffed spaghetti squash guilt-free!
Make it Personal!
By getting a small spaghetti squash, you can make individual servings! Each half easily becomes a personal lasagna, how fun is that?! Individual servings also work if you want easy meals throughout the week. Make this recipe ahead of time, then just simply heat up a half or quarter of the squash to enjoy an incredibly yummy meal with absolutely no cooking.
Lasagna Stuffed Spaghetti SquashPrint This
- 2 small spaghetti squash (or 1 large)
- Avocado oil
- Sea salt and pepper
- 1/2 lb. cooked and seasoned ground beef
- Pasta sauce
- Ricotta cheese
- Parmesan cheese
- Preheat the oven to 350 F.
- Cut your spaghetti squash in half lengthwise, then scoop out the seeds in the center of the squash (you can either roast the seeds as a snack or discard them). Lightly coat the inside of each half of the squash with avocado oil, then sprinkle with salt and pepper.
- Bake each squash face down on a baking sheet for about 45 minutes, or until the outside skin can be punctured by a fork with light pressure.
- Remove the squash from the oven. Using a fork, scrap most of the squash out of each half (you want enough to room stuff your squash with lasagna filling.) Place the scooped out squash in a bowl, then combine it with the beef and a generous scoop of sauce and ricotta cheese.
- In each half of the scooped out squash, add a small amount of sauce and ricotta. Add the reserved spaghetti squash mixture back in the squash, then add a little more sauce on top of that. Sprinkle the entire thing with parmesan cheese, then place (face up!) back on the tray.
- Turn your oven’s broiler on high, then broil the squash in the center of the oven until the cheese is melty and ooey-gooey (about 5 minutes). Enjoy!