Tired of dinner decisions? Enjoy a 30 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Spaghetti Squash Lasagna with Smoky Marinara
and lemon garlic broccoli

Active: 35 minTotal: 1 hr 20 min

We get all the great flavors of a classic lasagna in this healthy, fun variation using spaghetti squash - a vegetable that, when roasted, takes on the shape of noodles. Bake the "lasagna" in the shell of the squash for a fun presentation and no dishes to clean!

Tags

Ingredients

Servings:
4
Metric
Spaghetti Squash Lasagna:
  • Squash, spaghetti (one large or several small) - 3 lbs
  • Cheese, fresh mozzarella - 6 oz, shredded
  • Smoky marinara (ingredients listed separately) - ~2 1/2 cups
  • Cheese, ricotta - 1/2 cup
Smoky Marinara:
  • Onions, yellow - 1/2, chopped
  • Garlic - 2 cloves, chopped
  • Oil, cooking - 1 Tbsp
  • Diced tomatoes, fire-roasted (14 oz / 397 g can) - 2 cans
  • Vinegar, red or white wine - 2 tsp
  • Sugar - 1 tsp
Lemon Garlic Broccoli:
  • Garlic - 2 cloves, chopped
  • Broccoli - 3/4 lb, chopped
  • Oil, cooking - 1 Tbsp
  • Lemons - 1/2, juice of

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Onions / Garlic (for both marinara and broccoli) / Broccoli - Prep as directed. (Can be done up to 5 days ahead)
  2. Squash - Pierce squash with a knife and microwave on high for 3 to 4 minutes (this will make the squash easier to slice). Cut off the stem and slice in half lengthwise. Scoop out seeds using a spoon or ice cream scoop. Brush cut side with cooking oil and season with some salt and pepper. (Can be done up to 3 days ahead)
  3. Shred mozzarella. (Can be done 1 day ahead)

Make

  1. Heat oven to 400F (204C) degrees. Line sheet pan with foil and brush with some cooking oil. Place squash, cut-side up on half the sheet pan. Bake until squash is beginning to turn golden brown, ~25 minutes.
  2. Meanwhile, heat a small saucepan with oil over medium heat. When oil begins to shimmer, add onions and garlic and saute until soft, ~3 minutes. Add tomatoes (including liquid), vinegar and sugar and cook until half the liquid has cooked off, 6 to 8 minutes. Season with some salt and pepper. If you want a more smooth sauce, puree the sauce with an immersion blender until it reaches your preferred consistency.
  3. Toss broccoli with garlic and oil and season with salt and pepper. Remove sheet pan from the oven and scatter broccoli on the open half of the pan. Return to the oven and continue baking until broccoli and squash are both tender, 20 to 25 minutes. (Total cooking time for squash should be about 45 minutes.)
  4. Remove squash and broccoli from oven. Transfer broccoli to a serving dish and squeeze lemon over top. Turn on the oven’s broiler.
  5. Use a spoon or fork to shred squash strands, leaving them inside the squash. Pour marinara and then ricotta over squash strands and toss gently to combine. Top with mozzarella. Place under the broiler and cook until mozzarella is golden brown and bubbly, ~5 minutes.
  6. Serve spaghetti squash with broccoli on the side and enjoy!

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

This meal has 78 reviews

Delicious and easy to make. Love the lighter texture of the squash.

By: Hailey
Posted: Oct 09, 2019
Diet: Original

I halved this recipe using leftover squash from a different recipe (it was a really big squash). I followed these directions (adding some ground turkey, Italian seasoning, and garlic powder) and put the whole thing in a 8x8 casserole dish (not having the squash shells anymore) and baked it for about 20 minutes, then added the cheese and broiled it. Served it like a slice of lasagna, and my husband actually had no idea that it was spaghetti squash -- he loved it! Good comfort food.

By: Sarah
Posted: Jan 25, 2018
Diet: Original

My son liked the flavor of the meat.

By: Amy
Posted: Dec 13, 2016
Diet: Original

Phenomenal. I made it 3 times for guests, and all of them loved it. I made the regular version for myself, a vegan version for my sister, and a hybrid of the two for my lactose-intolerant friend. The flavor is fantastic. I was doubtful about chorizo sausage, but it was great (the vegan chorizo was kinda weird, but I loved the real stuff). The flavors blend and taste great the next day as leftovers. This might be my favorite CS recipe so far.

By: Katherine
Posted: Nov 25, 2016
Diet: Gluten-free

I subbed in green beans (husband doesn't like broccoli) and also scooped the "noodles" out of the shells - which was a good choice because it would've been way too much food otherwise!

By: Amy
Posted: Sep 08, 2016
Diet: Original

Husband loved it, I thought it was a little bland

By: Matt
Posted: May 24, 2016
Diet: Original