Lasagna Stuffed Spaghetti Squash

Lately, I have become obsessed with spaghetti squash. Not my typical Pepsi, Pancake and Chocolate obsession – but more in a healthier, try to eat less bread and pasta way.
So not like me.
Kaitlyn introduced us to eating spaghetti squash – I have seen it in the store, but had never tried it. Honestly, it is so easy to prepare and is a very healthy substitute for pasta – 1 cup of spaghetti squash is only 31 calories.


2 small spaghetti squash, cut in half and seeded
1 tbsp olive oil
salt, pepper, garlic
1 pound ground meat (I used ground turkey this time, but you could definitely make this with ground beef or Johnsonville sausage)
1 can or jar of your favorite spaghetti sauce
1 cup cottage cheese
1 cup grated cheese



To roast the spaghetti squash:
Brush the inside of the squash with olive oil, and season with salt, pepper and garlic.
Roast skin side up in preheated 400F oven until tender – about 35 minutes.


Cook ground meat, drain off and fat and add spaghetti sauce. Simmer.

When the squash is cooked, flip the halves over and fluff up the inside using a fork.

Layer ingredients onto of the spaghetti – inside the squash shell:
1/4 cup cottage cheese on each squash
Meat sauce – on top of cottage cheese
Top each shell with grated cheese.


Bake in the 400F oven until cheese has melted and turned golden brown – about 5 minutes.

Serve and enjoy.


Food critics gave this a 5 out of 5!


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