Spaghetti squash lasagna

Spaghetti squash lasagna

4.3 of 5 (51)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 254.9
  • Total Fat: 15.9 g
  • Cholesterol: 60.5 mg
  • Sodium: 306.1 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 21.4 g

View full nutritional breakdown of Spaghetti squash lasagna calories by ingredient


Great low calorie meal My whole family loves this dish Great low calorie meal My whole family loves this dish
Number of Servings: 12


    2 cups cooked spaghetti squash
    2 lbs browned ground beef (lean)
    2 cups spaghetti sauce
    3 cups cottage cheese
    1 cup shredded cheddar cheese


place cooked spaghetti sqaush strands in casserole dish layer each remaining ingredient in dish sprinkle cheese on top and place in oven for 5-10 minutes until cheese is melted and lasagna is hot all the way through. This makes 12 servings in a 9x13 casserole dish
To quickly and easily cook spaghetti squash cut in half long way remove seeds add 2 TBS water to the seed cavity cover the squash with cling wrap and microwave for 8-10 minutes. Let set for 2 minutes take a for and pull down the insides of the squash. The flesh will come off in spaghetti like strands.

Number of Servings: 12

Recipe submitted by SparkPeople user SUEAKE.

Member Ratings For This Recipe

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    5 of 5 people found this review helpful
    This was fantastic! I have never had spaghetti squash, but I am impressed how great this meal is. The only thing I chnaged was I added fresh mushrooms, onion, and green pepper to the hamburger, and I used light mozzarella instead. Delicious!! :D - 9/30/09

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    Very Good
    4 of 4 people found this review helpful
    very tasty, but mine was watery. - 10/25/10

    Reply from SUEAKE (1/20/11)
    Try spreading the shredded spaghetti squash on paper towels to drain off juices. Also use a slotted spoon to scoop up the cottage cheese to allow juices to drain off.

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    Very Good
    3 of 3 people found this review helpful
    My family doesn't like cottage cheese so I substituted fat free ricotta for cottage. I also added frozen spinach to the ricotta - thaw, squeeze out excess liquid, mix with the ricotta and 1/4 cup egg beaters. This is great! This squash is a great alternative to pasta for a change. - 10/12/10

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    3 of 3 people found this review helpful
    I thought this was a great alternative to traditional lasagna. I made mine meatless and used low fat mozzarella, added garlic granules, italian seasoning, and pepper. I honestly didn't miss the meat but will have to add it in future meals, will definitely make again, thanks for sharing! - 6/24/09

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    3 of 3 people found this review helpful
    This recipe is awsome. My whole family loved it. I will be substituting spaghetti squash for pasta from now on! Thank you so much for sharing. Oh Yeah, I found a low carb pasta sauce at Publix and added italian sausage to my ground beef. Delicious! - 1/5/09