Get all the flavors of lasagna with this low carb, Spaghetti Squash Lasagna dish! It’s gluten-free, grain-free, keto friendly and perfect for anyone who wants to indulge in delicious pasta dinners without the carbs. This post contains affiliate links for products I’m obsessed with.
This post has been updated with new photos…same yumminess, just prettier now!
Confession # 18- This week isn’t going as planned.
I know it’s only Tuesday, but I’m just saying.
And I totally didn’t mean to leave you all hanging with that pic of my delicious 21 Day Fix Spaghetti Squash Lasagna on Facebook without the recipe…that is just mean!
So I’ll spare you the details of the stomach virus that has hit my home if you promise to forgive me AND try this recipe and let me know what you think. Because it’s definitely one of my favorites.
And it couldn’t be easier to make!
Just take some spaghetti squash and sautéed chicken sausage and layer them with all the traditional lasagna deliciousness – sauce, and a delicious layer of cheesy goodness.
Then just bake until the cheesy is bubbly brown and the smell becomes so intoxicating, you can’t wait a moment longer.
And that’s it! Super easy and soooooo good. The perfect Sunday comfort food before all hell breaks loose the next day.
Oh – and a serving size of this is 1/4 of your pan…so come hungry, friends!
Spaghetti Squash Lasagna
Ingredients
- Olive oil cooking spray [I use my EVO]
- 1 lb spicy Italian turkey sausage casings removed
- 1/4 onion diced
- 2 cloves garlic minced
- 1 1/4 cup ricotta cheese WW can use fat free
- 1 egg
- 1 1/2 cups homemade tomato sauce or a no sugar added jarred sauce like Rao's
- 1 cooked spaghetti squash about 4 cups of squash
- 2/3 cup mozzarella cheese
- 1 tablespoon parmesan cheese
- Fresh basil
- Salt and pepper
Instructions
- Spray a pan with olive oil cooking spray, saute onion until soft. Add turkey sausage and brown until cooked through. Add garlic and cook for an additional minute. Remove from heat.
- Discard seeds from the squash and use a fork to remove your "spaghetti." To remove excess moisture from the squash, place it in a clean kitchen towel and give it a squeeze. Then season the squash with a little salt and pepper.
- Stir an egg, parmesan cheese, and a sprinkle of pepper into the ricotta.
- Preheat your oven to 375 degrees F. Spray a casserole dish with a olive oil cooking spray and begin the layering process.
- First, spoon about half of your sauce on the bottom of the casserole dish.
- Next, add the cooked sausage. Layer spaghetti squash over the sausage then add the rest of the sauce and some fresh chopped basil.
- Finally, top sauce with the ricotta cheese mixture and then add the shredded mozzarella.
- Bake until cheese is melty and bubbly - about 15-20 mins. To brown the cheese, broil on low for 5-10 minutes at the end, but watch carefully. It sneaks up on you!
- Remove from oven and let sit for a few minutes. If there is excess water at the bottom of your pan, you can carefully try to drain it out from the corner of the pan or serve with a slotted spoon.
- Garnish with fresh basil before serving!
Notes
Nutrition
Andrea says
I DEFINITELY modified by swapping out the spaghetti squash for whole wheat spaghetti, but it still tasted delicious! I went to cook my squash tonight only to discover that my grocery delivery sent canary melon instead… oops! I had a pound of pasta on hand, so we improvised! I’m excited to follow the recipe as-is next time!
Nancylynn says
Oops – gotta love grocery delivery swaps! lol! Great improvising and I can’t wait for you to try it when you have a real spaghetti squash!
Katy Bursch says
This was so delicious (like all of your other recipes!) Rather than use a clean towel to wring out the spaghetti squash, I threw it in the salad spinner for a few good pumps. It took out a ton of liquid and I didn’t have any trouble with a runny dish. I also didn’t have to worry about burning my hands. For anyone that has a salad spinner, give it a try! The kids love using it, too, so any easy way for them to help.
I have been following your weekly meal plans since January first and I am SO glad I stumbled upon you! You make my health journey with three littles underfoot so much easier than it could be. Thank you so much!!
Nancylynn says
So glad you are here!! Have you used the full plans? Those make it even easier!
P.S. Whoa, mind blown on the salad spinner trick! Thank you for sharing!
Taylor says
How is this recipe only 1/2 blue for one serving? The ricotta plus the mozzarella comes out to almost 2 full cups, which makes one serving almost 1/2 cup of cheese. I believe a blue container is only 1/3 cup, so I’m not sure how it’s only counting as 1/2 of that? Are you counting the ricotta as something other than blue?
Nancylynn says
Yes, ricotta is a RED on the 21 Day Fix.
Lisa says
I made this yesterday and baked it today. It was perfect. Only issue is the serving size is too big. I cut it down to 1/6 of the pan and that was still huge. I don’t love ground turkey so I will make it again with ground beef. I adjusted my counts to 1 red ( rounded up), 1/3 blue and 1 green. Does that sound right for 1/6?
Nancylynn says
That sounds right! Glad you liked it!
Deb says
First 21-Day Fix Recipe of yours that I’ve baked, and it certainly won’t be the last! This recipe is absolutely amazing, exactly as written! (Actually, I didn’t have ground turkey on hand, only ground beef, but that was my only deviation.)
Nancylynn says
Yay! Perfect!
Shauna says
Thank you for this recipe! This is one of the best things i’ve ever made when trying to eat healthier, as part of the 21 day fix or not. It feels so decadent and filling, even though it’s relatively low-cal and fits comfortably in the limits of the 21 day fix containers. Seriously thank you from the bottom of my very pleased stomach!
Christina R. says
I stumbled upon your site once I finally got my husband back on 21 Day Fix with me, after a 2 year “break” for me. My husband is a foodie. I am overwhelmed by food prep. Your plan made things so easy, and Oh. My. God. Are the chili, and lasagna AMAZING!!!! I have done 21 Day Fix with pretty simple meals each of the rounds I have done on-and-off over the last 5 years. These meals are so gourmet, and my husband is actually enjoying 21 Day Fix for the first time, and I think he’s going to keep on the plan for an extended period from this point forward! I can’t wait to try all of your other recipes!!! Thank you so much!!!!
Nancylynn says
You honestly made my day, Christina! This is my whole goal – to make eating healthy doable, sustainable, and enjoyable!!! Thank you for taking the time to write such a wonderful comment!! Excited to hear about your progress on this plan!
Bella Hardy says
Hey, Nancylynn, just wanted you to know that I tried the spaghetti squash lasagna, and it was a great success. I will admit, however, I tweaked your recipe a bit.
Nancylynn says
Well that’s great!! I would love to hear how you tweaked it!!
Britni says
Love this recipe! Especially for our gluten free family!! Quick question, have you or anyone tried making ahead and freezing? Does it turn out ok? Thanks!
Nancylynn says
I have not tried this, but I am curious to see if someone else has!
Shanna says
I have made this and divided up into single portions, then froze. I let it thaw completely overnight and heated for lunch the next day. AMAZING!
Nancylynn says
Great feedback! Thank you Shanna!
Christina says
So Good! Was a little liquidy, but probably because I used cottage cheese instead of ricotta, and we didn’t mind. I also used half spaghetti squash, half riced cauliflower.
Nancylynn says
I love the idea of adding riced cauliflower!! Thanks, Christina!
Emily says
I just found this recipe on Pinterest and made it tonight. It’s amazing! My husband and three year daughter loved it, too. I used the 21 Day Fix sauce recipe and it turned out great. The tip about ringing the squash in a dishcloth was super helpful as well. I seriously haven’t loved a new recipe this much in a long time! Thank you so much and keep up the great work!
Nancylynn says
YAY!! I need to redo these pics, but thank you for making it despite the not so pretty photography! And I am so happy it was a hit with the whole fam…that’s the BEST.
Beth says
According to your written directions, the order for layering this lasagna is:
Sauce
Sausage
Spaghetti squash
Sauce
Ricotta mixture
Mozzarella
It seemed weird to have all the cheese at the top, but that’s what I did, against my better judgment. After I was finished, I noticed that this didn’t match up with your photos below the directions at all! Wish I would have seen the photos first, but that’s my whole fault for not being thorough, I guess. 🙂
But aside from the weird layering issue, the flavor is really good when I mix it all together! Will definitely try this again!
Nancylynn says
Hey – so after making this again different ways, we decided we liked the cheese best on top, so I changed the directions. Maybe what I will do in the future is give two options? Thanks for your feedback!!
Beth says
Ohhhh okay! Thanks for the explanation! I thought maybe I was going crazy. 😉 But regardless of the order of the layers, it was so tasty and I’m looking forward to leftovers tomorrow!
Nancylynn says
No problem – you bring up and great point and I think other people may have had the same confusion! Glad you still enjoyed it!
Rachael says
I am still confused, in what order did you do the layers in the pictures?
Nancylynn says
Potatoes at the bottom, the the trivet, then carrots and the meatloaf on top.
Lacey says
Made this tonight and it’s awesome! Did what you said and soaked up excess water from the squash and it came out great! Used the left overs for meal prep for the week! Thanks!
Nancylynn says
YAY!!!!!!!!!!!!!
Kass says
Hey just made this tonight I used a 9×13 pan what would be my portion ?
Nancylynn says
It sounds crazy, I know, but a serving is 1/4 of the recipe…so divide your pan into 4 equal parts! YUM!
Jackie Johnson says
This was delicious with ground beef for my bland taste buds. The full bowl while doing the Fix is a great thing.
Nancylynn says
We love it with beef, too!!! SO happy you enjoyed it!!!
Ashley Henry says
I might be blind, but where’s the recipe for the homemade sauce? I would like to try this this week! Thank you
Nancylynn says
Not blind! The hyperlink seems to be missing, so here you go! https://confessionsofafitfoodie.com/2015/03/21-day-fix-homemade-tomato-sauce/
Cody says
Hi there, I’m still a little confused on the containers. If it’s homemade sauce with no sugar, is the squash and the sauce adding up to 1 green per serving or would it be 2 greens then?
Nancylynn says
Hi! It’s 1 1/4 green per serving…the sauce and the squash added together, yes 🙂
Sarah McGehee says
i never saw where to add the onion to the recipe….did i miss it?
Sarah McGehee says
ahhh…nevermind saw it before the sausage….sorry!!!!
Arielle Clark says
Hi
Would this recipe work with ground turkey?
Nancylynn says
It sure would! Season it up with some Italian seasoning and garlic powder – yum!
Brooke says
I tried this last night and absolutely LOVED IT! I used about 2 cups of my homemade marinara sauce (I am a huge fan of everything SAUCE), and I used some extra cheese, too. OH and I used ground beef instead of sausage. My spaghetti squash also likely yielded more than 4 cups of squash – I will definitely have 6-8 servings in my pan (I measure each serving about 1 1/4 green container or so).
IT IS SO DELICIOUS. (I even forgot to squeeze the water out of the squash before baking and it still turned out great). I think it’d be hard to go wrong with this recipe!! 😀 Thank you!
Nancylynn says
Thank you SO much, Brooke!! I also LOVE this with ground beef and so does my hubby!! Happy you have some extra for leftovers this week, too – that’s always the best. Thanks for making my night!!
Laura says
Tried this last night and it is great!!
Nancylynn says
Yay!!! SO happy to hear!!
Jess says
I noticed you have how many containers it counts for but what’s the serving size? How much do you eat to account for the containers listed above?
Thank you
Nancylynn says
It’s 1/4 of your pan! It’s huge!
Amber says
This sounds great but I’m not a sausage fan. What do you think about ground chicken or beef instead? Thanks so much!!
Nancylynn says
Either would be wonderful! Just season the meat with some Italian Seasonings and garlic powder. YUM!
Katie says
Hi
So I made this last night and WOW is it ever good! The spaghetti squash I found were so small, so I got two and that was perfect. My husband and I both are on the 21 day fix diet. We are thrilled to have found this recipe and your site! Thank you so much. Oh and mine was not to runny, it was perfect!
Nancylynn says
Thank you so much for the wonderful message! So glad the recipe worked out! Happy holidays to you!
Molly says
When using jarred sauce, what would total colors/number of containers be?
Nancylynn says
Does your jarred sauce have added sugar? If not, it’s still a green!
Molly says
Yes. It has like 6 grams…I didn’t realize it or else I would have probably used something else. 🙁
Molly says
So, what colors would I have used?
Nancylynn says
1 1/2 RED, 1/2 BLUE, 1 GREEN 1/4 PURPLE per serving
Nancylynn says
1 1/2 RED, 1/2 BLUE, 1 GREEN. 1/3 PURPLE per serving
Molly says
If you use a jar of container for the sauce and count it as a purple, then what is the container colors used for 1/4 size? Is it still 1 green, 1.5 red, .5 blue, and the 1 purple?
Amanda says
I used a 9×9 pan by mistake. 1/4 of this for one serving seems insane!!!!!
Nancylynn says
Yup – that’s one of the reasons I love this meal so much! Enjoy :).
Courtney Samples says
What size casserole dish do you use to make 4 servings? Does it make a difference (probably a naive question haha!)?
Nancylynn says
Hi! Not at all – that’s a good question! I use an 8×8 pan and divide it into 4 squares.
Michelle says
Do you know the calorie count in this dish? It was delicious btw- my whole family loved it!
Nancylynn says
Hi! I actually don’t count calories, so no…but I have been getting a lot of requests for this. Maybe I will have to add this info in the future! Try loading it into my fitness pal. So happy it was a hit!!
Nancy says
Hi,
I made this last night and found so much liquid in the bottom of the pan. I also had a very hard time figuring out some of the directions or lack of them. Everyone really liked it but those were my issues with this dish.
Nancylynn says
Hi Nancy – thank you for your feedback! I will take a look at the directions to see how to improve them for other readers. Also, you can use cheese cloth or a clean kitchen towel to remove some of the liquid from the squash. Hope that helps!! Thanks!!
Gina says
Can this recipe be made ahead of time? (ie – the day before or can it be frozen?) Thank you
Nancylynn says
I haven’t tried to freeze it, but it reheats very well! You can also prep it, keep it in the fridge, and then bake it when you are ready!
Gina says
Great! Thank you.
Brittany says
How do you count containers after its cooked ? Like when you are serving it?
Nancylynn says
Divide into 4 equal servings – 1 1/4 RED 1 GREEN 1/2 BLUE
Kelli says
Would love to know how to cook spaghetti squash for this recipe. I have never cooked this before.
Nancylynn says
Hi Kelli!! Here’s how I make my squash – 1. Using a sharp knife, cut slits all over the squash. 2. Microwave for 10-20 mins- checking periodically. When it’s done, it will feel like a ripe avocado. 3. Let it cool. Then slice it in half and remove the seeds. 4. Finally, use a fork to shred it and make spaghetti!
Kelli says
Where do you buy the sausage? i could not find it so i bought regular turkey breakfast sausage. i plan to sprinkle Italian seasonings on it.
Nancylynn says
Hi! Hmmm…I can usually find the sausage in any grocery store. My favorite is from The Fresh Market, but don’t get to go there much. I would add italian seasoning and maybe some crushed red pepper! Also- this is written for 4 servings, so divide it into 4 portions for the container count!! Hope this helps!!
pepepr says
Is the sauce a purple or green? I see where they are either.
Nancylynn says
Homemade sauce is a GREEN because it doesn’t have added sugar. If you buy a jar of sauce, it counts as a PURPLE. My sauce is my grandmother’s recipe – so easy and inexpensive! Try it!
Korina says
If you buy a jar of sauce, but it has no sugar added would it then still count as a green?
Nancylynn says
Yes!
Alyssa says
Am i missing where your homemade sauce recipe is located???
Nancylynn says
I’m sorry – I think there is a problem with my links – but this should work! https://confessionsofafitfoodie.com/2015/03/21-day-fix-homemade-tomato-sauce/