Why I Love This Recipe

If you’re craving lasagna but don’t feel like layering noodles, this recipe is such a fun alternative. The roasted spaghetti squash turns perfectly tender and catches all of the rich marinara, melty cheese, and savory Italian sausage in every bite. It has all the cozy, cheesy flavors you’d expect from a classic lasagna, just in a lighter, veggie-packed version that’s perfect for an easy weeknight dinner.

Enjoying The Leftovers

This is one of those recipes that’s just as delicious the next day, making it perfect for easy lunches or another cozy dinner later in the week.

Storing

Store the stuffed spaghetti squash in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm leftovers in the microwave until heated through, or reheat in a 350°F oven for 15-20 minutes. Add a little extra mozzarella before reheating if you want an extra cheesy finish.

A plate with open faced squash filled with ground chicken sausage, melted cheese and fresh chopped basil.
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Lasagna Stuffed Spaghetti Squash

If you love classic lasagna but want an easier, lighter dinner, this Lasagna Stuffed Spaghetti Squash is one to add to your meal plan. It's loaded with cheesy, comforting flavors, packed with protein, and the perfect way to make spaghetti squash actually exciting.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
US M
Servings 2

Ingredients

  • 1 large spaghetti squash
  • 1/2 small yellow onion, diced
  • 1/2 lb Italian chicken sausage
  • 2 cups marinara sauce
  • 1/2 tbsp minced garlic
  • 1 tbsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 tbsp olive oil
  • 1/2 cup shredded mozzarella
  • 2 tbsp basil, freshly chopped
For the ricotta filling
  • 1/3 cup ricotta cheese
  • 2 tbsp parmesan cheese
  • 1 tsp Italian seasoning
US – M

Instructions

  • Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, brush to coat evenly, and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for about 30 minutes, or until the flesh is tender and easily shreds with a fork.
  • While the squash roasts, prepare the meat sauce. Heat a large skillet over medium heat and cook the chicken sausage, breaking it up as it browns, for about 5-7 minutes. Add the onion and garlic and sauté for another 2-3 minutes, or until the onion is softened.
  • Stir in the marinara sauce, Italian seasoning, and red pepper flakes. Mix well, cover, and let the sauce simmer until the spaghetti squash is finished cooking.
  • In a small bowl, combine the ricotta cheese, parmesan cheese, and Italian seasoning until well mixed.
  • Once the squash is done, use a fork to gently loosen the strands while keeping them inside the shells. Layer each squash half with some of the meat sauce, a spoonful of the ricotta mixture, and another layer of meat sauce. Top with shredded mozzarella.
  • Return the squash to the oven for about 5 minutes, or until the cheese is melted and bubbly. For a golden, lightly crisp top, broil for the last 1-2 minutes.
  • Garnish with fresh basil and serve warm.

Equipment

large baking sheet
saute pan
cutting board

Nutrition Per Serving

Calories: 580kcal | Carbohydrates: 42g | Protein: 38g | Fat: 33g | Fiber: 13g