top of page
  • Writer's pictureJenn Clayton

Spaghetti Squash Lasagna

Updated: Jan 1, 2023

Healthy spaghetti alternative and you won't know the difference!! Yum!

Ground chicken (or turkey), spinach, ricotta and lots of cheese makes this incredible!

Full recipe in video below


  • 2 medium spaghetti squash

  • 2 teaspoons kosher salt divided

  • 3/4 teaspoon black pepper divided

  • 1 pound 98/99% ground turkey or chicken

  • 2 cloves garlic minced

  • 1 (24-ounce) jar good-quality tomato pasta sauce (0 point)

  • 1 tablespoon red wine vinegar

  • 1 (10-ounce) pack frozen spinach drained and pressed as dry as possible- or fresh

  • 1 cup part-skim ricotta cheese

  • 1 cup shredded light mozzarella

  • 1/4 cup grated Parmesan cheese

  • Chopped fresh parsley

  • Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash.

  • While the squash is baking, In a large skillet over medium high. Add the turkey, 1 teaspoon salt, remaining 1/2 teaspoon pepper. Stir and cook, breaking apart the meat into small pieces, until it is fully cooked through and browned on all sides, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Reduce the heat to low. Stir in the pasta sauce and red wine vinegar. Let simmer 1 minute. Taste and adjust the seasoning as desired.

  • Place the spinach in a large mixing bowl. Use a fork to separate any large clumps. Add the ricotta, 1/2 cup mozzarella, and remaining 1/2 teaspoon salt. Stir with the fork to combine. When the squash is cool enough to handle, use a fork to fluff the insides into strands and add the strands to the bowl. With the same fork, stir to combine, evenly distributing the ingredients as best you can. Return the squash halves to the baking sheet, cut sides up.

  • Fill the squash: Pile the ricotta/squash filling evenly into each of the four halves. Top with tomato sauce, remaining shredded cheese, and Parmesan. Return to the oven and bake until the filling is fully heated through and the cheese is melty, about 10 to 15 minutes.

  • Brown the top (optional): Turn the oven to broil. Broil the squash until the cheese is extra bubbly and lightly browned, about 2 minutes. Watch it carefully, and do not walk away so that it doesn't burn. Sprinkle with parsley and enjoy!

6 Servings:

287 Calories

14g Fat

21g Carbs

20g Protein

Recipe inspiration from

709 views0 comments

Recent Posts

See All


bottom of page