Lasagna Stuffed Spaghetti Squash (2024)

Well, did you all think I fell off the face of the Earth? I guess I kind of did. Ya know, sometimes life just happens and you have to be there for it and things like food blogs have to take a back seat. I’m a busy working mom of 3 kids and I love it. That’s my first priority. Don’t worry, I’m still completely obsessed with food and creating healthy meals and treats. It might just be shared a little less often. 🙂 But as Matia will say, absence makes the heart grow fonder. 🙂

Anyway, I have another recipe for you to make with all the yummy harvest food you see in the stores and in your gardens right now! I just finished pulling all the rest of the squash out of mine yesterday. It makes me kind of sad, but a little relieved at the same time. 🙂 This is a super delicious and healthy homemade alternative to regular lasagna (not that I don’t love that, too). I even came up with a homemade spaghetti seasoning herb mix for the meat sauce that you can use for regular spaghetti! So here we go:

First, we will start with the meat sauce. I use lean ground turkey, but you could use ground beef if you prefer. Brown your meat in a large skillet. While the meat is browning, mix up your herbs for the seasoning in a small dish. When the meat is about cooked through, open your cans of tomato sauce and diced tomatoes. Add a small spoonful of the tomato sauce from the can to your bowl of mixed herbs and stir completely. It will be a little pastey, but this is so that the corn starch won’t be lumpy. Then scrape all the seasoning mixture along with the open cans of sauce and tomatoes into the skillet with the meat. Add the olive oil and fresh basil. Stir completely and let simmer for a few minutes.

Preheat your oven to 350. While the meat sauce is finishing cooking, mix together your cheese mixture, or white sauce, if you will. Cut open 2 medium sized spaghetti squashes and scrape out the insides until it looks like a hollow bowl leaving the fleshy part of the squash. I only show one squash here in the picture (making two servings) but the recipe uses two to make four servings.

Add 1/4 of the cheese mixture to each squash bowl.

Then add the meat mixture on top of that.

This meat sauce makes enough for about 5-6 servings so you can use it all up and have lots of sauce or save some for some noodles in the fridge. Sprinkle the top with extra mozzarella and Parmesean cheese. Cover with a piece of tin foil.

Bake in your preheated oven for about 30 minutes and then take off the foil and finish baking another 10-20 minutes until the spaghetti squash is fork tender. Let it cool slightly before you dig in and then go wild and scrape it clean! Enjoy!