Spaghetti Squash Lasagna is a tasty low-cal solution to your favorite Italian dinner. Each spaghetti squash half is loaded with marinara sauce, meat, and Italian cheeses!
Spaghetti Squash Lasagna
This Spaghetti Squash Lasagna is filling, delicious and actually good for you! Spaghetti squash is such a versatile vegetable that is easy to make and fun to add to dozens of different dishes. This lasagna recipe takes my love of spaghetti squash to a whole new level. Cooking and serving the lasagna right in the spaghetti squash halves makes clean-up a breeze. If you haven’t had spaghetti squash before, you have to try it! It is a low-carb and delicious substitute for pasta. When cooked, the flesh of the spaghetti squash separates into spaghetti like strands. You simply use a fork to scrape it from the sides of the squash. Fill it with meat, sauce and cheese and you’ll never even miss the pasta!
Health Benefits of Spaghetti Squash
There are 42 calories in a cup of spaghetti squash. Compare that to the 221 calories in a cup of cooked spaghetti. That’s a huge calorie difference! In addition to saving some calories, spaghetti squash provides these essential nutrients:
- Vitamins A, B, and C
- Potassium
- Folic Acid
- Beta-carotene
- Omega-3 essential fatty acids
- Antioxidants lutein and zeaxanthin
- Fiber
These nutrients can help increase eye health, lower blood pressure, enhance blood circulation, help prevent heart disease and aid in weight loss. It’s such a healthy food to incorporate into your diet. And when prepared correctly, your kids will love it too! Check out our post on How to Cook Spaghetti Squash Four Different Ways for some delicious ideas.
Spaghetti Squash Lasagna is Gluten Free
I made this for my mother-in-law who is gluten intolerant and she loved it! If you are preparing this for someone who has gluten allergies, be sure to check the ingredients on the sausage to make sure it doesn’t contain gluten. If you are in a hurry and don’t want to make a homemade sauce, a jar of sauce also works. I have done this and it tastes just as good, it just might add a couple more calories. Definitely give this recipe a try, you won’t be disappointed. My kids even ate it up with no complaints!
More Low Calorie Recipes
More Low Calorie RecipesIf you love this recipe, you’ll absolutely enjoy these other healthy meal options. Full of flavor, not on calories!
- Healthy Pizza (350 Calories)
- Weight Loss Magic Soup
- Low Calorie Sesame Chicken Stir Fry
- Easy Shrimp Tacos with Homemade Slaw
- Lettuce Wraps
How to Make Spaghetti Squash Lasagna
Ingredients
- 2 spaghetti squash small or medium
- salt and pepper to taste
- 1/2 c. part skim ricotta cheese
- 2 Tbsp. grated parmesan cheese
- 1 Tbsp. chopped parsley or basil
- 3/4 c. mozzarella cheese shredded
For the sauce:
- 1 tsp olive oil
- 1/2 onion finely chopped
- 3 cloves garlic minced
- 14 oz Italian sausage you can use reduced fat or chicken sausage
- 14 oz crushed tomatoes
- salt and pepper to taste
- 2 Tbsp chopped basil
Instructions
- Preheat oven to 400º. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down.
- If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.
- In a small bowl combine the ricotta cheese, parmesan cheese and parsley.
- In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through. When cooked, add the crushed tomatoes and add salt and pepper to taste. Reduce heat to low and simmer 20 to 30 minutes, adding fresh basil at the very end.
- When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. If you microwaved this, preheat the oven to 400°.
- When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells. Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the 4 shells and place on a baking sheet.
- Top each with remaining sauce, 1 scoop ricotta cheese mixture, and a little mozzarella cheese.
- Bake in the oven for 20 - 30 minutes or until everything is hot and the cheese is melted.
Notes
Nutrition
This recipe is adapted from Skinny Taste.
