stuffed spaghetti squash: lasagna style

It’s a good feeling to still be using up goods from the garden harvest — squash will actually last quite a long time when stored in a  cool, dry place. (thanks Mamasita!)

If I could get away with it, I would eat pizza every single day. Or lasagna.

No joke.

Or anything Italian for that matter.

Time-out story: I’ve heard Italy can be easier to navigate gluten-free than many other countries, anyone been? It’s on my life list. I’ll get there someday.

But for now… I’ll keep coming up with ways to “healthify” my addiction to Italian foods.

Who’s with me?


Stuffed Spaghetti Squash

1 spaghetti squash

1 lb Italian sausage (we like to mix spicy & sweet)

2 cups of your favorite pasta sauce (or see the simple sauce recipe below)

2 tablespoons fresh basil

½ cup ricotta cheese

½ cup shredded mozzarella cheese (plus extra for topping)

Olive oil

salt & pepper

Roasting the squash

Pre-heat oven to 400 degrees. Wash spaghetti squash, cut off stem and slice squash lengthwise. Scoop out the seeds and gunk. (save the seeds and roast them!) Brush with olive oil, season with salt and pepper, and place, cut side down, in baking dish (9×13 works well) with a little water in the bottom of the dish — as the squash cooks, you can add more water if it dries up. Roast for 45-60 minutes, depending on squash size, or until inside is soft and easily “fluffs” with a fork. It will look like very tiny spaghetti noodles… hence the name, cool huh? 🙂

While squash is roasting, brown Italian sausage in large skillet over medium heat. Remove sausage from the pan and set aside, but SAVE the drippings in the pan for the next step.

If you are using a jar sauce, add that to the pan now and simmer.  If you chose to make the super simple sauce recipe below, use the drippings in the pan instead of the olive oil to start your sauce.  Add the sausage back into the sauce.

In a bowl, combine the ricotta, mozzarella, and fresh basil, set aside.

When squash is tender, remove from oven and using a fork, scoop, fluff, flake, scrape, whatever you’d like to call it, to get the inside of the squash to look like spaghetti noodles. You don’t have to get at ALL of the squash, you can scoop more later when you get to the bottom after it’s been filled and you’re enjoying it for dinner.

Now we FILL THEM! Start with a scoop of the red sauce, followed by a layer of the cheese mixture, (you can add extra mozzarella on each layer too!) and repeat the layers until you’ve over filled your squash, ending with a layer of red sauce and then topping them with mozzarella. Trust me. Over fill ’em.

Turn the oven to broil and put them back in to brown up the cheesy top.





Simple Red Sauce

1 small yellow onion, diced
1 stalk of celery, diced
3 basil leaves, chopped
1 large can crushed tomatoes
4 oz tomato sauce
2 garlic cloves, minced (I use a garlic press)
2-3 tablespoons olive oil
salt and pepper

Heat olive oil over medium-high heat. 

Add onion and celery and sauté for 4-5 minutes, until they start to soften. Add garlic and sauté 30 seconds, stirring frequently. Stir in tomatoes and tomato sauce. Season with salt & pepper. Reduce heat and simmer while roasting squash, add fresh basil at the end of cooking. 

This recipe is part of Gluten-Free Wednesdays, be sure to check out all of the recipes each week!


51 thoughts on “stuffed spaghetti squash: lasagna style

  1. Pingback: Tuesday To Do List: short week, short list | Celiac in the City

    • Hi, Ann! I have never frozen it after making, but my mom has frozen just the spaghetti squash after roasting it and forking it out of the shell. She then made it as more of a casserole, just layering the ingredients like more of a lasagna. If you do end up freezing the whole thing and then reheating it, please let us know!

      • I do a spaghetti squash as a casserole dish, make it the day before and also do up extra and freeze. You can put anything in it ie: spicy red pepper tomatoes, onions, parsley cheese etc. Leftovers are also great.

  2. Do you know the nutritional information on this recipe, like how many carbs , calories , etc? Btw I just made this for my family and we all loved it!

    • Sorry, Montana, I don’t have that specific info. But there are several apps or sites where you can punch in exactly what you had in a recipe and then it will calculate by servings. So glad you enjoyed it, it’s a crowd pleaser for sure!

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    • I just saw my question (and have my answer) in the comments below. Glad I wasn’t alone in the confusion 😉 I’m making this tonight!

    • This was awesome! My husband is a diabetic and on a low sodium cardiac diet so I changed out the sausage for lean ground beef and seasoned with salt free Italian spices (mrs dash Italian blend). I also used low sodium ricotta. I arranged the layers as suggested incorporating the scooped out squash as one of the layers. We couldn’t eat it all. We didn’t miss the salt at all. This is definitely a keeper!! Thank you!!

  6. This was delish! Next time I make this (actually, when I assemble the second half… my husband and I could only eat a quarter of the squash each!) I will scoop out some of the spaghetti squash and incorporate it into the “lasagna layers”. I think this will make it easier to eat… we ended up mixing the layers with the squash at the bottom with the original way of assembling.

  7. oh my gosh! i made this yesterday for myself while i made the hubby and my brother the real lasagna. the only change i made was putting in 1/2 lb. of ground turkey and 1/2 ground italian sausage. it was sooooooo goood! I’m so glad i found this recipe! thanks!

  8. I have made this a few times and forwarded this recipe to friends and family. My absolute favorite recipe with spaghetti squash. I’ve made it on a week night (while squash is baking, start prepping mixtures). Super YUMMY!!

  9. Use the scraped out squash noodles for a quick shrimp and squash saute. A little stock. Oyster sauce. Veggies then shrimp and squash noodles. Takes about 15min prep and 10 mins cook time

    • (see my last reply) “It does kind of look like a “bowl of noodles” when you’re done scraping — I mixed some of the filling right in with the “noodles” and then stuffed the rest on top. enjoy!” (mixed some filling with the noodles and the rest on top, all mixed and served in one)

  10. After you have scraped the noodles, is it going to look like a bowl of noodles and then you fill the squash with noodles sitting in the center? sorry a little confused I want to make this for my family.

  11. Pingback: 57 Gluten Free Lasagnas Recipes | Daily Healthy Tips

  12. Can’t wait to try this! When you say “large can” of crushed tomatoes for the sauce, how “large” are we talking? I have a 28 ounce can…is that too big? (Just wondering because I know if I don’t make the sauce, it only calls for 2 cups of jarred sauce, so I’m thinking that’s too much?)

  13. Do you usually stringify [a completely made up term haha] your spaghetti squash before filling it? Or do you just kind of do that as you go? This looks so yummy, I’m sure my husband would approve!

  14. Hi Sarah, I found your blog today through a link from your newspaper interview, while looking for a recipe for a GF cornmeal cake … how’s that for indirect? And I thought I would answer your question about eating GF in Italy … it’s everything you have ever heard, and more … so easy! There is a higher percentage of Celiacs in Italy than in most other countries, and virtually any/every restaurant is prepared to accommodate your GF diet, with extremely delicious foods. Some are naturally gluten free, and others use gluten free pastas, breads, etc. Even the smallest mom and pop restaurants — and gelato stands, chocolate stores, pizzerias, etc. — will happily feed you well, even if they do not have an official gluten free menu, and even if they do not speak English. Simply say “Io sono celiaco” (I am Celiac) or “senza glutine” (no gluten), and you will be greeted by smiling faces who will either point out what you can safely eat, and/or will make something special just for you (for example, you might end up with a platter of GF sausages and cheeses served with salad, or they might make you a special risotto or a quiche with a risotto crust). Another option when dining it Italy is to bring your own box of GF pasta to a restaurant with you (available in grocery stores and drug stores), and they will cook it and serve it with any of their GF sauces, in fresh water to avoid cross contamination.

    I was diagnosed 2 years ago, and my husband — like your’s — decided to go GF with me, as we both love to cook and we have a large year-round organic garden. Last May, we spent a week in Lucca, Italy, taking a cooking class from Shauna & Dan Ahern (, sponsored by Jovial Pasta. We had a fabulous time, made many new friends — American and Italian — and completely fell in love with Italy. We are going back this June for a second class, taught by Carla Bartolucci, the owner/founder of Jovial Foods, and this time we will have an extra week to travel and see more of Italy. Carla is like family to us, and we are really looking forward to another fabulous week in a 300 year old villa, cooking in the most incredible kitchen I have ever cooked in. You can see the kitchen, and the wonderful people we cooked with, in this 90 second video made by our friends Debra & Rod Smith (

    I have rambled long enough, lol, but I will be back to visit often, and will let you know when my own GF blog is finally online.

    Warmest wishes for a happy healthy year!


    • Hi Shirley!

      YES! It’s the perfect combo. (and keeps my cravings for pizza and past everyday under control!) 😉 And you could most definitely go meatless and get creative with your favorite additions — spinach, mushrooms, eggplant, all kinds of options! Have a great weekend. xoxo

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