Spaghetti Squash Lasagna Bake

This Spaghetti Squash Lasagna Bake delivers all the flavors of the traditional comfort food without the giant carb load. A new weeknight favorite.



  1. Preheat oven to 375.
  2. Prick Spaghetti Squash all over with a fork and microwave on high three minutes.
  3. Remove and cut in half lengthwise and remove seeds.
  4. Line a rimmed baking sheet with parchment paper
  5. Place both squash halves upside down on the baking sheet with three garlic cloves in the cavity of each half.
  6. Bake 45 minutes or until tender
  7. Remove from oven and set aside. Lower oven temp to 350.
  8. Heat olive oil in a large oven safe pan over medium high heat.
  9. Crumble the sausage and brown 5-7 minutes.
  10. Add onions, a big pinch of salt, red pepper flakes and 5 turns of a pepper grinder and cook until sausage is browned and onion is translucent.
  11. Remove from heat and transfer the onions and sausage to a large bowl using a slotted spatula.
  12. Pour off excess fat, return sausage and onions to the pan and set aside.
  13. Place a colander or strainer over a large bowl (may use the same one you used for meat)
  14. Using a fork, shred the spaghetti squash and transfer to the colander. Allow the squash to sit 2-3 minutes so any excess moisture will drip into the bowl.
  15. Using the back of a fork, mash the roasted garlic cloves with the marinara sauce in a small bowl to combine.
  16. Add marinara/garlic mixture to the pan along with 3 cups of the shredded spaghetti squash and 1/2 cup of the shredded cheese.
  17. Stir to combine.
  18. Top with remaining 1 and 1/2 cups shredded cheese and return to a 350 degree oven for 15 minutes or until warmed through and cheese is melted and bubbly
  19. Garnish with fresh basil (optional)