Lasagna-Stuffed Spaghetti Squash
Spaghetti squash is hands down one of my favorite low-carb swaps, especially for pasta. Lasagna is one of those comfort foods that I love to make on a Sunday night or once it gets chillier outside, but it can also make you feel really heavy afterwards. Swapping out the lasagna noodles for spaghetti squash is the best way to enjoy lasagna without the carbs! This lasagna-stuffed spaghetti squash was delicious and very filling!
One of my favorite things about spaghetti squash recipes is that they always make great leftovers. You can make extra of this recipe to store in containers to reheat for lunches or dinners throughout the week. It may seem like this recipe requires a lot of time to make, but 40 of those minutes are hands-off time while the squash is roasting. If you plan to serve it for dinner during a weeknight, you can also prep ahead by roasting the spaghetti squash the night before.
Recipe Tips and Suggestions:
- Any kind of marinara sauce will do for this recipe, but I recommend buying a good quality sauce that you really enjoy or make your own. The flavor of the sauce matters!
- This recipe just uses ground beef, however, if you prefer to also include ground sausage or just use sausage, that works too!
- Not a meat eater? Swap out the meat for your favorite veggies like spinach, mushrooms, and/or zucchini!
- This recipe works well for dinners, but is also great for meal prepping! You can roast the squash in advance if desired. Leftovers can be stored in smaller containers and reheated during the week
- 1 spaghetti squash
- 2 tablespoons extra virgin olive oil
- 1/2 pound lean ground beef
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 2-3 cups marinara sauce
- 3/4 cup part-skim ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Preheat oven to 425 degrees F. Line a small cookie sheet with parchment paper. Slice the squash in half, lengthwise. Use a spoon to scrape out the seeds. Brush 1 tablespoon of oil all over the inner part of each squash and sprinkle with some salt. Place cut side-down on the baking sheet. Bake for about 40 minutes or until the squash can easily be pierced with a fork.
- While the squash is baking, heat the remainder of the oil in a non-stick skillet over medium high heat. Add the beef and crumble with a spatula. Sprinkle with some salt and add the oregano and garlic powder. Cook until browned, about 8-10 minutes. Pour one cup of the sauce in with the beef and remove from the heat. Set aside.
- After the squash is cooked, remove from the oven. Let sit for 5 minutes. In a mixing bowl, add the ricotta cheese, 3/4 cup of the mozzarella cheese, Parmesan cheese, and one more cup of the marinara sauce. Stir together to combine.
- Once the squash is done, remove from the oven and lower heat to 350 degrees F. Using a fork, scrape the inside of each half of the squash (leaving a thin layer just before the skin) and add to the bowl with the cheese mixture. Stir together in with the cheese. If needed, add more of the marinara sauce.
- Add a layer of the squash and cheese mixture to the bottom of one half of the squash skin, then a thin layer of the beef, another layer of the cheese and squash, beef, and one more squash and cheese layer. Repeat with other squash half. If needed, add more of the marinara sauce on top. Sprinkle the remaining mozzarella on top of each half. Alternatively, you can create the layers in a 8x8 baking dish if you don't want to reuse the squash.
- Bake in the oven for 15-20 minutes or until heated through. Switch oven to broil and broil for a few minutes until the cheese is bubbly. Remove from the oven and serve.
Serving Size:1/2 stuffed squash
Amount Per Serving: Calories: 577Total Fat: 35gSaturated Fat: 12gCholesterol: 109mgSodium: 953mgCarbohydrates: 26gFiber: 2gSugar: 4gProtein: 40g