Baked Spaghetti Squash Lasagna Style

Baked Spaghetti Squash Lasagna Style


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


1 h 45 m servings 280 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 1294 mg
  • 52%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.
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Your rating



  1. 461 Ratings


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 eas...

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.

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 squa...

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 veg...

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 ...

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 f...

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 th...

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 a...

My 8 year old is the poster boy for picky eaters. Lasagna is one of his very few favorites. He couldn't get enough of this delicious way to sneak veggies into his diet. I cooked it in a baking ...