Spaghetti Squash Lasagna

Who doesn’t love lasagna?! A classic, comfort food that can hard to fit into your daily calorie target. I have come up with a simple recipe that saves you loads of calories. For example, a serving of homemade classic lasagna has about 500-700 calories for 100 grams. This is a very small portion, and definitely would NOT leave me feeling full…..So, you end up having more than 100 grams, which obviously brings the calories up even more! This version has 350 calories for a 300 gram serving!

It is all the good things you get with lasagna. Tomato sauce, ground meat, cheesy filling, baked to golden delicious perfection.

Start out by roasting our squash. I usually stab it a few times with a knife and pop it in the microwave for about 6 minutes. This gets it slightly soft so you can cut it open easier. Once cut open, spray with olive oil spray and sprinkle with salt and pepper.

Roast in the oven at 400 degrees for about 30 minutes. It is done when you can shred the squash noodles easily with a fork.

Brown your meat on the stove with chopped onions and garlic. Be sure to season your meat with garlic salt and pepper.

While your meat is browning, start making your cheesy good filling. Combine cream cheese, cottage cheese, ricotta cheese and laughing cow. Season with salt, pepper, and Italian seasoning to taste.

When your meat is cooked, drain any excess liquid from the pan. Dump in a full jar of tomato sauce to the meat. I love this one from Costco. I sent my sweet husband to Costco, and he so thoughtfully compared all the marinara sauces and picked the one with the best macros.

Simmer your meat sauce for a few minutes so the flavors combine. While it simmers, start to assemble your lasagna. I sprayed two 8×8 baking dishes with olive oil spray. Add your spaghetti squash evenly to the bottom of the baking dishes. Next, add your cheese layer over the spaghetti squash.

Top cheese layer with your saucy meat. Finally, add some mozzarella cheese and a sprinkle of herbs (either Italian seasoning, or fresh parsley if you have it on hand).

Bake at 350 degrees for about 45 minutes, until bubbly and cheese begins to brown.

This is definitely a must have recipe hack. It is so warm, cheesy and gives you all the cozy comfort food feels. If you can fit in a piece of garlic bread, DO IT.

I mean, look at the size of this lasagna portion on my giant dinner plate. It is SO filling. I can eat my husband under the table and he had a hard time finishing this amount of food (guys, he’s 6’5, 220 lbs ish). Also, my kids devoured it. They had no idea it wasn’t real lasagna. I told them it was spaghetti lasagna.

I hope you try it! It is a favorite in our family.

Spaghetti Squash Lasagna

Warm, cheesy comfort food, with half the calories as the real stuff.
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Course: Dinner, Main Course
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 8
Calories: 350kcal


  • 1 700g spaghetti squash this is how mine measured out, more or less is fine
  • 1.5 lbs ground turkey I get mine from Costco, and one package is usually 1.5 lbs
  • 100 g onions
  • 6 cloves garlic
  • 2 25 oz jars pasta sauce I used 1.5 jars, but if you like yours extra saucy, go for it
  • 1 8 oz package fat free cream cheese
  • 1 cup low fat cottage cheese 230g
  • 2 laughing cow cheese wedges
  • cups Mozzarella cheese, divided 196g
  • salt to taste
  • pepper to taste
  • chili flakes to taste
  • onion powder to taste
  • garlic powder to taste


  • Preheat oven to 425 degrees.
    Poke spaghetti squash a few times with knife and microwave on high for 4-6 minutes, until your squash has softened a little. Remove and cut in half. Spray with olive oil and sprinkle with salt and pepper. Bake for about 30 minutes. You know it is done when the squash noodles shred easily with a fork.
    While squash is baking, combine diced onion, minced garlic and ground turkey to a pan and brown. Once browned, dump in a full jar of marinara sauce. I added a few pinches of salt, garlic powder, onion powder, and chili flakes to boost up the flavor. Taste and add these to your preference. Let simmer lightly while you prep your cheese filling.
    In a bowl, combine softened cream cheese, cottage cheese, 84g of Mozzarella cheese, pinch of salt, dash of pepper and 2-3 teaspoons of Italian seasoning.
    When your squash is done, shred all noodles into a bowl and add 1/2 to a full jar of sauce. The more sauce you add, the runnier your lasagna will be. And, more calories.
    Spray your baking dish with olive oil spray. Add spaghetti squash layer as your base. Next, spread cheese filling over squash. Finally, top with meat sauce and sprinkle remaining Mozzarella on top. I dusted mine with additional Italian seasoning and fresh parsley.
    Bake at 350 degrees for about 45 minutes. Lasagna should be bubble, and cheese beginning to brown slightly.


Serving: 300g | Sodium: 784mg | Calcium: 31mg | Sugar: 13g | Fiber: 4g | Potassium: 303mg | Cholesterol: 78mg | Calories: 350kcal | Monounsaturated Fat: 1.4g | Saturated Fat: 7g | Fat: 14g | Protein: 30g | Carbohydrates: 23g

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