Skip the noodles and make this low carb Turkey and Spinach Spaghetti Squash Lasagna instead! It has all the comforting flavors of lasagna without all the work of making it!

Looking for another easy lasagna hack? Make these lasagna sloppy joes!

_{This post and recipe have been updated since it was originally published on 12/9/2015}

Why You’ll Love Spaghetti Squash Lasagna

Lower carb – If you’re craving lasagna, but want a lower carb alternative, try this spaghetti squash lasagna! All the flavor and filling ingredients are still included, the pasta has just been removed.

Easy to make – Lasagna can often be labor intensive with all the layering of the noodles and filling. This version removes that part. Just add the filling into the cooked squash, top it with cheese and pop it in the oven.

Extra veggies – Spaghetti squash is a great way to incorporate a serving of veggies into dinner. Spaghetti squash is a good source of fiber, vitamin C, B6, and antioxidants.

Ingredients

Spaghetti squash – The texture of spaghetti squash will mimic that of pasta once it’s cooked. Roasting it in the oven is my favorite method of cooking.

Marinara sauce – Use your favorite jarred marinara sauce, mine is Rao’s. You can also make my easy marinara sauce.

Italian sausage – Feel free to use pork, turkey or chicken Italian sausage. Sweet or spicy Italian sausage may be used.

Spinach – Fresh or frozen spinach can be used. If using frozen, defrost it and squeeze out the excess liquid before adding it to the sauce.

Mozzarella and ricotta – Lasagna isn’t complete without lots of cheese. Both ricotta and mozzarella give it that classic lasagna flavor.

How to Make Spaghetti Squash Turkey Lasagna

Cut the squash in half lengthwise and scoop out the seeds. Roast the squash in the oven until it’s tender. Use a fork to separate and scoop out the squash strands and put them into a mixing bowl.

While the squash is roasting, cook and crumble the sausage in a pot. Drain off any excess grease and then pour in the marinara sauce. Stir in the spinach and bring the sauce to a simmer.

Stir the spaghetti squash strands in with the sauce until they’re coated. Divide the mixture evenly into the spaghetti squash shells.

Top with ricotta and mozzarella cheese then place the squash back into the oven. Broil until the cheese is melted and golden brown.

Substitutions and Variations

• Make it vegetarian. Skip the sausage and make a vegetarian spaghetti squash lasagna.
• Add 1/4-1/2 teaspoon of red pepper flakes to the sauce to give it a spicy kick. You can also use spicy Italian sausage to turn up the heat.
• Add extra veggies. Saute mushrooms, bell peppers, and onion to boost the veggies in the sauce.
• Use smoked mozzarella cheese or fontina cheese instead of regular mozzarella.

What to Serve with Spaghetti Squash Lasagna

Caesar Salad pairs perfectly with lasagna and for heartier salad, make this Italian Chopped Salad.

Add carbs and have a slice of warm crusty sourdough bread or garlic bread on the side.

Since you’ve got the oven on to roast the squash, toss in some asparagus and make this Lemon Parmesan Asparagus.

Storage

Store the spaghetti squash in an airtight container for up to 3 days in the fridge.

Reheat the squash in the microwave if you’re in a hurry. Otherwise, I recommend reheating it in the oven. Place it on a foil lined sheet pan and bake at 350° F. until it’s warmed through.

I don’t recommend freezing spaghetti squash. Once it’s defrosted it will be excessively watery.

More Spaghetti Squash Recipes

• Spicy Tomato Garlic Shrimp with Spaghetti Squash
• Chicken Enchilada Stuffed Spaghetti Squash
• Spaghetti Squash Casserole
• Pesto Chicken Spaghetti Squash
• Spaghetti Squash with Feta and Herbs

Did you make this spaghetti squash lasagna? I’d love if you’d leave a recipe rating and review below.