Spaghetti squash lasagna with hot Italian chicken sausage and a homemade spicy tomato sauce, topped with Parmesan and baked until the top is crispy.
Spaghetti squash offers a light, satisfying alternative to traditional pasta. It won’t mimic the exact texture of wheat-based noodles, but when prepared well it becomes a delicious, lower-carb base for dishes like this lasagna-style bake.
I haven’t given up regular pasta entirely, but this spaghetti squash lasagna is a welcome, lower-calorie twist on a classic. It’s especially good if you like large, filling portions: one generous serving (about one-quarter of the 9×9 pan) contains roughly 326 calories, with about 20 grams of protein and 9 grams of fiber.
The recipe involves a few steps—roasting the squash, preparing a simple spicy tomato-and-sausage sauce, and baking the assembled casserole—but most of the time is hands-off. I often make the tomato sauce in advance and store it in the fridge or freezer, which speeds assembly on busy days.
One convenient approach is to roast the spaghetti squash before a morning run or while you tackle other tasks. When the squash is done and cooled slightly, the dish comes together quickly and is ready to bake in time for a hearty lunch or dinner.
How to make Spaghetti Squash Lasagna
To roast the squash whole, use a small, sharp knife to poke holes all over the exterior. Place it on the middle oven rack and bake at 375°F for about 1 hour and 20 minutes. Let it cool for 10 minutes before slicing it open carefully. While the squash roasts, prepare the tomato sauce.
After slicing the squash, scoop out the seeds and any stringy innards with a fork and discard them. You’ll be left with tender strands that resemble spaghetti; transfer these strands directly into a greased 9×9 baking dish.
Beat three eggs with a generous crack of black pepper and a pinch of sea salt. Pour the eggs over the squash strands and stir; the eggs help bind the squash so the finished bake slices more neatly. Next, fold in the tomato-sausage sauce and sprinkle the top with Parmesan cheese.
Bake the assembled lasagna at 375°F for about 40 minutes, until the top is set, slightly browned and crisp. Allow the dish to rest for five minutes before serving so it holds together better. The result is a comforting, flavorful casserole with a lightly crisp top.
If you make this spaghetti squash lasagna, feel free to share a photo or comment—I’d love to hear how it turned out.
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Spaghetti Squash Lasagna with Italian Chicken Sausage
Ingredients
- 1 large spaghetti squash, 3 to 3 1/2 pounds
For the Sauce
- 1/2 pound ground spicy Italian chicken sausage
- 1 onion, chopped
- 4 cloves garlic
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (or 1/4 tsp cayenne for similar heat)
- 28 oz. can fire-roasted crushed tomatoes
- 1/2 tsp. salt and 1/2 tsp. pepper or to taste
For the Lasagna Assembly
- 3 eggs, beaten
- 3 tablespoons Parmesan cheese (or 2 Tbsp nutritional yeast for dairy-free)
Instructions
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Place the whole spaghetti squash in the oven and bake at 375°F for 1 hour and 20 minutes. Alternatively, cut it in half, place cut-side down on a parchment-lined baking sheet and bake for about 50 minutes. Roast until the strands inside are tender but not mushy.
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Remove the squash and let it rest 5–10 minutes before cutting (if baked whole). Be cautious—it’s hot inside. Drain any excess liquid, remove seeds and innards, then use a fork to scrape out the spaghetti-like strands and add them to a greased 9×9 baking dish.
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While the squash cooks, make the sauce: in a large skillet, sauté the ground chicken sausage with chopped onion and minced garlic. Break up the sausage as it browns. Add Italian seasoning, crushed red pepper, salt and pepper, then stir in the crushed tomatoes. Simmer over medium-low for 10–15 minutes until the sauce thickens slightly.
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To the squash strands in the baking dish, stir in the beaten eggs, then fold in the tomato-sausage sauce. Top with Parmesan or nutritional yeast for a dairy-free option.
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Bake at 375°F for 40 minutes, until the top is set and slightly browned. Let rest a few minutes, then serve hot and enjoy.