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Lasagna-stuffed spaghetti squash bowls are comfort food done right

Lasagna was always a special meal in our family. It was served only on holidays or for a special occasion. As a kid, I would beg my mom to make it all the time but without any success, and now, as an adult, I get it. Lasagna is a pain in the butt!

There are what seems like a million different pieces to prep, including the daunting task of precooking the noodles and trying to not break any as you drain them, something I consistently fail at.

Lasagna stuffed spaghetti squash bowls

These lasagna-stuffed spaghetti squash are like the everyday version of lasagna. No finicky noodles to worry about, as the squash just gets thrown into the oven to cook while you prep the filling. And the filling is definitely the best part, with its meaty tomato sauce and cheesy ricotta-mozzarella mixture going on.

It’s comfort food, but at the same time it’s a healthier, grain-free, gluten-free version of lasagna that also happens to be a heck of a lot simpler to throw together. Win-win.

Lasagna stuffed spaghetti squash bowls

Lasagna-stuffed spaghetti squash bowls recipe

These spaghetti squash are stuffed with all the elements of a classic lasagna minus the noodles for an easier, grain-free approach to comfort food.

Serves 4

Prep time: 10 minutes | Cook time: 50 minutes | Total time: 1 hour


  • 1 large spaghetti squash, cut in half lengthwise and seeded
  • 1 pound ground turkey (or beef)
  • 2 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 1 (28 ounce) can crushed tomatoes
  • 2 cups ricotta
  • 1/4 cup chopped parsley
  • Salt and pepper
  • 1/2 cup shredded mozzarella


  1. Preheat the oven to 375 degrees F.
  2. Place the squash into a baking dish filled with about 1 inch of water. Bake for 45 to 60 minutes, until fork tender.
  3. While the squash cooks, add the olive oil to a large skillet over medium-high heat.
  4. Add the turkey, and cook until browned.
  5. Add the onions and garlic, and cook for an additional 2 to 3 minutes, until softened.
  6. Add the oregano, Italian seasoning, red pepper flakes, salt and pepper, and stir, cooking for about 30 seconds, until fragrant.
  7. Pour the crushed tomatoes into the skillet, mix, and lower the heat to medium-low.
  8. Simmer the mixture until the squash is done and the sauce has thickened.
  9. In a bowl, combine the ricotta and parsley. Season with salt and pepper, and set aside.
  10. Remove the squash from the oven. Gently loosen some of the strands of the squash.
  11. Dollop 1/2 the ricotta mixture into the bottom of each squash half. Spoon the meat sauce on top, and then dollop the remaining ricotta on top of that.
  12. Sprinkle the mozzarella evenly on top of each squash half.
  13. Turn the oven to broil, and place the squash back into the oven for about 5 minutes, until the cheese has melted and starts to brown on top.
  14. Remove from the oven, garnish with additional parsley, and serve.

More spaghetti squash recipes

Baked spaghetti squash with spinach and mushrooms
Spicy shrimp and gluten-free spaghetti squash with Gorgonzola cheese

Spaghetti squash pancakes

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