Individual Spaghetti Squash Lasagnas



Spaghetti Squash Lasagna is the perfect example of healthy comfort food.  Cheesy and saucy, yet mostly squash. Spaghetti squash is a winter squash.  When roasted, spaghetti squash separates into thin strands similar to spaghetti noodles.  When I am craving baked pasta, but I want to be healthy, this is what I turn to.  Trust me.  Once you try it, you will be hooked.

This recipe serves two, but it can easily be doubled or quadrupled to serve a larger crowd.  These individual casseroles are perfectly portion controlled. They’re great to prepare on a weeknight, yet elegant enough to serve at a dinner party.  Combine with a nice salad and crusty bread, and the result is a wonderful and comforting meal.  If you would like to add a layer of Italian sausage, who’s stopping you?  Get creative! This recipe is easily adaptable.


  • 1 medium spaghetti squash (4 cups of prepared squash)
  • 1 cup marinara (homemade or store bought)
  • 1 cup part skim mozzarella, shredded
  • 1/2 cup ricotta cheese
  • 1/8 cup parmesan cheese, grated
  • 1 garlic clove, minced
  • 2 tbsp fresh basil, torn
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp dried oregano
  • a pinch cracked red pepper flakes (optional)
  • salt and pepper, to taste


Preheat oven to 375°.  Cut the squash in half lengthwise.  Scoop out the seeds and fibers with a spoon. (Hint: I like to use an ice cream scooper.) Place squash on a baking sheet cut side up and sprinkle with salt and pepper.  Bake at 375° for 45 minutes – 1 hour.  Remove from oven and let cool for 10 minutes.  Using a fork, scrape out the flesh of the squash.  It will separate into spaghetti like strands.  Reserve squash.

Combine ricotta cheese, parmesan cheese, garlic, basil, parsley, and spices.

In 2 individual oven safe baking dishes, ladle 1/4 cup marinara sauce as the bottom layer. Next, add 1 cup of cooked spaghetti squash, 1/8 cup ricotta mixture, and 1/4 cup mozzarella.  Repeat, ending with mozzarella.  Cover with foil and bake for 25 minutes.  Uncover and cook an additional 5 minutes until bubbly and golden brown.

Top with additional parmesan cheese and fresh torn basil.



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