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My Stuffed Spaghetti Squash Tastes Like Lasagna
I’ve made stuffed spaghetti squash in many different ways over the years, but so far this is my absolute favorite. It’s saucy, cheesy, and comforting in a way that feels like a cozy fall hug. I first made this recipe when I was craving lighter lasagna, and here’s why I keep coming back to it:
- Cozy lasagna flavors – These spaghetti squash boats have rich meat sauce, creamy cheeses, and melty topping a lot like the eggplant lasagna and zucchini lasagna I make in the summer, but with the cool weather vibes of winter squash.
- Weeknight easy – This recipe uses common grocery store ingredients, and I love that I can make the other components in parallel while the squash roasts. It’s quick enough for a weeknight, but impressive enough to serve guests.
- Light, one-dish meal – I often serve this stuffed spaghetti squash all by itself! It’s hearty enough, yet lighter and lower carb than actual pasta. If you want something extra, I recommend my Italian-inspired artichoke salad or Caprese salad on the side.
If you’re looking for a tasty, family-friendly way to turn spaghetti squash into a full, protein-packed meal, this recipe is perfect. Make it with me!
Reader Review
“Easy, delicious, and very filling! I loved it so much, I have shared it with friends. I layered the filling, too. Turned out wonderful. Thank you.” –Jennifer
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my stuffed spaghetti squash recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Spaghetti Squash – I based my recipe on a medium one, around 4–6 pounds. Larger or smaller ones work too, you just might want to scale the meats and cheeses up or down a bit.
- Ground Beef – I use grass-fed 85/15 for a balance of flavor and juiciness, but any kind works. You can also swap in ground turkey, chicken, or even Italian sausage.
- Marinara Sauce – Feel free to use your favorite jarred sauce (this is mine) or use my homemade marinara sauce recipe. I’ve even made this stuffed spaghetti squash with leftover marinara from a restaurant. You can also just use a can of diced tomatoes.
- Cheeses – I use a blend of ricotta and grated parmesan for that creamy lasagna feel, and shredded mozzarella for a melty topper. Provolone or even Italian cheese blend works nicely on top. I also used blended cottage cheese instead of ricotta once when I wanted extra protein.
- Garlic – I prefer fresh for the best flavor, but jarred minced garlic works to save time.
- Italian Seasoning – My homemade blend has oregano, basil, thyme, rosemary, marjoram and sage. Feel free to toss in these dried herbs individually or just grab a store-bought blend.
- Olive Oil, Sea Salt, and Black Pepper
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How To Make Stuffed Spaghetti Squash
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cook the squash halves. Cut the squash in half with a sharp knife, drizzle with olive oil, and sprinkle with salt. I roasted spaghetti squash in the oven this time, but feel free to microwave your spaghetti squash if you’re short on time.
- Make the meat sauce. Heat the oil in a large skillet and sauté the garlic until fragrant. Add the ground beef, salt, and pepper, and cook until browned. Finally, stir in the marinara and Italian seasoning, and simmer until thickened.
- Mix the cheese layer. In a large bowl, stir together the ricotta, parmesan, and a splash of oil. When the squash is done, use a fork to release the strands and mix them right into the cheese mixture. Season with salt to taste.
- Assemble and bake. Spoon the cheesy squash mixture back into the shells, top with the meat sauce, and sprinkle mozzarella on top. Bake until the cheese is melted and golden. I like to garnish my stuffed spaghetti squash with basil or parsley.
My Recipe Tips
- You can cut the squash lengthwise or crosswise, and it makes a difference. Cutting lengthwise (like I did here) will make more stable stuffed spaghetti squash boats, but the strands will be shorter. Cutting crosswise will get you longer spaghetti-like strands.
- To get spaghetti-like strands, scrape the squash with a fork, not a spoon. The tines naturally pull it into noodle-like pieces. If you use a spoon, it just scoops and mashes the flesh.
- If your squash strands seem watery, let them sit in a colander for a few minutes or pat dry with a paper towel. It keeps the final dish from turning soupy.
- When stuffing the shells, don’t pack the squash mixture down too firmly. Keeping it loose gives the lasagna layers better texture.
- You can also make multiple layers of squash, meat, and cheese. This is closer to a lasagna vibe, but I usually keep it simple with just one of each layer.
- Feel free to add other veggies, just cook them first. I’m partial to cooked spinach, broccoli, caramelized onions, or sauteed mushrooms with the flavors in these spaghetti squash boats.
Stuffed Spaghetti Squash
By
My stuffed spaghetti squash boats are cozy, cheesy, and low carb, with layers of beef marinara, creamy ricotta, and melty mozzarella.
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Spaghetti Squash
Meat Layer
Cheese Layers
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
Spaghetti squash
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Preheat the oven to 425 degrees F. Cook the spaghetti squash in the oven like this.
Meat Layer
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Meanwhile, heat the remaining tablespoon of oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the ground beef. Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.
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Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes. If it's done before the squash is ready, cover to keep warm.
Cheese Layer
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Meanwhile, stir together the ricotta cheese, parmesan cheese, and a tablespoon olive oil in a large bowl. (The bowl should be large enough to add the spaghetti squash strands later.) Set aside.
Assembly
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When the spaghetti squash is done cooking, take it out of the oven, but leave it on at 425 degrees F (218 degrees C).
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Cut the squash in half lengthwise (if you cooked it whole and it is not cut yet). Place open side up onto the baking pan and use a fork to release strands.
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Transfer the spaghetti squash strands into the large bowl with the ricotta and parmesan cheeses. Mix together. Season with sea salt to taste.
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Stuff the spaghetti squash mixture back into the empty shells on the baking pan. Top with beef marinara mixture. Sprinkle shredded mozzarella on top. (If desired, you can create several thinner layers of each mixture, but I usually keep it simple with just one of each layer.)
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Return the lasagna spaghetti squash boats to the oven for about 10 minutes, until the cheese melts.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 1/4 cups
- Tips: Check out my recipe tips above to help you cook your squash perfectly, get the best texture, and a couple different ways to assemble this stuffed spaghetti squash.
- Storage: I keep leftover spaghetti squash boats covered in the fridge for up to 3-4 days.
- Meal prep: You can cook the squash, meat sauce, and cheese mixture ahead of time and assemble later. Or sometimes I make the whole recipe and store portions in glass containers for easy lunches.
- Reheat: Warm leftovers in the oven at 350 degrees F, or in the microwave.
- Freeze: This stuffed spaghetti squash recipe freezes well, but I recommend removing it from the shells first. Pack the filling into a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- Note on timing: I based the cook time on cutting the squash in half before roasting and making the meat sauce while it bakes.
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Stuffed Spaghetti Squash
130 Comments
Barbara
0Can you freeze these ?
Wholesome Yum M
0Hi Barbara, Yes, this recipe freezes well. Scoop the strands and toppings into a freezer-safe container and it will keep for 2-3 months.
Linda Rice
0I like cooking spaghetti squash, but this recipe takes it to a whole new level!! And it’s not as complicated as it sounded on first reading.
Michelle Pepin
0Absolutely amazing recipe. Instead of using the recipe’s sauce, I used leftover homemade spaghetti sauce. Creamy, meaty, tasty! Hubby said it was so good and to make it again.
Miley
0Amazing! Just as good as pasta
Ms Gwen
0This was a great meal. We loved it & are now adding into our ‘comfort’ food rotation. Yummy & Delicious!!!!
Lori Current
0I’ve always been intimidated by spaghetti squash. Lol. Fear not! Maya made it super easy and sooo delicious!
Pam Johnson
0OMG my husband said it was the best thing he has eaten in a long time! I am newly diagnosed type 2 diabetic and have tried so many recipes and this is by far the best! I got to eat without crying for a change! Thank you for the great recipe!
sunni
0OMG…this recipe is awesome,….had to sub ricotta with cottage cheese and used spicy salsa instead of marinara, only because that is what i had…but thank you for this delish dish…shared and everyone loved it…going to make it again soon….YUMMM…<3
Deanna
0This is a Keeper recipe we really enjoyed being able to eat lasagna with out the pasta .THANK YOU for sharing recipe.
Toni A. Nigg
0Looks really good. I’d like to know how much of the fat is saturated fat. Also the salt content. I have to watch both of these.
Wholesome Yum M
0Hi Toni, I don’t have that information but you can copy and paste the recipe into an online recipe calculator for an accurate calculation of saturated fat. Enjoy!
Libby
0Sooooo good
Cheryl
0This looks amazing will be trying this in the next day or two.
sarah
0This was delightful! My husband and I both enjoyed it and we will definitely be making it again.
Naty
0Tried it and it came out excellent. The whole family approved and wanted more. Even the toddler.
Madeline
0This recipe was absolutely delicious! My parents who don’t always enjoy healthy alternatives, LOVED this. 🙂
Anjuli Alger
0So delicious Just made it!!!
Stephanie LeBlanc
0Great recipe. When frying up the garlic and ground beef, I also added diced onions and diced fresh mushrooms. I didn’t have any crushed tomatoes so I used 2 cans of diced tomatoes and added marinara seasonings. I was able to halve the recipe because it’s only my hubby and me. So I have a half a spaghetti squash to use the strands in another way. Really enjoyed it and a green salad would be a great addition to this. Enjoy!!
Pamela
0I was disappointed w/this recipe. It was easy to put together. I had all the ingredients on hand. My husband is not a fan of spaghetti squash but was will to try it.
We both agreed something was missing. Glad I tried it though – I’ve had it saved for a while. It was nutritious so that’s good.
Wholesome Yum M
0Hi Pamela, I’m sorry your family didn’t love this recipe. I have several other spaghetti squash recipes if perhaps it was the lasagna that wasn’t your taste. The following all use spaghetti squash: Buffalo Chicken Casserole, Pad Thai, Chicken Alfredo, and Carbonara.
Sue
0This was delicious! I didn’t miss the pasta at all. I did a bit less ground beef and added a sausage, crumbled! Good thing it is low carb since I went back for seconds. Thanks
Terra
0This turned out really good! I’ve made spaghetti squash before and did not like it. I added fresh oregano to the sauce but other than that no adjustments to the recipe.