Spaghetti Squash Lasagna Bowls (GF)


What a great idea for a naturally gluten-free but decadent winter meal. It’s easy AND the dish-washing is easy since you can just toss the dish (i.e. the outside of the squash). I love working with spaghetti squash and still feel like it’s magic every time those strands of pasta-like squash start coming apart just at a gentle tug of a fork. A diabetic and gluten-free foodie’s dream come true!

Recipe via Closet Cooking (photos from Sweet Remedy)


Lasagna Stuffed Spaghetti Squash

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 4


    • 2 small spaghetti squash, cut in half and seeded
    • 1 tablespoon oil
    • salt and pepper to taste
    • 1 pound ground turkey
    • 1 tablespoon oil
    • 1 onion, diced
    • 2 cloves garlic, chopped
    • 1/2 teaspoon red pepper flakes
    • 1/2 teaspoon fennel seeds, crushed
    • 1 (15 ounce) can crushed tomatoes
    • 1 tablespoon tomato paste (optional)
    • 1 teaspoon Italian seasoning or oregano
    • 1 bay leaf
    • 1/2 teaspoon paprika
    • 1 tablespoon balsamic vinegar
    • salt and pepper to taste
    • 1 tablespoon basil, chopped
  • 1 cup low fat cottage cheese or ricotta
  • 1 tablespoon basil, chopped
  • 1 cup partially skim mozzarella, shredded
    1. Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes.
    1. Meanwhile, cook the turkey, about 8-10 minutes, and set aside.
    2. Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
    3. Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute.
    4. Add the turkey, tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar, salt and pepper, bring to a boil, reduce the heat and simmer until the spaghetti squash is cooked and then mix in the basil and remove from heat.
  1. Fluff up some of the inside of each spaghetti squash half, divide the mixture of the cottage cheese and basil between them followed by the sauce and the cheese.
  2. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.
Option: Use ground beef or Italian sausage instead of ground turkey.
Option: Instead of making the sauce from scratch, use your favourite marinara or other tomato sauce.
Option: Add one 2 inch piece of parmesan rind to the sauce while it simmers.
Nutrition Facts: Calories 513, Fat 25g (Saturated 7g, Trans 0),Cholesterol 138mg, Sodium 761mg, Carbs 26g (Fiber 4g, Sugars 8g),Protein 50g
Check out other healthy delicious recipes in the Recipe section of the blog!

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  1. I like the idea of serving in the squash. Very cute. This looks delicious and I bet any leftovers would taste great the next day (and elicit food envy from passing colleagues).

  2. I made this for lunch today and it was to die for. I used my own sauce that I make and have enough sauce leftover to make it again next week and the next. This is going into our weekly rotation. Yummy

  3. We had this for dinner tonight. Followed the recipe exactly. The recipe is now in my favorites kitchen cookbook. Excellent. Tasty. Filling. Low Carb/high fiber, perfect. Thanks for sharing.

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  5. Do you scoop the spaghetti squash out & mix it with the meat sauce, then add the cottage cheese mix on top & broil? Not sure how to put the steps together.

    1. Hi Irene,
      You leave everything inside the spaghetti squash until the very end. Just follow the directions and once you get to the end, add the cottage cheese mix, meat sauce and mozzarella on top of the squash (in that order) and broil. Good luck!

  6. You know, I used to make my own spaghetti sauce all the time but somehow got out of the habit. I’m following your recipe to a T (except I subbed cooked diced chicken instead of ground turkey because I had some I needed to use up). This sauce smells amazing and I can’t wait to eat dinner tonight! And I’m going to start making my own sauce again. This smells just too good not to! I’ve never liked spaghetti squash before, but I’m determined to kick the pasta habit and will teach myself to like it one way or another!

  7. Hi Vicki, so glad you found us and are trying to eat healthier! There are actually quite a few healthy alternatives to pasta these days. We actually just posted some on Facebook (! Good luck with your health journey and enjoy dinner tonight!!

  8. I’ve never, ever liked spaghetti squash, and here’s the blog post to prove it: This recipe, though – this recipe has completely changed my mind. Even reheated, the leftovers were wonderful! I linked back to your blog and credited your recipe and photo. I have very few blog followers, so I doubt you’ll notice an increase in your blog traffic, though … LOL! Thanks so much for a great recipe!

  9. l really wanted to prepare this dish. So, l tried to print it out – but you don’t have a printable (i.e. compressed) form of just the recipe without all the other “stuff”. Printing inks are expensive, and l don’t want to waste the inks/paper for 5 pages?!? So… as wonderful as all sounds, l pass this up… let me know when you can let me have the basics. I can take my own photographs, and pretty well.

  10. I always have issues with water content when i keep everything in the shell. Do you? If not what do you do to avoid this?

    1. Hi mp: I don’t usually have issues with water content, but two things to make sure you’re doing:
      1) Make sure you’re baking the squash halves upside down, i.e. the cut flat side down on the pan and the skins up
      2) Make sure you’re not replacing the crushed tomatoes or tomato paste with fresh tomatoes. Fresh tomatoes have a lot of water in them that leaks out when you cook them

      If this still doesn’t work, try letting the squash sit for a bit after you fluff and before you add sauce, then pour out any excess liquid.
      Hope this helps – good luck!

  11. Made these for supper the other night and they were delish!! I took some shortcuts, like nuking the squash instead of roasting and using jar sauce instead of making my own. Still …. they were great and I will be making these again, for sure!

  12. I’ve made them once and we love them.
    Can these be made ahead of time? Would like to have them put together the day before.