Easy-Peasy Spaghetti Squash Lasagna Recipe

Spaghetti squash is not a pasta replacement, sorry 😜, BUT this spaghetti squash “lasagna” is such a delicious way to eat it and enjoy a high veggie, high protein meal.

This is hands down my favorite way to enjoy spaghetti squash, so if you have one sitting around that you’ve been procrastinating making, you need to try making this. 

I was asked to include this in our dinner rotation more often, and was told he probably wouldn’t have known it was pasta-free unless I had said something!

Lastly, I found this recipe on Instagram and was NOT super prepared to make it. Read the notes for my substitutions and ideas on how you can make yours.

Bon appétit!

Ingredients  

• 1 Spaghetti Squash (large)
• 1 lb Ground Turkey
• 1/2 jar Tomato Sauce
• Extra Virgin Olive Oil
• 2 cups Shredded Cheese
• Sea Salt
• Ground Black Pepper
• Garlic Powder

Instructions 

• Prep your spaghetti squash. I like to use a combo of microwave and roasting. Pierce with a fork (important) and microwave for about 8-10 minutes, checking it periodically. Once it’s soft enough to cut through, remove from microwave and slice lengthwise with a knife.
• Remove the seeds and drizzle each squash half with olive oil. Season each half generously with sea salt, pepper and garlic powder. You can also season with onion powder (I just ran out!).
• Roast squash side down for about 30 mins at 400 degrees until the skin can easily be pierced with a fork. Remove the squash insides by scraping out with a fork.
• While the squash is cooking, brown the ground turkey. Then add tomato sauce to combine. I’m not a big fan of sauce, so I just used enough to coat all of the ground turkey, but you can definitely add more if you wish. You can also use homemade pasta sauce or purchased jarred types of different flavours. Bonus points if your tomato sauce contains veggies.
• In a large casserole dish, layer: spaghetti squash, tomato sauce, cheese, spaghetti squash, tomato sauce, cheese.
• Bake at 400 for 15-20 mins until golden brown and melty. Serve with your choice of salad and/or garlic bread!

Notes

I used a full package of ground turkey when making this recipe, I believe it was more like 1 kg vs 1 lb. I wanted to use up the package I bought and in my mind, it would make the lasagna last longer because we could have smaller portions since it was heavy on the meat. Add as much or as little meat as you desire. You can also sub ground turkey for extra lean ground beef. Plus, the original recipe specified cooking the meat with garlic and an onion, which I had none, but you can certainly cook the ground meat as you would normally!

As for the cheese, choose the one your family likes most. The original recipe asked for shredded mozzarella and ricotta cheese, but all I had in the house was Tex Mex cheese blend and it tasted just fine.