Baked Spaghetti Squash Lasagna Style

This is a recipe for lasagna style baked spaghetti squash. It’s a great alternative to traditional lasagna made with pasta noodles, and it doesn’t have any gluten in it so those who are sensitive to gluten can enjoy this dish as well! This recipe also has added protein from the ground turkey sausage.

prep: 30 mins cook: 1 hr 15 mins total: 1 hr 45 mins Servings: 6 Yield: 6 servings


1 cup shredded Parmesan cheese

2 (14 ounce) cans stewed tomatoes

1 onion, chopped

1 spaghetti squash, halved lengthwise and seeded

1 (15 ounce) can black olives, chopped

1 tablespoon dried basil

1 cube vegetable bouillon

2 tablespoons minced garlic

1 cup shredded mozzarella cheese

black pepper to taste


Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.

Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.

Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.

Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.

Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.

Nutrition Facts:

Per Serving: 280 calories; protein 14.1g; carbohydrates 24.5g; fat 15.9g; cholesterol 26.7mg; sodium 1294.5mg.

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