Lasagna Stuffed Spaghetti Squash Recipe

Name: Lasagna Stuffed Spaghetti Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 spaghetti squash at least 4 1/2 lbs.; 3/4 cup crushed tomatoes canned; 1/4 cup low fat ricotta cheese light/; 1/4 cup shredded part skim mozzarella cheese; 12 ounces extra lean ground beef 4% fat or less; 2 tablespoons basil chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 teaspoons chopped garlic; 3/4 teaspoon onion powder; 3/4 teaspoon italian seasoning

Servings: persons

1 spaghetti squash at least 4 1/2 lbs.
3/4 cup crushed tomatoes canned
1/4 cup low fat ricotta cheese light/
1/4 cup shredded part skim mozzarella cheese
12 ounces extra lean ground beef 4% fat or less
2 tablespoons basil chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoons chopped garlic
3/4 teaspoon onion powder
3/4 teaspoon italian seasoning

1
["Preheat oven to 400 degrees", "Microwave squash for 6 minutes, until soft enough to cut. Halve lengthwise; scoop out and discard seeds.
2
Fill a large baking pan with 1/2 inch water. Add squash halves, cut sides down. (Use 2 pans, if needed.)
3
Bake until tender, about 40 minutes.
4
Meanwhile, in a medium bowl, combine crushed tomatoes, ricotta cheese, garlic, onion powder, and Italian seasoning. Add 1 tbsp. basil, 1/4 tsp. salt, and 1/8 tsp. pepper. Mix until uniform.
5
About 10 minutes before squash is done baking, bring a skillet sprayed with nonstick spray to medium-high heat. Add beef, and season with remaining 1/4 tsp. salt and 1/8 tsp. pepper. Cook and crumble for about 4 minutes, until fully cooked. Reduce heat to low.
6
Add ricotta mixture to the skillet. Cook and stir until hot and well mixed, about 1 minute.
7
Remove baking pan from the oven, but leave oven on. Remove squash halves, and blot away excess moisture.
8
Empty water from baking pan. Return squash halves, cut side up.
9
Evenly divide beef-ricotta mixture between the squash halves. Sprinkle with mozzarella cheese and remaining 1 tbsp. basil.
10
Bake until filling is hot and cheese has melted, about 5 minutes."]

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 spaghetti squash at least 4 1/2 lbs., 3/4 cup crushed tomatoes canned, 1/4 cup low fat ricotta cheese light/, 1/4 cup shredded part skim mozzarella cheese, and more.

Yes, Lasagna Stuffed Spaghetti Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lasagna Stuffed Spaghetti Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions