How To: Recipe Makeover – Lasagna Stuffed Spaghetti Squash


You would think after a large bowl of creamy and cheesy polenta our comfort food craving would be satisfied. Well, think again!

After returning home from sunny Florida where I feasted on frozen yogurt, fresh fish and salads, and green juice, the cold weather here has me craving more comfort. And what is more comforting than a pan of piping hot lasagna?



I was debating whipping up a batch of our mushroom and spinach lasagna roll ups, but two spaghetti squash taking up space on my counter were staring me in the face. And as we’ve shown you before, these golden strands of squash make a perfect stand in for pasta noodles.




The usual meat heavy red sauce is lightened up with soy ground round, some fresh veggies, and fresh basil. Low fat cottage cheese and mozzarella add that cheesy goodness to replace the typical white sauce. And come on – who doesn’t love getting their own personal edible lasagna boat??


The slightly crunchy texture of the spaghetti squash tastes so delicious mixed with the tangy sauce and creamy filling.

Your own personal bowl of comfort that will leave you feeling satisfied and full, without the need for a post-food coma nap.



Lasagna Stuffed Spaghetti Squash

Serves 4
Dietary Vegetarian
Meal type Main Dish


  • 2 spaghetti squash (halved and seeds removed)
  • 1 Tbsp olive oil (divided)
  • 1 onion (chopped)
  • 1 red pepper (chopped)
  • 3 Cloves garlic (minced)
  • 1 Package yves soy ground round
  • 1 28 oz can crushed tomatoes
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp dried oregano (divided)
  • 1 Tbsp fresh basil (chopped and divided)
  • 1/4 Tsp red pepper flakes
  • 1 1/4 cup low fat cottage cheese
  • 1 cup shredded low fat mozzarella cheese


This lighter and vegetarian version of your favourite lasagna is the perfect winter meal. You can substitute ground turkey or chicken for the soy if you prefer to use meat. Some grated parmesan would also be great sprinkled on top before baking.


1. Preheat oven to 400 degrees and brush squash with 1/2 tbsp olive and oil and sprinkle with salt and pepper. Bake for about 40 minutes, or until tender. Set aside.
2. In a large skillet, heat 1/2 tbsp olive oil over medium-high heat. Add onion, garlic, and red pepper and cook for about 5-7 minutes, or until soften.
3. Add ground round, 1/2 tbsp each oregano and basil, red pepper flakes, canned tomatoes, balsamic vinegar. Bring to a boil and reduce heat to medium and simmer for about 5-10 minutes, or until thickened.
4. Meanwhile, in a small bowl combine cottage cheese and remaining oregano and basil. Season with salt and pepper.
5. Fluff up some of the strands of the spaghetti squash and divide the cottage cheese mixture evenly among the squash halves. Cover evenly with the sauce and then the shredded cheese.
6. Bake at 400 for about 10-20 minutes, or until cheese is bubbly and browned.

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