Spaghetti Squash Lasagna Bake

13 55 415
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 6
Spaghetti Squash Lasagna Bake
Health Highlights


1 squash Spaghetti squash (cooked, scraped)
4 spray (about 1/3 second) Olive oil cooking spray
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
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 degrees F.
  2. Cut the spaghetti squash in half and remove the seeds.
  3. Place the squash face down in a microwave-safe dish containing a small amount of water. Microwave for 12-14 minutes or until fork-tender. When it's done, use a fork to scrape out the flesh, creating long strands.
  4. Spray a 12" skillet with a light coating of olive oil and sauté the onions, garlic, and zucchini over medium-high heat. 
  5. Add the ground turkey to the pan and break it up as it browns. Season with Italian seasoning and oregano and stir in the crushed tomatoes.
  6. In a 9x13 pan, layer half of the following: spaghetti squash, meat and tomato mixture, ricotta cheese, and mozzarella cheese. Repeat, then top with Parmesan and a sprinkle of parsley.
  7. Cover with foil and bake for 15-20 minutes until cheese is melted, uncover and bake an additional 5 minutes until bubbly.


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

Nutrition Facts

Per Portion

Calories 415
Calories from fat 178
Calories from saturated fat 73
Total Fat 19.8 g
Saturated Fat 8.1 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 6.1 g
Cholesterol 90 mg
Sodium 606 mg
Potassium 896 mg
Total Carbohydrate 33 g
Dietary Fiber 5.5 g
Sugars 5.3 g
Protein 28.5 g

Dietary servings

Per Portion

Meat 0.8
Milk Alternative 0.7
Vegetables 7.0

Energy sources


Meal Type(s)