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    You are here: Home » Meal Type » Main Dishes » Spaghetti Squash Casserole (Lasagna Style)

    Spaghetti Squash Casserole (Lasagna Style)

    October 21, 2021 By Danielle Esposti 1 Comment

    May contain affiliate links.See our Privacy Policy and disclosure.

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    Pinterest image for a healthy million dollar lasagna recipe made with spaghetti squash.
    Pinterest image for a lasagna style spaghetti squash casserole recipe.
    Pinterest collage for a healthy million dollar lasagna recipe made with spaghetti squash.
    Pinterest collage for a lasagna style spaghetti squash casserole recipe.

    Forget sweater weather, casserole weather is back! Cheesy Spaghetti Squash Casserole puts a healthy spin on family lasagna. Low carb, grain free spaghetti squash “noodles” pair perfectly with Italian favorites like sausage, tomato, and not one, not two, but three melty cheeses!

    Spaghetti squash lasagna in a casserole dish garnished with fresh basil on a cement background with a dark grey linen napkin to the side.
    Jump to:
    • Spaghetti Squash Casserole – Better Than Lasagna?
    • How to Make Spaghetti Squash Lasagna
    • Chef’s Tips
    • Make It Your Way
    • Frequently asked questions
    • More Super Squash Recipes
    • Recipe

    Whether you’re keeping it keto or going grain free, you’re probably no stranger to swaps. (Cauliflower rice, anyone?) But pasta is particularly difficult to “replicate.” That’s why I stopped thinking of my vegetables as substitutes and embraced them wholeheartedly as much as any other meal component.

    This baked spaghetti squash casserole is a delicious homage to baked pasta dishes. You’ve probably had million dollar spaghetti casserole before, but have you ever had million dollar spaghetti squash casserole? Well, you’re about to… again and again and again.

    Are you going to miss the noodles? Only if you let yourself. This (nearly) keto spaghetti squash casserole isn’t a “poor man’s version” – it’s doing its own bubbly, melty, cheesy, saucy thing. But if you need to baby-step it up, feel free to try our Crockpot bolognese over spaghetti squash. An equally satisfying gateway “substitute” meal.

    For a condensed post, click to view the web story for this healthy casserole recipe!

    Spaghetti Squash Casserole – Better Than Lasagna?

    Well, maybe not “better,” but “better depending on your, mood, diet, palate, and/or the contents of your pantry.”

    You know I love pasta – I’m an aficionado, a connoisseur, a devotee – but honestly, sometimes even I need a break from the heaviness, especially the kind that comes along with a cheesy baked pasta casserole, like baked ziti or lasagna.

    Spaghetti squash noodles are the perfect foil for the richness of the meat, cheese and sauce in this spaghetti squash lasagna recipe. All the satisfaction, none of the bellyaches.

    • Side view, spaghetti squash casserole with a serving missing showing off the interior layers.
    • A serving of spaghetti squash casserole on a white plate with a black fork; pinch bowl of chopped basil and full casserole dish in the background.

    How to Make Spaghetti Squash Lasagna

    Switch it up with squash! Everyone loves a pasta bake, but not everyone loves pasta – or how it makes them feel. This grain free, gluten free Spaghetti Squash Lasagna Casserole satisfies with way less carbs. Bonus: it’s veggie-forward without being vegetarian so you can literally sneak nutrients in under your kids noses.

    • Sautéed ground beef, italian sausage, garlic, and onion in a red dutch oven.
      Saute ground beef, italian sausage, onion, and garlic.
    • Tomato paste worked into ground beef, italian sausage, onion, and garlic in a dutch oven.
      Work in tomato paste.
    • Tomato based ground meat sauce in a red dutch oven.
      Add tomatoes and seasonings. Simmer.
    • Side view, flaking away spaghetti squash strands with the tines of a fork.
      Roast spaghetti squash and remove flesh.
    • Roasted spaghetti squash strands mixed with tomato ground beef sauce in a red dutch oven.
      Stir squash and fresh basil into meat sauce.
    • Shredded mozzarella cheese, shredded parmesan cheese, and ricotta cheese mixed in a glass bowl.
      Mix mozzarella, parmesan, and ricotta.
    • A layer of spaghetti squash lasagna in a casserole dish - a layer of squash, meat, and tomato sauce, topped with dollops of a ricotta cheese mxiture.
      Layer the casserole.
    • An unbaked spaghetti squash casserole topped with shredded mozzarella cheese.
      Top with mozzarella cheese.
    • A spaghetti squash casserole fresh from the oven with bubbling cheese on top.
      Bake in a 400°F oven until bubbling and browned.
    1. PREP. Roast squash until tender, remove flesh and set aside. Combine ricotta, parmesan, and 1 c mozzarella in a bowl and set aside.
    2. COOK. Saute sausage and beef in a skillet over medium high heat, stirring to break into crumbles. Add onion and cook until soft. Add garlic and cook 1 minute more. Work in tomato paste, then add crushed tomatoes and seasoning. Simmer 15 minutes, then stir in squash and basil.
    3. BAKE. Spread ⅓ of the squash mixture in a casserole dish and top with half the cheese mixture. Repeat this step, then top with the final third of the squash mixture. Sprinkle rest of mozzarella on top. Cover and bake at 400°F for 20 minutes. Remove foil and bake 5 minutes more, to brown cheese.
    4. SERVE. Garnish liberally with fresh herbs and serve.

    Chef’s Tips

    • This casserole works best with “dry” spaghetti squash noodles – that means roast, don’t steam, your squash. If you do wind up with excess moisture, strain in a colander or use paper towels to dry.
    • The portion sizes are generous! Plan ahead for leftovers (it stores very well in the refrigerator) or plan on a crowd (it won’t be hard!).
    A spoonful of spaghetti squash lasagna hovering over a casserole dish.

    Make It Your Way

    Swap the meat. Use ground turkey in place of ground beef or ground turkey sausage in place of pork sausage to reduce fat – but not flavor – in this low carb casserole recipe.

    Swap the cheese. Swap half the mozzarella for fontina or provolone – there’s some latitude here, just make sure it’s melty!

    Add (more) veggies. Make it greener! Add 1 16-oz package of defrosted frozen spinach to the ground beef mixture in step 4 (see recipe card below), before adding the crushed tomatoes. Mushrooms are also a delicious addition! Saute them in the pot first, remove using a slotted spoon, then fold the sauteed mushrooms into the sauce during step 4. (If you need a primer on sauteed mushrooms, click to read our guide on how to cook mushrooms!).

    Frequently asked questions

    It spaghetti squash casserole watery?

    As long as you cook the spaghetti squash correctly, definitely not! We recommend oven baking the squash over steaming in the Instant Pot or slow cooker.

    Is this recipe healthy? Low carb? Keto?

    Though higher in fat and protein, this lasagna casserole does clock in with 21g net carbs per serving. This veggie version is suitable for low carb diets and provides more nutrients than a traditional pasta dish.

    While I don’t subscribe to the notion of “healthy vs unhealthy” (it’s all good in moderation!) you’re going to get plenty of veggies and protein in the dish. Healthy or not is up to you!

    Can you freeze leftover spaghetti squash casserole?

    It’s not recommended. The combination of dairy and delicate spaghetti squash noodles means that a grainy, watery casserole is in your future after defrosting. That being said, you can absolutely freeze the sauce for a partially make-ahead meal!

    More Super Squash Recipes

    • Sausage Stuffed Acorn Squash
    • Healthy Tuscan Chicken Over Spaghetti Squash
    • Butternut Squash Panzanella
    • Honeynut Squash Rice Pilaf
    • Roasted Delicata Squash Salad
    Side view, a serving of spaghetti squash lasagna on a white plate with a black fork, garnished with chopped basil.

    Did you make this spaghetti squash casserole? I’d love to know how how turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    A spoonful of spaghetti squash lasagna hovering over a casserole dish.

    Spaghetti Squash Casserole (Lasagna Style)

    5 from 1 vote
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Forget sweater weather, casserole weather is back! Cheesy Spaghetti Squash Casserole puts a healthy spin on family lasagna. Low carb, grain free spaghetti squash "noodles" pair perfectly with Italian favorites like sausage, tomato, and not one, not two, but three melty cheeses!
    Prep Time: 20 mins
    Cook Time: 1 hr 5 mins
    Total Time: 1 hr 25 mins
    Servings : 8
    Calories: 442

    Recommended Equipment

    • 9×13 Casserole Dish
    • Dutch Oven

    Ingredients

    Roasted Spaghetti Squash

    • 2 small spaghetti squash
    • 1 tbsp olive oil
    • ½ tsp kosher salt
    • ½ tsp ground pepper

    Spaghetti Squash Casserole

    • 1 lb italian sausage
    • 1 lb ground beef
    • 1 medium sweet onion, diced to ½”
    • 4 cloves garlic
    • 1 6- oz can tomato paste
    • 28 oz crushed tomatoes
    • 1 tsp kosher salt
    • 2 tsp italian seasoning
    • 2 tbsp chopped basil, divided
    • 2 c ricotta cheese
    • 2 c shredded mozzarella cheese
    • ½ c parmesan cheese

    Instructions

    Roasted Spaghetti Squash

    • Heat oven to 425°F. Line a baking sheet with parchment paper.
    • Slice the squash in half lengthwise, then scoop out the seeds. Rub all over with the olive oil, then season the flesh with salt and pepper.
    • Lay the squash cut side down on the prepared baking sheet and roast until the flesh is tender and the top is caving in, 30-35 minutes for smaller squash, 40-45 minutes for larger squash. Allow to cool for five minutes, then gently flake the squash strands from the skin using a fork.

    Spaghetti Squash Casserole

    • While the squash cooks, prepare the meat sauce. Cook the italian sausage and ground beef in a 6-quart dutch oven over medium high heat until no longer pink, stirring to break into crumbles, 10-12 minutes.
    • Add the onion; cook until softened, 5-6 minutes. Add the garlic and cook 1 minute more.
    • Work tomato paste into the mixture, stirring constantly for 2-3 minutes to work off the canned flavor. Add the crushed tomatoes, salt, pepper, and italian seasoning. Simmer 15 minutes.
    • Remove from heat and stir in the squash flesh and 1 tablespoon chopped basil.
    • Combine the ricotta cheese, 1 c mozzarella, and parmesan cheese in a small bowl.
    • Spread ⅓ of the squash and meat mixture over the bottom of a casserole dish. Dollop half the ricotta mixture over the top. Add another third of the squash mixture, then dollop the remaining ricotta mixture on top. Top with the final third of the squash mixture, then sprinkle the rest of the mozzarella cheese over the casserole.
    • Cover and bake at 400°F for 20 minutes. Remove the foil and bake 5 minutes more, until cheese is lightly browned and the casserole is bubbling.
    • Garnish liberally with the remaining fresh basil and serve.

    Nutrition Information

    Calories: 442kcal (22%), Carbohydrates: 24g (8%), Protein: 32g (64%), Fat: 24g (37%), Saturated Fat: 10g (50%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 1g, Trans Fat: 0g, Cholesterol: 86mg (29%), Sodium: 486mg (20%), Potassium: 418mg (12%), Fiber: 3g (12%), Sugar: 9g (10%), Vitamin A: 34% (34%), Vitamin C: 5% (5%), Calcium: 100% (100%), Iron: 13% (13%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
    « Dutch Oven Beef Stew
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    1 Comment
    Filed Under: Fall Recipes, Gluten Free, Grain Free, Keto, Main Dishes, Winter Recipes

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    Comments

    1. PAC

      November 26, 2022 at 11:11 pm

      5 stars
      This was wonderful, made sauce exactly as given but made the ricotta mixed my traditional way with parmesan, 1 beaten egg, small amount of finely chopped fresh parsley, a good dash of ground nutmeg and freshly ground pepper. Mixed together and layered as written. Very good!

      Reply

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