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Recipe of the Month - Spaghetti Squash Lasagna Casserole

Recipe of the Month: Spaghetti Squash Lasagna Casserole

By: Samantha McCarthy MS, RD/LDN

One of my new favorite foods is spaghetti squash. For a long time I was a little intimidated by it. It looks big and scary. How can I cut through that? Is there really spaghetti strands in there? When I saw a video recipe on Facebook for Spaghetti squash lasagna boats from Skinny Taste, I decided it was time to give it a try. The recipe just looked too delicious to not. I’ve made this recipe several times now, as it is a favorite in my house. My husband loves it. Over the last year, I’ve adapted the lasagna boats to create a casserole-style dish. This recipe makes a lot so be prepared for leftovers unless you are feeding 6+ people.

Spaghetti Squash Lasagna Casserole


  • One large spaghetti squash, cut in half

  • salt and fresh pepper, to taste

  • 2/3 cup part skim ricotta cheese

  • 4 tbsp grated parmesan cheese

  • 2 tbsp chopped parsley (or basil)

  • 1 ½ cup whole milk shredded mozzarella cheese

For the sauce:

  • 1 tsp olive oil

  • 1 medium onion, finely chopped

  • 6 cloves garlic, minced

  • 1 lb. ground turkey

  • 28 oz (1 can) crushed tomatoes

  • 1 jar of tomato sauce (my favorite is Rao’s)

  • salt and fresh pepper, to taste

  • 2 tbsp chopped basil

  • 1 bay leaf


  1. Preheat oven to 400ºF.

  2. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down.

    1. If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.

  3. In a small bowl combine the ricotta cheese, parmesan cheese and parsley.

  4. In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft.

  5. Add the ground turkey and cook, breaking up into smaller pieces until browned and cooked through.

  6. When cooked, add the crushed tomatoes, tomato sauce, and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low.

  7. Simmer 20 to 30 minutes, then add in fresh basil at the very end.

  8. When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. If you microwaved this, preheat the oven to 400°F.

  9. When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells.

  10. Drain the squash on a paper towel to soak up any excess liquid. Place the spaghetti squash into a large casserole dish. Add the ricotta mixture over the squash. Pour the sauce on top. Finally, sprinkle the mozzarella cheese over the top.

  11. Bake in the oven for 20 – 30 minutes or until everything is hot and the cheese is melted.

  12. Serve with a side salad.

*Recipe was adapted from: Skinny Taste.

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