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Spaghetti Squash Lasagna

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Roasted spaghetti squash layered with marinara sauce, mozzarella, parmesan, and ricotta cheese is a low-carb, high-fiber vegetarian lasagna.

Spaghetti Squash Lasagna
Spaghetti Squash Lasagna

This Spaghetti Squash Lasagna is a delicious way to prepare spaghetti squash, a winter squash resembling strands of spaghetti when cooked. Roasted spaghetti squash “noodles” are layered with marinara sauce, mozzarella, and ricotta cheese and baked in the oven until the cheese is melted. This healthy lasagna is naturally gluten-free and vegetarian. More of my favorite spaghetti squash recipes are Spaghetti Squash Sausage Lasagna Boats and Beef and Mushroom Ragu with Spaghetti Squash.

Does spaghetti squash taste like pasta?

Spaghetti squash tastes nothing like pasta, but its mild taste works wonderfully with sauces you would normally eat over pasta. Technically, this meal is not a lasagna since there is no pasta, but it is layered as you would a lasagna.

How to Cook Spaghetti Squash

I prefer to roast spaghetti squash in the oven, which is simple, but you can make it in the microwave if you need it quickly. I go into details about both of these methods in this post. If the squash is too hard to cut in half before baking it, microwave it for a couple of minutes, and then try slicing it. Once cooked, use a fork to separate the strands.

How to Meal Prep

You can meal prep this easy spaghetti squash lasagna. Roast the squash and layer the lasagna the day before and store it in the refrigerator until you’re ready to bake it.

How long do I cook spaghetti squash lasagna?

To cook spaghetti squash lasagna, cover the dishes with foil and bake for 15 to 20 minutes until the cheese is melted and the edges start to bubble. Remove the foil and cook for an extra five minutes to brown the top.

Most Asked Questions

  • How many cups is in one spaghetti squash? One large spaghetti squash generally yields three cups of “noodles.”
  • Can I make this lasagna in a larger container? I love using individual-sized oven-safe casseroles for perfect portion control. If you don’t have these small dishes, make the recipe with an 8” x 8” baking dish, or double it and bake it in a 9” x 13” one.


  • Sauce: I always have a jar of my quick marinara sauce on hand, which comes in handy to whip up quick weeknight meals. If you don’t have homemade marinara, use your favorite store brand.
  • Meat: Add cooked Italian turkey sausage or lean ground beef to the sauce.
  • Veggies: Feel free to add extra vegetables, like roasted veggies, sauteed onion, garlic, and bell pepper.


Spaghetti Squash Lasagna

More Spaghetti Squash Recipes You’ll Love:

Spaghetti Squash Lasagna

4.89 from 9 votes
Strands of roasted spaghetti squash are layered with marinara sauce, mozzarella and ricotta cheese, then baked in the oven until the cheese is melted and all the flavors bake together.
Course: Dinner
Cuisine: Italian
Spaghetti Squash Lasagna
Prep: 10 minutes
Total: 1 hour 30 minutes
Yield: 4 servings
Serving Size: 1 lasagna



  • Preheat oven to 375F.
  • In four individual 5 x 7-inch oven safe baking dishes, ladle 1/4 cup quick marinara sauce on the bottom of each dish.
  • Top each with 3/4 cup of cooked spaghetti squash and spread evenly.
  • Top each with 1/4 cup ricotta. Sprinkle 1 teaspoon of grated Parmesan cheese and .75 oz mozzarella on each.
  • Add the remaining sauce, Parmesan and mozzarella cheese.
  • Cover with foil and bake for 15 - 20 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.

Last Step:

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Serving: 1 lasagna, Calories: 291 kcal, Carbohydrates: 21 g, Protein: 19.5 g, Fat: 13.5 g, Sodium: 358 mg, Fiber: 2.5 g


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154 comments on “Spaghetti Squash Lasagna”

  1. Spaghetti squash a great sub for noodles. For an alternative to oven baking that is faster, I slice long way, take out seeds and put half in a dish cut side down, with a bit of water, microwave 5 minutes, let sit a bit till can handle, and it is perfect. I have over cooked them in the oven, and hey have gotten watery. This way they comes out al dente, and it is quick and easy( squash was 2.5 pounds before cutting) Need to adjust time with different size squash. I like adding Skinny taste meat ragu, or sausage to this recipe as some have noted. Mushrooms are good added to this as well. Great recipe as is or with additions.

  2. This is a quick healthy weeknight meal my whole family loves that I have added to our menu rotation! I use vegan shredded mozzarella cheese only & add sliced mild Italian sausage to my sauce. I also constructed them into 2 loaf pans which worked out well based on the time & temperature the recipe called for. Thanks for a recipe to switch things up a bit!!

  3. I love the use of spaghetti squash as an alternative to lasagna noodles so much that I refuse to eat it any other way. I modify this recipe and it’s just amazing, basically just adding spices and a mix of ground beef and Italian sausage with the marinara sauce… which probably takes away the “skinny” part of it. My husband refuses to eat spaghetti squash so I make half of it with the noodles that he likes. Highly recommend to substituting noodles for spaghetti squash!

  4. I made this last night for the first time. I was afraid it was going to be a watery mess, but it wasn’t! It held together very well. I ended up doubling the recipe because I made too much squash (I roasted 2 but could have done with 1). I roasted the squash the night before when I had the oven on to make enchiladas. I let them cool, pulled the strands out, and refrigerated them overnight. The next day I poured off the water that had gathered in the bottom and layered according to directions. I just made one big 9×13 and realized I might need extra cooking time, so I cranked up the heat to 450 until it was bubbling, uncovered for about 10 minutes and it was perfect. We started with a salad course to let it rest a bit and firm up.

    I think an issue of too much moisture could be helped by roasting the night before and setting in a colander in a bowl in the fridge overnight. The squash will lose some water, which you can get rid of before assembling. I would make this again!

  5. Delicious! Made as a whole serving in a larger baking dish instead of splitting into 4 but used the same amount of ingredients. Total cook time severely reduced by microwaving the squash instead of baking!! I also used 3/4 lb ground beef and mixed with the 2 cups of marinara before layering, and then layered the exact way as outlined above. Will be making again 🙂

  6. I made this and added ground turkey sausage and omg was it delicious,,  I will definitely be making this again!,

  7. I just used Spaghetti Squash with another of you recipes the Cajun Chicken pasta on the lighter side. Instead of the Linguini I used Spaghetti Squash and It was Amazing! That recipe will become one of my family regulars! FORSURE!!!!!

  8. I made this for the first time last night and it is AMAZING! Yes, the texture is different because it's spaghetti squash, but the taste is amazing! The serving size is huge for the calories and it definitely fills you up!

  9. Avatar photo
    Andrea Martin

    I made this and I love it! Especially when it is portioned out. I am thinking of adding ground turkey next time, it adds 3 extra points. Any thoughts?

  10. I added sauté mushrooms. Superb meal! Any change in points when using commercially prepared marinara?

  11. I made this yesterday and I was really surprised how filling it was! I added some sautéed onions and garlic. Thanks for another great way to use up the Spaghetti squash we grew this summer!

  12. If I freeze this, do I cook it first and then freeze it, or just assemble it and freeze it? Sorry, I'm still a cooking newbie!

    Rebecca S

  13. Is there a reason this is four individual 5×7 pans? Would it be okay to do it all together but in a 9×13? Would you suggest any different cooking temp and times? Thanks.

    1. That’s how I did it and you can’t cut it like regular lasagna… it’s jus tall in a glop.  So individual dishes is a must.  Wish I had waited until I had some.

  14. I cant wait to try this.I have never had spaghetti squash before and I received one in my box this week. I will substitute the ricotta for my tofu ricotta recipe that i love and possibly top this with fresh basil from the garden.. I'm excited !! Thank you for posting!=)

  15. Avatar photo
    Kendall Moore

    Ashley, I am making this tonight with a few updates we are adding ground turkey! Let ya know how it goes. I love all your recipes ! feel free to take a look at my new blog too!

  16. Ashley, did you mean summer or spaghetti squash? I could see where summer squash as the main ingredient would not be good for this recipe! Though both that and zucchini are fantastic additions to a regular or spaghetti squash lasagne. 🙂 bTW I saw where someone above said their spaghetti squash came out mushy. Definitely overcooked. I have done this myself and its NOT good! For those intimidated by it, this is the easiest squash ever. Cut I half, roast about 40 minutes, then scrape out witha fork and do whatever you would with regular spaghetti. This lasagne dish is awesome (though I do 2 layers), but its also great with just a good sauce or just butter and Parmesan.

  17. I made this and was a bit taken back by the taste of summer squash in my lasagna. The next night I cooked chicken in olive oil and Italian seasonings, then ate it all together. OH YES. I heaved it in. It was absolutely amazing!!! I used fat free ricotta for the first time, and I could NOT tell the difference. Absolutely DELISH!!!! Thanks to you, I am learning to cook for the first time (I'm 27!), and learning how to eat HEALTHY. This will be a regular!!!! *mwah*

  18. The squash was a bit runny on the bottom, but after reading the comments, this seems normal. I also didn't use marinara sauce b/c i didn't have any. I used pasta sauce instead. I found the taste to be okay. If i make this recipe again, I'll add spices to the spaghetti squash. It was a bit bland, even with the pasta sauce (maybe the pasta sauce wrecked the taste).

  19. So I used your idea and mixed it w hers as well as added a few tweaks of my own and LOVED IT!!!

    However my dish still had tons of liquid in the bottom, what on earth did i do wrong?

  20. Made it last night for dinner, so tasty and filling! Looking forward to leftovers for lunch today 🙂 Thanks for a great (and easy!) recipe. I try to make at least one new recipe a week and many are from your site. Thanks, Gina!

  21. Avatar photo
    Julia Spencer

    Made this tonight for meatless Monday. YUM!!!! Thanks for all the delicious recipes, Gina. I have spaghetti squash left over so I am making the baked cheese side dish tomorrow!

  22. I made this tonight and it was very tasty, I was surprised how filling it is too! Thanks Gina for all of your delicious recipes

  23. I'm going to try this recipe! Where did you find your individual baking dishes? They are not as easy as I thought to find!

  24. Also want to know if you make it in an 8×8 dish how many servings there are, but also want to know how much in a serving?

  25. how many servings if you make in 8 x 8 dish….have left overs not sure what the PP would be! so good! cant wait to make again

  26. YUM! I made this last night in an 8×8 dish to have for my lunches at work this week. It was delicious, even reheated! I also added a container of frozen spinach as another layer.

  27. Using no fat Polly O ricotta and no fat Polly O shredded mozzarella, this recipe comes out to 5 points plus per serving. It is delicious.

  28. Made this last week and it was amazing! You have made me obsessed with roasted spaghetti squash! Even my family loves it 🙂 You have inspired me to create a spaghetti squash shrimp scampi…i figured I would share the recipe as I think other readers may like to try it 🙂

    -1 large spaghetti squash (I roasted and shredded this the day before I made the dish)
    -2 Tbsp olive oil
    -2 Tbsp light butter
    -1 medium onion, diced
    -a lot of garlic (maybe like 8 cloves?), minced (I use the kind that comes in the jar;))
    -1/2 tsp red pepper flakes
    -2 lb frozen shrimp (thawed, deshelled and deveined) (you could probably use 1 lb, but my family loves shrimp)
    -1/4 cup dry white wine
    -1 Tbsp lemon juice
    -1/4 cup + 4 Tbsp parmesan cheese
    -chopped parsley (~2 Tbsp?)

    1. If you roasted the spaghetti squash the night before like I did, remove from refrigerator and use a paper towel to gently remove excess moisture. Set aside.
    2. In a large saucepan, heat oil and butter over medium heat. Add diced onion, garlic, and red pepper flakes. Cook until onion is soft and garlic is just golden.
    3. Add thawed, deshelled shrimp and white wine and cook until shrimp is pink.
    4. Turn heat to low. Add roasted spaghetti squash, lemon juice, 1/4 cup parm cheese & parsley. Cook over low heat until thoroughly combined and heated through.
    4. Divide in to 4 portions and top each with 1 Tbsp parm cheese.

    Enjoy 🙂

    I don't follow weight watchers, but I do track calories. My spaghetti squash yield 500 g "spaghetti". I then calculated each (huge!) portion to be only 271 calories. Serve with a caesar salad and possibly garlic bread 🙂 Enjoy!

    Keep up the GREAT work Gina!….I would love to see more of YOUR spaghetti squash creations 🙂


    1. I realize your post is almost 10 years old, but just wanted to say thank you!  This is a great recipe! Absolutely delicious!  Thanks again for sharing your inspiration 

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    Buy Valium Online

    I am happy when reading your blog with updated information! thanks alot and hope that you will post more site that are related to this site.

  33. I made this tonight for dinner. Absolutely deliscious!!!! I will make this recipe again for sure. I love love love your website. Thanks for all the great healthy ideas!!!

  34. Very impressive. My hubby hates squash (and healthy eating, lol) but he actually *really* enjoyed this dish. Thank you so much!!

  35. Made this again this week! I added a bit of cooked turkey sausage in the layer part. Another hit! It will be a regular meal at this house! Thank you! ~Amy 🙂

  36. Avatar photo
    Domestic Moose

    Thank you so much for this recipe. I've made it twice now and my husband is a big fan. So are my in-laws.

  37. Avatar photo
    Melissa @ Kids in the Sink

    Made this tonight for the first time. I had never tried spaghetti squash before and honestly, I was little freaked out and not too sure about it before I tried it. But I figured anything with that much cheese and sauce could be delicious, right? I really liked it! My husband refused it because of his squash aversion and my little one ate it but she apparently has a textural issue with it and would tremble every time she took a bite, haha. Oh well. I enjoyed it! Thanks for the yummy recipe.

  38. This was delicious! It turned out very watery but I just kept draining it. I think it might be because I cooked the squash in the microwave. Next time I will try roasting it the day before like you did and see how that turns out. Very tasty though!

  39. I'm in Australia and cannot get spaghetti squash. Would pumpkin be a good substitute? Would I need to precook it in that case? Thanks 🙂

  40. I make a similar recipe, but I use regular zucchini sliced into sheets with a benriner/mandoline as the "pasta".

  41. This was delicious! I added sauteed spinach with garlic, and it was great-the whole family loved it!! We will definitely make this again!! Thanks for the great recipe 🙂

  42. Spaghetti squash! what a fun little vegetable I never knew about 🙂 Thanks for a great recipe I will be using again! I put ground beef sauteed with onions and garlic in my sauce and it was delightful.

  43. What a great idea, Gina! I love spagetti squash, and I've had it with marinara, but never thought if making a lasagna. You're brilliant!

  44. Made these last night for dinner and im making them again for lunch! About 90% of the meals i make are from this website and i have to say this might be mine and my hubbys favorite. I was going to make them and freeze them but they taste fine reheated! this is a must and VERY filling!!

  45. Avatar photo

    Had this tonight for dinner with a spring mix salad! OMG!! Gina!! Now I can't decide which of your recipes is my favorite! This was amazing! I can't believe how good it was! Your recipes have changed my life! Thanks to them I am down 121lbs! My body thanks you!

  46. This was so delicious! I pretty much just got done eating it and I can't wait to go back for more! I am not a fan of normal lasagna but this was a wonderful twist on it that I thoroughly enjoyed. I am pleased with the first recipe that I have tried. Can't wait to try more =D

  47. I made this tonight for dinner. I used an 8×8 inch baking dish and used my own marinara. It came out delicious. I let the squash sit for about 30 minutes after baking and then let the lasagna sit for about 15 minutes before cutting into it.
    I WILL be amking this again and again!

  48. Avatar photo
    Janine @ThePurpleGiraffe

    Mmmm! Made this for dinner tonight, and I added a layer of ground turkey – so delicious! I'll definitely be making this one again!

  49. My husband works overnights during the week. I am always on the look out for recipes that can easily be reheated. I am not a fan of squash, but my husband LOVES it. So I figured I would give this recipe a try. I just finished making the lasagna and it smelled so good! I had to try it! Turns out…. I LOVE spaghetti Squash Lasagna! I LOVE LOVE LOVE this recipe! Thank you Gina!

  50. Avatar photo

    Your dish your delicious! You're post inspired me, I'm going to by some spaghetti squab tomorrow 🙂

  51. I made this for when my folks came to visit this past Sunday. It was a huge hit! I doubled the recipe for a 9 x 12 pan, since we had 7 people. It came out perfect and not watery at all. I like it also because it is so much lighter than traditional lasagna, and with a nice salad on the side, it was the perfect amount of "fullness." Keep those recipes coming Gina. The few that I have tried have always turned out so tasty. 🙂

  52. Wow, this recipe was amazing! Very filling and so fun to get to eat the entire pan to myself! Thanks, as always, for your delicious recipes.

  53. i'm making this tonight…spaghetti squash is roasting now. do you think it'll help it be less watery (as others have stated) if after i cooked it, i put it in the fridge first before i made the actual lasagna?

  54. hi Gina, do you know where i can get spaghetti squash here in the uk? I'd love to try this recipe but had no luck finding them.
    Thanks in advance

  55. This was gooey cheesy goodness and super filling with a garden salad on the side. I made one big 8X8, and like some other reviewers, mine came out really watery on the bottom, but maybe because my spaghetti squash was straight out of the oven.
    I have some leftover squash that I'll use to make individual lasagnas for work and see if they come out less watery.
    Thanks again Gina!

  56. I made this tonight and really enjoyed it, though next time I make it I might add some more spice to it.
    Another super easy recipe — thank you!

  57. Avatar photo
    Gina @ Skinnytaste

    For one large one an 8×8, or you can double the recipe and make a 9×12.

    Glad u liked it!

  58. I made two of these and froze one for when company was over. They were DELICIOUS! It took about 45 minutes to cook in an 8×8. As well, once it is out of the oven, let it sit and solidify a bit. It seemed a bit runny probably from the squash. I think I used too much pasta sauce. Regardless, it was delicious. My husband even LOVED it!! Thanks Gina!

  59. Simply scrumptious!!! I've never thought of making spaghetti squashed lasagna, it looks delicious. I might give it a try. Love the pic

  60. Made this last night!!! It was great! I used Sargento 4 cheese reduced fat Italian and it was awesome!

  61. Just gave this a try today … it was terrific! Thanks for another great recipe.

    Quick question … do you think this would be ok to freeze before cooking?

  62. This was a huge hit at the teachers luncheon I made it for. Only downside, there wasn't any left over for me to try. Guess I'll have to make it again!

  63. Hubby & I had this for dinner last night. He roasted the squash before I got home, and then I assembled the lasagna. We did one 9×9 pan, so it took a little longer go cook, but it was really good. We are spaghetti squash newbies, but I think we are hooked now!

  64. Avatar photo
    Gina @ Skinnytaste

    I'm surprised it came out watery, did you roast it? I too made my squash the day before, wasn't at all watery but this may have helped.

    We love skinny – aww, that is so sweet 🙂 And I'm so glad you lost all that weight in part to cooking my recipes, so glad I can help 🙂

  65. Avatar photo
    We love skinny gina

    This recipe is awesome!! So easy and soooo delish! For those that turned out watery, try making the squash a day ahead so it absorbs its own liquids. I piled my ingredients up cold and it came out fabulously-not water at all!! I am in love with you Gina!!! Down 60lbs on WW and you have been an integral part of my success, so for that, THANK YOU!!!

  66. I dont know if it was my squash…..or my sauce but mine came out super watery…..and the top was super browning……hmm i did use sugar free sauce as i'm doing south beach….but i love hte taste and the flavor that the water will hopefully cook off later 🙂

  67. The site was recommended by one of the gals in my WW group who raved about the eggplant lasagna. I can't see to located that recipe but there sure are a lot of yummy looking ones.

  68. I just finished serving this for dinner. It was a hit. Even my husband, who doesn't like squash, thought it was good. It was simple to make. The hardest part was cutting the squash in half.

    1. If you pierce any winter squash and heat in microwave for 2 minutes on high, it is much easier to cut in half.

  69. this was soooo delicious! I want to make like 50 of them to freeze (but that would be a lot of pyrex and spaghetti squash)

  70. Quick and easy pasta recipes, like pasta bake, lasagne, spaghetti Bolognese and more:

  71. I made this for dinner yetserday evening and it was DIVINE!!!!! Honestly Gina, your recipes are the best, the BEST!!!!! Thank you so much! You rock girl!! (BTW, your marinara sauce has become a staple in my refrigerator, as I make it once a week, and use it up during the week for various recipes, it is so flavorful and fresh!)

  72. i just popped this in the oven this evening. I hope it taste good. I never had spaghetti squash either. I won't even ask the husband to try it. l;(

  73. I love spaghetti squash, and I cannot wait to try this recipe! It may be jumping into next week's menu rotation.

  74. I have to say I am so happy I found your site. I joined ww two weeks ago but cant afford the online recipe builder and was really wanting to cook at home. Thank you so very much for taking the time to share your time and effort with the rest of us.

  75. I have to admit that I buy too much at times and then don't get to the baking until much later. Last year I bought three spaghetti squash and had to wait about a week before I could get it in the household's menu. Set them on the front porch as decoration and they did just fine! (There was no frost at that time.) After baking them all up, I put into freezer bags so I can eat my squash while the rest of the family has spaghetti noodles. I stay on track with my low carb diet and the family still has my homemade spaghetti sauce. Will use the lasagna recipe as soon as possible!

  76. Made this tonight!! Delicious!! I did add some ground turkey to it. I have one of those men who has to have some meat in his meals!!

  77. I just made this recipe and my 7-yr old loves it! I used the Sargento 4-cheese Italian blend to add more flavor. Delicious!

  78. Would adding mushrooms water it down? I am roasting my squash now and would love a little more veggie in the dish…

  79. yum! you can also cook spaghetti squash in the crock pot…just throw the whole thing in there with a couple inches of water and cook in on low for 6hrs or high for 3! So much easier to cut in half that way too!

    Kristen –

  80. I have been looking for a spaghetti squash recipe to try on my boys & I think this is it! Thanks for sharing 🙂 Looks YUMMY!

  81. Avatar photo
    Gina @ Skinnytaste

    In a recipe, the spaghetti squash is 1 point per serving in recipe builder. That along with the sauce, and cheese, it adds up.

    The marinara lasts about a week in the fridge.

  82. This is awesome you posted this! I have a spaggheti squash in the fridge I was a little afraid to conquer!

  83. I made it in a pie last year. It was good! No sauce, just the ricotta and mozzarella, and a sprinkle of breadcrumbs. I have a picture of it on my blog.

  84. This would be great for my dish for the teachers' luncheon this week. Can I make it a day ahead and pop in the oven in the morning? I've never worked with spaghetti squash before.

  85. Love this recipe! I am a bit "spaghetti-squash-challenged", because the couple of times I tried to cook it, it turned out very mushy

    I must be doing something wrong –

    will try your recipe for sure, seems luscious, but not over the top, just the way I like it!

  86. Made this last night for meatless Monday. It was a hit! I used an 8×8 casserole dish. Will make again and again. Thank you so much!

  87. This looks amazing. Is there any way you could include the sugar count in your recipes? I am trying to follow a low sugar, low carb way of eating. It is surprising how much sugar ( natural and processed ) we consume. Most recipes don't list it in their nutritional count.

  88. This looks fabulous!! Spaghetti squash is my most favorite vegetables and they are everywhere at the farmer's markets right now. I can't wait to try this recipe!!

  89. Funny – I am eating spaghetti squash as I read this at my desk at work! One of my go-to meals to fill me up without being unhealthy! Great minds think alike! 😉

  90. i dont even know if i like spaghetti squash but i am going to try it because i have never had one of your recipes disappoint me!!!