Spaghetti Squash Lasagna

Southern.Crockpot's picture

Dec. 23, 2011


Spaghetti squash 1 Large
Ground beef 1/2 Pound
Dried whole basil 1/2 Teaspoon
Garlic powder 1/8 Teaspoon
Canned tomatoes 8 Ounce , undrained (1 Can)
Tomato paste 6 Ounce (1 Can)
Cream style cottage cheese
Egg 1 , beaten
Salt 1/4 Teaspoon
Pepper 1/4 Teaspoon
Grated parmesan cheese 1/4 Cup (4 tbs)
Sliced mozzarella cheese 1/2 Pound



1) Clean the squash and pierce them many times with a fork.


2) Keep the squash on a cookie sheet and bake for 1 hour at 350 degrees.

3) When the squash are cool, cut them into half, removing the seeds.

4) Remove the spaghetti-like strands and measure 4 cups of strands.

5) Take a skillet and cook the ground beef.

6) Drain the pan drippings.

7) Add garlic powder, tomatoes, basil and tomato paste.

8) Simmer for half an hour. Keep stirring the mixture.

9) Now take the cottage cheese, egg, salt, pepper and Parmesan cheese. Mix them well.

10) Make a layer with half of each of the squash strands, cottage cheese mixture, mozzarella cheese and meat sauce in a baking dish.

11) Repeat the layers with the same ingredients.

12) Bake the dish for 30 minutes at 375 degrees.


13) Let stand 10 minutes before serving and serve the Lasagna warm.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 405Calories from Fat 180

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 613 mg25.54%

Total Carbohydrates 40 g13.3%

Dietary Fiber 1 g4%

Sugars 4 g

Protein 22 g44%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet