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Picture of spaghetti squash on a plate
Print Recipe

Spaghetti Squash Lasagna

Layered spaghetti squash noodles with creamy Ricotta and meat sauce
Prep Time45 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: American, Italian, Mediterranean
Keyword: bake, hearty, sauce, savory, squash
Servings: 6 people

Equipment

  • 8X8 Casserole Dish

Ingredients

  • 1 Spaghetti Squash
  • 8 ounces Lean Ground Beef
  • 2 tbsp Minced garlic
  • 1 Onion chopped
  • 1 tbsp onion powder
  • 1 tbsp Dry Basil
  • 1 tbsp Garlic Powder
  • 1 14.5 oz Tomato Sauce
  • 1/2 C Part Skim Ricotta Cheese

Instructions

  • Microwave the Spaghetti Squash for about a minute to slightly soften. Cut lengthwise in half and scoop out the inside with the seeds. Its the "goopy" part like a pumpkin. Spray with Olive Oil and sprinkle insides with salt, pepper, garlic powder and onion powder.
    Bake with shell side up in a Casserole dish with 1/2 C water to steam for 40 minutes.
    Meanwhile Brown onion, minced garlic, basil and beef in a pan. Then add in the tomato sauce and let simmer for about 15-30 minutes.
    Once the squash has cooled enough to work with, take a fork and you can easily scrape out the squash. It will come out in string like spaghetti. Layer in a casserole dish the following:
    Squash then the meat sauce and then some ricotta. Repeat. I got 2 thick layers out of this recipe. Bake in the oven covered for another 30 minutes at 400.
    Let rest for 15-30 minutes before serving.
    WW Smartpoints
    4 per serving on all plans
    Picture of spaghetti squash on a plate