Baked Spaghetti Squash Lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 283.5
  • Total Fat: 15.5 g
  • Cholesterol: 48.0 mg
  • Sodium: 802.8 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 3.3 g
  • Protein: 18.8 g

View full nutritional breakdown of Baked Spaghetti Squash Lasagna calories by ingredient
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Number of Servings: 6


    1 spaghetti squash
    1/2 lb beef - ground and cooked (optional)
    1 onion - chopped
    2 tbs garlic - minced
    2-14 oz can stewed tomatoes
    1 tbs basil
    1 vegetable bouillon cube
    1 c mozzarella cheese- shredded
    1 c parmesan cheese - shredded


*Preheat oven to 325 degrees
*Spray a baking sheet with a thin layer of cooking spray
*Place squash halves cut side down on the baking sheet
*Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Or squash can be precooked in crockpot during day - the result is a softer texture.
*Remove from oven, and cool
*Meanwhile, spray a non-stick saucepan with cooking spray
*Over medium heat, saute the onion and garlic until golden brown
*Stir in tomatoes, basil, bouillon cube, and black pepper
*Cook for about 15 minutes, or until you have a medium thick sauce
*Remove squash strands with a fork, reserving the shells
*Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, and mozzarella cheese
*Repeat layers until shells are full, or until all of the ingredients are used
*Top with Parmesan cheese
*Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts

Number of Servings: 6

Recipe submitted by SparkPeople user SMITSAR.

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Member Ratings For This Recipe

  • Sounds healthy and tasty...I'll give it a try this coming week! - 7/30/09

    Reply from SMITSAR (7/30/09)
    I just cooked it for the first time last night. The only comment I have depends if you like your squash soft or slightly crunchy. If you like it kinda crunchy, then cook as stated here. If you like it soft, cook it first in a crockpot... hmm hmm good. :)

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