Spaghetti Squash Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 241.5
  • Total Fat: 10.5 g
  • Cholesterol: 46.5 mg
  • Sodium: 909.1 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 22.3 g

View full nutritional breakdown of Spaghetti Squash Lasagna calories by ingredient
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A healthier version of my family's favorite comfort food. A healthier version of my family's favorite comfort food.
Number of Servings: 12


    6 C. Spaghetti Squash, cooked and shredded
    8 oz. Turkey sausage
    8 oz. Ground turkey
    garlic powder to taste
    24 oz spaghetti sauce, divided
    0.5 C Kraft shredded parmesan, romano, and asiago cheese, divided
    2 C Kraft Natural Cheese, Pizzeria, divided
    24 oz Fat Free Cottage Cheese, drained
    2 C Frozen spinach, thawed and drained


Divide squash in half. Place in a microwave-safe dish. Microwave each half 15 minutes, or until flesh will shred easily.

Pour cottage cheese in a collander. Rinse off excess liquid and allow to drain. Make sure that spinach has also had all excess liquid drained off. In a bowl, combine cottage cheese, 1/4 cup of shredded cheese, 1 cup pizzeria cheese, and spinach. Set aside.

Meanwhile, brown ground turkey and turkey sausage in a pan prepared with cooking spray. Drain, if necessary. Add garlic powder to taste. Pour all, but about 1/2 cup of sauce, in the turkey.

In a 9x13 baking dish, spread remaining sauce in the bottom. Layer 1/3 of squash in top of sauce. Layer the cheese & spinach mixture over the squash. Add another layer of 1/3 of the squash. Layer meat mixture over squash. Layer with remaining squash. Sprinkle remaining 1 cup of pizzeria cheese and 1/4 cup of shredded cheeses on top.

Bake at 350 degrees for 30 minutes, or until cheese begins to brown around the edges.

Serves 12.

Number of Servings: 12

Recipe submitted by SparkPeople user WEIGH2BIG1.

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