Lasagna-Stuffed Spaghetti Squash


  • Prep Time5 mins
  • Total Time1 hr
  • Makes4 servings
Lasagna-Stuffed Spaghetti Squash

Photo, Erik Putz.

Chatelaine Triple Tested

This versatile gourd makes a healthy and delicious meal.


  • 1 large spaghetti squash

  • 3 tbsp extra-virgin olive oil, or butter melted, divided

  • 1/2 tsp salt

  • Pinch of pepper

  • 2 Italian sausages, casings removed

  • 1/2 small onion, chopped

  • 2 garlic cloves, minced

  • 1/2 796-mL can whole tomatoes

  • 1/2 cup grated mozzarella

  • 1/4 cup grated parmesan

  • 2 tbsp chopped parsley


  • PREHEAT oven to 375F, then line a baking sheet with parchment.

  • CUT ends off squash and discard. Halve lengthwise, then scoop out seeds and stringy strands. Brush squash with 1 tbsp oil and sprinkle with salt and pepper, then place, cut-side down, on prepared sheet. Roast until a fork is easily inserted in centre, 40 to 45 min. Flip squash and cool about 15 min.

  • HEAT 2 tbsp oil in a large frying pan over medium. Add sausage meat, breaking up with a wooden spoon. Add onion and garlic and cook until no pink remains in meat, 3 min. Add tomatoes and mash with a wooden spoon. Simmer for 10 min.

  • SCOOP out squash, leaving 1/4 in. around the edges. Stir squash into sauce until combined, then divide mixture between squash halves. Stir cheeses in a bowl and sprinkle over squash.

  • INCREASE heat to 400F and continue baking until cheese is melted and bubbly, 3 to 5 min. Sprinkle with parsley.

Nutrition (per serving)

Calories 392, Protein 15g, Carbohydrates 22g, Fat 28g, Fibre 3g, Sodium 966mg.
Excellent source of vitamin C.

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