Spaghetti Squash Lasagna

This is a recipe for Spaghetti Squash Lasagna.

It can be prepared ahead of time and stored in the fridge until ready to bake.

Spaghetti Squash

Cook 2 Spaghetti Squash.

I like to use the Instant Pot:

  1. Cut squash in half
  2. Place both halves in pot with 1 cup of water
  3. Cook on high pressure for 8 minutes
  4. Quick release

Separate and mix.

  1. Once cooled a bit, remove the inside of the squash and place in a large mixing bowl
  2. Add 1 or 2 eggs and mix
  3. Optional: Add some olive oil, salt, other seasonings


Make a tomato sauce.

Instead of canned sauce, consider using either

  • 2 cans of diced tomatoes, or
  • 1 can diced and 1 can tomato paste

Add tomato to a pot and heat to reduce water.

  1. Add sausage to sauce (roughly 4)
  2. Add additional seasoning like basil, Italian seasoning, etc


Layer squash, sauce, cheese into baking dish.

  1. Add about 1/2 squash mix to the bottom of the dish. Use a fork to make a solid layer
  2. Add sauce mix on top. Consider also adding things like:
    • Cheeses
    • Arugula
    • Vegetables
  3. Add remaining squash mix on top
  4. Top with things like shredded Parmesan, ricotta dollops, etc.


  1. Cover dish with foil
  2. Bake for 50 minutes in the oven at 375 ℉
  3. Remove foil and bake another 10 minutes, or until cheese becomes melted & brown