Spaghetti Squash Lasagna

This turned out so good!! It’s so cheesy and tasty. I followed the recipe except that I added 1 pound of ground beef. Delicious! I will definitely make this again!

It is a potluck and family favorite. I use plain yogurt instead of ricotta. Both are good. Has anyone cooked this dish ahead for a couple of days?

While making this, I thought there was too much mozzarella. It was fine - delicious, and keto

Easy and great tasting,

Easy, foolproof (and as a sometimes fool I would know), delish and healthy

It was brilliant. Cut in half lengthwise. Cooked it FACE DOWN in about an inch of water. Steam helped cook it. Really was good.

Very good. I had to make a couple of changes. First, I halved the recipe because I had only one spaghetti squash. I used homemade sauce with diced tomatoes, a little ground beef and a little ground Italian sausage, etc. Also, I didn’t have ricotta cheese so I added feta cheese and plain Greek yogurt. My lasagna was soupy. I think I should have strained the squash after I shredded it. I didn’t notice any liquid pooling on the top of my sauce so I don’t think it was from the diced tomatoes. I had a lot of “spaghetti” from the squash and I’m glad I had made a lot of sauce. The flavor was great!

I used one whole squash and lots of sauce, otherwise kept all the ingredients the same. My teenagers loved it.

Excellent lasagna option for anyone avoiding pasta for dietary reasons. I only needed one good size spaghetti squash to fill the baking dish. The recipe makes a lot and reheat well.

This lasagna was so delicious! We rarely finish an entire lasagna between my husband and i but we finished this one! I did add noodles.

Very good. I had to make a couple of changes. First, I halved the recipe because I had only one spaghetti squash. I used homemade sauce with diced tomatoes, a little ground beef and a little ground Italian sausage, etc. Also, I didn’t have ricotta cheese so I added feta cheese and plain Greek yogurt. My lasagna was soupy. I think I should have strained the squash after I shredded it. I didn’t notice any liquid pooling on the top of my sauce so I don’t think it was from the diced tomatoes. I had a lot of “spaghetti” from the squash and I’m glad I had made a lot of sauce. The flavor was great!

Cooked spices, ground bison, onions, and garlic which I then added to the layer just above the bottom squash. I also added a layer of jarred sweet peppers. After cooking, I garnished it with chopped cilantro. Because of all of my add ons, I was able to prepare an additional small pan and put pesto as the sauce for that one, but with the tweaks mentioned above. It was yummy as well. Lots of wonderful substitutions possible with this recipe!