Vegetarian lasagna stuffed spaghetti squash

Vegetarian lasagna stuffed spaghetti squash

  • Author: Jess
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 2-4 servings 1x
  • Category: Main
  • Method: Bake
  • Cuisine: Italian


Vegetarian lasagna stuffed spaghetti squash



  • 1 large spaghetti squash
  • 1 tbsp olive oil
  • 2 cups spinach, chopped (and packed down)
  • 1 garlic clove, chopped
  • 1 pack ricotta (about 450 grams)
  • 1 tbsp lemon zest
  • 1/4 cup grated parmesan cheese
  • salt & pepper to taste
  • 1 cup simple tomato sauce
  • 1/2 cup shredded mozzarella


  1. Preheat the oven to 400 degrees.
  2. Cut your spaghetti squash in half, scoop out the seeds, and place face down on a baking sheet.
  3. Bake for 30-35 minutes, until the squash is tender.
  4. Scrape the squash with a fork, removing the majority of the squash and placing it in a large bowl. Leave a little bit around the edges so the squash “bowl” holds it’s form.
  5. Heat olive oil in a skillet on medium heat. Add your garlic and spinach and cook for 2-3 minutes, until spinach is wilted and vibrant green. Remove from heat.
  6. Mix your ricotta, lemon zest, parmesan cheese, salt, pepper, and spinach in a large mixing bowl. Set aside.
  7. Now it’s time to layer the lasagna
  8. Start with a layer of tomato sauce, spreading evenly on the bottom of your squash bowls with a large spoon. Next add a layer of the spaghetti squash, and then a layer of your ricotta mixture, spreading evenly with a spoon. Repeat this process until your squash is full and layered like a lasagna.
  9. Top with shredded cheese and broil for 1-2 minutes, until golden brown.


  • Serving Size: 1/4 recipe
  • Calories: 189
  • Sugar: 2g
  • Fat: 11g
  • Saturated Fat: 5g
  • Carbohydrates: 11g
  • Fiber: 1g
  • Protein: 12g

Keywords: Vegetarian lasagna stuffed spaghetti squash, healthy lasagna recipe