Spaghetti Squash Lasagna

I can’t get enough of Italian food lately and it has become my mission to find healthier versions of my favorites.  I love the sweetness of Spaghetti squash with the acidity of red sauce and sausage.  This is a great addition to your meal prep this week.

Spaghetti Squash Lasagna
Servings: 4


  • 1/2 pound Jennie O 93/7 ground turkey

  • 1/2 pound Jennie O hot italian sausage

  • 2 medium spaghetti squash (approximately 1000g “noodles”)

  • 1/2 yellow onion diced

  • 2 garlic cloves, minced

  • 1 tsp olive oil

  • 1 jar store bought marinara sauce

  • 186 grams light ricotta cheese

  • 15 grams grated parmesan cheese

  • 1 1/2 cups shredded mozzarella cheese


  1. Cut spaghetti squash in half, remove seeds, and cook in an instant pot with 1 cup water at high pressure for 8-9 minutes.  Release pressure manually.  (You can also roast the spaghetti squash in the oven).

  2. Meanwhile sauté onion and garlic in olive oil over medium heat until onion is translucent.

  3. Add turkey sausage and ground turkey until brown.

  4. Add marinara sauce, bring to a boil then lower heat and simmer for about 10 minutes.

  5. Remove meat mixture and weigh in order to divide evenly for 4 lasagna filled squash.

  6. In a separate bowl mix together parmesan cheese and ricotta cheese and divide evenly by 4.

  7. Using a fork pull out the strings of each spaghetti squash.  Using a separate bowl add in 1/4 of spaghetti squash strings, 1/4 meat mixture and 1/4 cheese mixture.  Mix together and return to each spaghetti squash shell.

  8. Set oven to 425º.  Top each “bowl” with mozzarella and bake until cheese begins to brown.

*This is a great make ahead meal prep in containers instead of the spaghetti squash shells.

Macros per serving:
44g Protein
34g Carbs
24g Fat

Author: Maggie Shaffer, Black Iron Nutrition Coach, @maggieshaffer