Spaghetti Squash Lasagna - Low Carb, Grain Gluten Free, THM S
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5 from 1 vote

Spaghetti Squash Lasagna

A delicious sheet pan Spaghetti Squash Lasagna that I know will be a hit with my kids and yours.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: dinner, Main Course, main dish, main entree
Cuisine: American, Italian
Servings: 6 servings
Calories: 324kcal
Author: Taryn


  • 1 3-4 lbs spaghetti squash
  • 1 lb. ground turkey
  • 25 oz. marinara sauce no sugar added
  • 15 oz. ricotta
  • 6 oz. fresh mozzarella
  • 3 cups baby spinach


  • Preheat oven to 450 to cook the spaghetti squash. This high temperature will significantly reduce the cooking time as well as eliminate excess moisture and help caramelize the squash.
  • Cut the spaghetti squash into thirds crosswise through the middle (not from base to stem) so you end up with three rounds. This enables you to get longer “spaghetti” strands from the squash after cooking, because the strands naturally run around the middle of the squash, rather than from stem to base.
  • Remove the seeds by using a knife or spoon to separate them from the flesh of the squash. Place squash rounds on a greased baking sheet and sprinkle with salt. You can trim a portion from the base and the stem, too, so you can lay the pieces flat.
  • Place baking sheet in the oven on the middle rack and roast for 30-40 minutes, until squash is tender when pierced with a knife. Let cool.
  • While squash cools, cook the turkey in saute pan over medium-high heat until browned and cooked through. Add marinara to pan and mix.
  • When squash cools enough to handle it, use a fork to remove strands from the rind. Separate stands so they become “spaghetti-like” and then transfer them to the greased casserole dish, spreading to cover the bottom. Top with meat sauce. Drop spoonfuls over ricotta over the dish, and alternate with rounds of mozzarella so most of the casserole is covered with cheese.
  • You can store the casserole at this point to be baked later, or you can bake immediately. When you’re ready to bake, preheat oven to broil. Place casserole under the broiler for 5-10 minutes until cheese begins to brown. Remove casserole from oven and tuck baby spinach leaves into the casserole between cheese (if spinach is added earlier, it will wilt too much). Return casserole to broiler for one more minute until spinach softens.
  • Remove casserole from oven and let cool for 15 minutes. Enjoy! The lasagna is great leftover too.


Calories: 324kcal | Carbohydrates: 9g | Protein: 34g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 906mg | Potassium: 793mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2445IU | Vitamin C: 12.5mg | Calcium: 322mg | Iron: 2.6mg