Spaghetti Squash Lasagna Recipe

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Spaghetti Squash Lasagna
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  1. Pierce spaghetti squash through rind in several places and microwave on high for 5-6 minutes per pound. Meanwhile saute ground turkey, onion, peppers and garlic.
  2. Combine egg and cottage cheese. You could use ricotta cheese here if you preferred.
  3. When squash is done: cut in half, remove seeds and use a fork to scrape pulp from inside. Be careful. It will be hot!
  4. Spray a small pan with cooking oil or place some tomato sauce in bottom. Layer starting with squash, egg mixture, meat mixture, sauce, cheese. Continue making as many layers as you choose, or you run out of ingredients.
  5. Bake uncovered in a 375 degree oven until cheese is melted and bubbly brown. About 20-30 minutes. Serve with a nice bread.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 204.65 Kcal (857 kJ)
Calories from fat 56.46 Kcal
% Daily Value*
Total Fat 6.27g 10%
Cholesterol 64.86mg 22%
Sodium 1277.06mg 53%
Potassium 462.11mg 10%
Total Carbs 18.54g 6%
Sugars 8.39g 34%
Dietary Fiber 2.99g 12%
Protein 19.46g 39%
Vitamin C 16.7mg 28%
Vitamin A 0.5mg 17%
Iron 5.9mg 33%
Calcium 249.8mg 25%
Amount Per 100 g
Calories 92.98 Kcal (389 kJ)
Calories from fat 25.65 Kcal
% Daily Value*
Total Fat 2.85g 10%
Cholesterol 29.47mg 22%
Sodium 580.21mg 53%
Potassium 209.95mg 10%
Total Carbs 8.43g 6%
Sugars 3.81g 34%
Dietary Fiber 1.36g 12%
Protein 8.84g 39%
Vitamin C 7.6mg 28%
Vitamin A 0.2mg 17%
Iron 2.7mg 33%
Calcium 113.5mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
  • 5

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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