Spaghetti Squash Lasagna Bake

12 50 385
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 6
Spaghetti Squash Lasagna Bake
Health Rating


1 cup Yellow onion (diced)
3 clove(s) Garlic (minced)
1 medium Zucchini (diced)
454 gm Ground turkey, lean
1 tbsp Italian herb seasoning, McCormick
1 tsp Oregano, dried
1 can(14oz) Crushed tomatoes canned
1 squash Spaghetti squash (cooked, scraped)
227 gm Ricotta cheese (skimmed milk)
1 1/4 cup, shredded Mozzarella cheese, partially skimmed
1/4 cup Parmesan cheese, shredded
2 tbsp Parsley, fresh (for garnish)


  1. Preheat oven to 375 F.
  2. Cut your spaghetti squash in half and remove the seeds.
  3. Microwave squash - Place face down in a microwave-safe dish with a small amount of water and microwave for about 12-14 minutes or until fork-tender. When it's done, use a fork to scrape flesh creating long strands.
  4. Spray a 12" skillet with a light coating of olive oil, sauté the onions, garlic and zucchini on medium high heat, add the ground beef (or turkey) and break it up as it browns. Add Italian seasoning and oregano. Stir in crushed tomatoes.
  5. In a 9x13 pan, layer half of the following: spaghetti squash, meat and tomato mixture, ricotta and mozzarella cheese, repeat. Top with Parmesan and sprinkle with parsley.
  6. Cover with foil and bake for 15-20 minutes until cheese is melted, uncover and bake an additional 5 minutes until bubbly.



is rich in vitamin A, vitamin C, folate and it is high in fiber!

Nutrition Facts

Per Portion

Calories 385
Calories from fat 141
Calories from saturated fat 65
Total Fat 15.6 g
Saturated Fat 7.2 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 4.6 g
Cholesterol 96 mg
Sodium 593 mg
Potassium 938 mg
Total Carbohydrate 34 g
Dietary Fiber 5.4 g
Sugars 2.4 g
Protein 30 g

Dietary servings

Per Portion

Meat 0.8
Milk Alternative 0.7
Vegetables 7.0

Energy sources