Baked Spaghetti Squash Lasagna Style


This spaghetti squash recipe is an alternative to bland old spaghetti squash. It resembles baked rigatoni and lasagna. Kids also love it! Give it a try!

Prep Time:
30 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 45 mins


  • 1 spaghetti squash, halved lengthwise and seeded

  • 1 onion, chopped

  • 2 tablespoons minced garlic

  • 2 (14 ounce) cans stewed tomatoes

  • 1 tablespoon dried basil

  • 1 cube vegetable bouillon

  • black pepper to taste

  • 1 (15 ounce) can black olives, chopped

  • 1 cup shredded mozzarella cheese

  • 1 cup shredded Parmesan cheese


  1. Preheat the oven to 325 degrees F (165 degrees C).

  2. Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut-side down on the baking sheet.

  3. Bake squash in the preheated oven until a knife can be easily inserted, about 35 minutes. Remove from the oven and let cool.

  4. Grease a nonstick saucepan with cooking spray and place over medium heat. Sauté onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook until thickened, about 15 minutes.

  5. Remove squash strands with a fork, reserving shells. Layer each half with a spoonful of sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full or until all ingredients are used. Top with Parmesan cheese.

  6. Bake in the preheated oven until Parmesan cheese melts, about 20 minutes.


If you like, place the squash seeds on the same baking sheet as the spaghetti squash, sprinkle with garlic salt, and roast until done, about 30 minutes. Use them as appetizers.

Nutrition Facts (per serving)

280 Calories
16g Fat
25g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 280
% Daily Value *
Total Fat 16g 20%
Saturated Fat 6g 30%
Cholesterol 27mg 9%
Sodium 1295mg 56%
Total Carbohydrate 25g 9%
Dietary Fiber 6g 21%
Total Sugars 9g
Protein 14g
Vitamin C 17mg 87%
Calcium 488mg 38%
Iron 5mg 28%
Potassium 517mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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