Baked Spaghetti Squash Lasagna Style Recipe -
Baked Spaghetti Squash Lasagna Style Recipe
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Baked Spaghetti Squash Lasagna Style

Recipe by  

"This is an alternative to bland old spaghetti squash. It resembles baked Rigatoni and Lasagna. Kids also loved it! Give it a try!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 15 mins

    1 hr 45 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
  2. Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
  3. Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
  4. Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
  5. Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
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  • Note
  • If you like, place the seeds on the same baking sheet as the spaghetti squash, sprinkle with garlic salt, and roast until done, about 30 minutes. Use them as appetizers.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 05, 2006

This is great! I added 1 lb. sausage, omitted the olives, substituted chicken bouillon for vegetable bouillon, and substituted Romano cheese for Parmesan. I put in a 9x13 baking dish (much easier to prepare and serve out of than the shells) and made each layer (sauce w/ sausage, spaghetti squash strands, and cheese on top) twice. Yum!

Most Helpful Critical Review
Oct 04, 2003

This is a good recipe if you're on a low carb diet. It was my first time using spaghetti squash, and I don't think I cooked it long enough. It was much too crunchy for me.However, I will try again maybe using a little water on cookie sheet to soften the squash and adjusting cooking time. I also wouldn't mess with putting it back in the shells... I would just use a baking dish. I also it makes more like 3 servings than 6.

Sep 27, 2007

So tasty! To cut down cooking time, cut the spaghetti squash in half and place cut side down in a microwavable dish with a few tablespoons of water. Heat on high for 8-10 minutes.

May 10, 2003

This is very good and healthy. I pureed the tomato and onion mixture with a hand-held blender and boiled it down for about 25 minutes to reduce much of the water. Next time I will nix the squash shells and opt for throwing it all in a baking dish - the shells are a nuisance. I also added a couple dashes of crushed red pepper for some heat. Oh, and it's just fine without the Parmesan.

Jul 30, 2003

This was the first time I ever made spaghetti squash. My husband has always gagged at the mention of it. Well he had 3 or 4 servings of this recipe. It is one that even my kids who never eat vegies liked. This will be a regular now at our home

Feb 24, 2009

Have made this three times starting with the original recipe and then lending attention to other reviewers suggestions in subsequent preparations. Substitute the 2 14oz. cans of tomatoes with 1 24oz. jar of Bertolli Tomato and Basil prepared not substitute with any other jar sauce. All other seasonings as stated. While microwaving is easier for the squash, oven roasting is best both for texture and flavor. Saute the onions and garlic until almost "dry" for lack of a better word and then add jar sauce and simmer until thick, about 35 minutes. You can prepare according to original recipe to complete. I left the olives out as I do not care for them in all of my preparations. You can add cottage cheese and or sauted ground beef/turkey. Both compliment the recipe and you would layer as if this were a lasagna with pasta. The one thing I can say about the water within this dish is that this IS squash...75% water. The more water you remove from saute or simmer, the less water in completed dish. If you allow this to sit about 30 minutes from oven to serving, it helps. The longer simmer time and 4oz. reduction in wet ingredients allow for the squash "water" to blend versus be runny. Excellent dish!!!

Jul 03, 2003

I've heard of spaghetti squash a while back as an alternative to paste andbeing on atkins control carb way of life I was looking for an alternative. So Igave this recipe a try. before I go any further I must explain that I'd never been a fan of Squash period. Well to my surprise this dish was delisious and I plan on taking some to work next week to share. Many tanks Biglou

Jan 10, 2007

I love this recipe. It gives Spaghetti Sqaush a whole new twist. I love serving it in the squash rind. I used my own lasagna recipe and just substituted squash for the noodles. Thanks for the great idea!


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  • Calories
  • 280 kcal
  • 14%
  • Carbohydrates
  • 24.5 g
  • 8%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 14.1 g
  • 28%
  • Sodium
  • 1294 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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