This spaghetti squash lasagna casserole is a fun twist on a classic dish! With layers of tender spaghetti squash, cheese, and rich tomato sauce, it’s both hearty and healthy.
I love how easy this recipe is to whip up—I can have dinner ready without the fuss of traditional noodles. Plus, it’s a hit with the whole family, and who can resist that cheesy goodness? 😊
Key Ingredients & Substitutions
Spaghetti Squash: This ingredient is the star of the dish, offering a great texture that mimics pasta. If you can’t find spaghetti squash, zucchini noodles (zoodles) can be a fun alternative, though they may be wetter.
Ground Turkey or Beef: I like using ground turkey for a leaner option, but you can easily swap it for ground chicken or even a plant-based crumbles for a vegetarian option. Just make sure to adjust cooking times accordingly!
Ricotta Cheese: This adds creaminess to the casserole. If you’re looking for a lighter choice, cottage cheese works well! Or, for a dairy-free version, try a cashew cream mixture instead.
Marinara Sauce: Any store-bought marinara works great. I prefer one without added sugars. You could also use homemade sauce if you have some on hand, it adds a personal touch!
How Do I Perfectly Roast Spaghetti Squash?
Roasting spaghetti squash is simple, but timing is key to achieving the right texture. Following these steps ensures it will shred easily:
- Heat the oven to 400°F (200°C) and cut the squash in half lengthwise. Scoop out the seeds.
- Place the halves cut-side down on a lined baking sheet for even cooking. This helps the flesh turn tender.
- Roast for 40-50 minutes until you can poke a fork into it easily. If it feels tough, give it more time!
- After cooling slightly, scrape with a fork to create strands. Don’t rush this part; the longer you scrape, the more you’ll yield!
Spaghetti Squash Lasagna Casserole
Ingredients:
For the Casserole:
- 1 medium spaghetti squash (about 3-4 pounds)
- 1 tablespoon olive oil
- 1 pound ground turkey or ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced red bell pepper
- 1 (24-ounce) jar marinara or spaghetti sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- 1 cup ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- Fresh chopped parsley or basil, for garnish (optional)
How Much Time Will You Need?
This cheesy Spaghetti Squash Lasagna Casserole takes about 15 minutes to prepare and around 1 hour to cook and assemble. After 50 minutes of roasting and baking, it will be ready to enjoy in no time!
Step-by-Step Instructions:
1. Roast the Spaghetti Squash:
Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet lined with parchment paper or foil. Roast for 40-50 minutes, or until the flesh is tender. You should be able to easily shred it with a fork.
2. Prepare the Squash Strands:
Once the squash is cool enough to handle, use a fork to scrape the flesh into strands. Set these aside for later.
3. Cook the Meat Mixture:
While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing for about 2-3 minutes until fragrant and soft. Next, add the ground turkey or beef, cooking until browned and fully cooked through (about 6-8 minutes). Stir in the diced red bell pepper and continue cooking for another 3-4 minutes.
4. Combine with Sauce:
Mix in the marinara sauce, oregano, basil, and a pinch of salt and pepper. Let this simmer on low for about 5 minutes to allow the flavors to meld together.
5. Prepare the Ricotta Mixture:
In a small bowl, stir together the ricotta cheese and egg until smooth. This will add a rich layer to your casserole!
6. Layer the Casserole:
Lower the oven temperature to 375°F (190°C). In a 9×13 inch casserole dish, start by spreading a thin layer of the meat sauce on the bottom. Then, add half of the spaghetti squash strands evenly over the sauce.
7. Add the Cheesy Layer:
Spoon half of the ricotta mixture over the squash and spread it gently. Sprinkle about 1 cup of shredded mozzarella cheese on top. Repeat these layers with the remaining meat sauce, squash, and ricotta cheese.
8. Top and Bake:
Finish off with the remaining 1 cup of mozzarella cheese and the grated Parmesan cheese on top. Cover the casserole tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue to bake for an additional 10-15 minutes until the cheese is melted, bubbly, and slightly golden.
9. Rest and Serve:
Allow the casserole to rest for 5-10 minutes before slicing. Garnish with fresh parsley or basil if desired. Serve warm and enjoy your hearty, low-carb spaghetti squash lasagna casserole!
Can I Use Other Types of Squash?
Yes, but spaghetti squash is ideal for this recipe since it shreds into noodles. If you prefer, you can experiment with zucchini or butternut squash, though the texture and cooking times may vary slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply pop it in the microwave or warm it in the oven at 350°F (175°C) until heated through.
Can I Make This Ahead of Time?
Absolutely! You can prepare the casserole a day in advance, refrigerate it uncooked, then bake it when you’re ready. Just add a few extra minutes to the baking time if it’s coming out of the fridge cold.
What Can I Use Instead of Ricotta Cheese?
If you’re looking for a substitute, cottage cheese is a great option for a similar texture. For a dairy-free version, consider using blended silken tofu or a nut-based cheese alternative for a creamy consistency.