“Lasagna” Stuffed Spaghetti Squash

(Yields about 4 servings; 210 kcal, 11.4g fat, 17.2g carb, and 13.1g protein per serving)


  • 1 large spaghetti squash
  • 2 tbsp olive oil
  • 2 cups spinach, chopped and packed
  • 2 garlic cloves, minced
  • 1 container of ricotta cheese (about 450 grams)
  • 1 tbsp lemon juice
  • 1/4 cup grated Parmesan cheese
  • 1 cup tomato sauce
  • 1/2 cup shredded mozzarella
  • Salt and pepper to taste


  1. Preheat oven to 400 F.
  2. Cut spaghetti squash in half, scoop out seeds, and place face down on baking sheet. Bake for 30-35 minutes, until tender.
  3. While squash is baking, heat olive oil in skillet on medium heat. Add in spinach and garlic and cook for 2-4 minutes. Spinach should be wilted and vibrant green.
  4. In a large mixing bowl, combine ricotta, lemon juice, Parmesan cheese, salt, pepper, and spinach. Set aside.
  5. When squash is done baking, remove from oven. Let cool on a wire rack for 10-15 minutes or until cool enough to handle.
  6. Scrape the insides of spaghetti squash with fork. Place scraped out squash in a small bowl and keep for later.
  7. Layering the squash: Spread a layer of tomato sauce into each half of squash. Next, add a layer of spaghetti squash, then a layer of ricotta mixture. Spread evenly with spoon.
  8. Repeat layering process until each half is full and layered like a lasagna.Too with shredded mozzarella. Broil for 1-2 minutes until golden brown, or place back in oven for 10-15 minutes.

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