Spaghetti Squash
Lasagna
All the comfort of lasagna — savory ground turkey and mushroom meat sauce, creamy herbed ricotta, and bubbling melted mozzarella — layered over roasted spaghetti squash instead of pasta. Deeply satisfying, genuinely beautiful on the plate, and one of the most impressive low-carb comfort food swaps in this entire collection.
- Squash
- 1 large spaghetti squash, halved & seeded
- Meat Sauce
- 1 lb lean ground turkey
- 1 container baby bella mushrooms, sliced
- 1 yellow onion, diced
- 2 tbsp garlic, minced
- 24 oz marinara or spaghetti sauce
- 1 tsp Italian seasoning
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp salt
- ¼ tsp black pepper
- Ricotta Layer
- 15 oz part-skim ricotta cheese
- ½ cup Parmesan cheese, grated
- 1 large egg
- 1 tbsp Italian seasoning
- ¼ tsp salt
- Topping
- 1½ cups reduced-fat mozzarella, shredded
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1
Roast the squash
Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Place cut-side down on a foil-lined baking sheet and roast for 35–40 minutes until a knife inserts with almost no resistance. Remove and let cool enough to handle.
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2
Make the meat sauce
While the squash roasts, heat a large skillet over medium-high heat. Brown the ground turkey, breaking it apart, for about 4 minutes until halfway cooked. Add the diced onion, garlic, and sliced mushrooms and continue cooking for another 4–5 minutes until the turkey is fully cooked, the onion is soft, and the mushrooms are golden. Drain any excess liquid. Add the marinara sauce, Italian seasoning, oregano, basil, salt, and pepper. Stir and simmer for 5 minutes. Remove from heat.
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3
Make the ricotta mixture
In a mixing bowl, combine the ricotta, grated Parmesan, egg, Italian seasoning, and salt. Stir until smooth and well combined. Set aside.
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4
Prep the squash — squeeze it dry
Use a fork to scrape the spaghetti squash flesh into a large bowl — it comes apart into long strands naturally. This next step is non-negotiable: place the strands in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. Spaghetti squash holds a significant amount of water — skipping this step means watery, soggy lasagna.
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5
Layer & bake
Spread the squeezed spaghetti squash strands in an even layer in the bottom of a lightly sprayed 9x13 baking dish. Spread the ricotta mixture evenly over the squash. Spoon the meat sauce over the ricotta layer. Repeat if you have enough ingredients for a second layer. Sprinkle the shredded mozzarella evenly over the top. Bake at 400°F for 25–30 minutes until heated through and the cheese is melted.
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6
Broil & serve
Switch to the broiler on high for 2–3 minutes until the mozzarella is bubbly and golden brown. Watch closely. Let rest for 5 minutes before slicing and serving — this firms up the layers and makes it cut cleanly.
- Squeeze the squash — seriously: Spaghetti squash releases a remarkable amount of water. Squeezing it as dry as possible before layering is the single most important step in this recipe — it's the difference between a properly layered lasagna and a watery, loose casserole.
- Two smaller squashes work fine: If you can only find smaller spaghetti squashes, use two — the original recipe notes this and it's good practical advice. The total squash yield is what matters, not the size of the individual squash.
- Rest before serving: Five minutes out of the oven allows the layers to firm up and set — cutting immediately produces a runny, messy plate. Worth the wait.
- Leftovers are excellent: This lasagna reheats beautifully — cover with foil and warm in a 350°F oven for 15 minutes or microwave individual portions for 90 seconds. The layers hold together even better the next day once fully cooled and set.
- Make it ahead: Assemble the full lasagna up to a day ahead without the mozzarella topping, cover and refrigerate, then add the cheese and bake when ready — add 10 extra minutes to the bake time straight from the fridge.