Spaghetti squash lasagna with hot Italian chicken sausage and a homemade spicy tomato sauce, topped with parmesan cheese and baked till crispy on top
I think spaghetti squash is delicious, although it’s not quite the same as the real deal. So, I appreciate it for what it is and don’t expect it to taste exactly like carb-y, doughy pasta.
While I could never abandon my beloved pasta for spaghetti squash entirely, this spaghetti squash lasagna is a yummy, out-of-the-ordinary addition to my dinner menu.
If you’re a “volume” eater, it’s absolutely the thing for you. One giant serving (one-fourth of the pan!) of this spaghetti squash lasagna has just 326 calories, plus 20 grams of protein and 9 grams of fiber.
There are a few different steps (bake the spaghetti squash, put together a simple sauce, and then bake the “lasagna”), but most of the cooking time is hands-off. I often make tomato sauce in advance and either freeze it in mason jars or keep it in the fridge to use over the next few days.
I also popped the spaghetti squash in the oven before I left for a morning run. When I got back from my run, I quickly assembled the spaghetti squash lasagna and popped the baking dish in the oven. It was ready in time for lunch!
How to make Spaghetti Squash Lasagna
Using a small, sharp knife, poke holes all over the spaghetti squash. No need to cut it open- just place it on the middle oven rack and bake at 375 for an hour and 20 minutes. Let the squash cool for 10 minutes and then carefully slice it open. While the squash is roasting, you can make the tomato sauce.
Using a fork, scoop out the seeds and any “gooey” strings and discard, leaving behind these perfect strands that look just like spaghetti noodles. 
You can go ahead and add the spaghetti squash strands directly to a greased baking dish.
Beat three eggs with a hefty shake of black pepper and a sprinkle of sea salt. Pour beaten eggs over spaghetti squash strands in baking dish and stir. The eggs will help bind the baked spaghetti squash together. 
Stir in tomato sauce and sprinkle with parmesan cheese.
Bake at 375 degrees for 40 minutes, until the top is crispy and slightly browned. At this point, your house/dorm kitchen will smell incredible. Let it sit for five minutes or so, and then dig in!
If you try out this spaghetti squash lasagna, feel free to let me know in a comment or take a picture and tag me @livbane on Instagram. Hope you enjoy!
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 (I bought mine in the meat case at Whole Foods)
- 1 onion chopped
- 4 cloves garlic
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (can sub 1/4 tsp. cayenne pepper)
- 28 oz. can fire-roasted crushed tomatoes
- 1/2 tsp. each salt & pepper, or to taste
For the Lasagna Assembly
- 3 eggs, beaten
- 3 tablespoons parmesan cheese (can sub 2 Tbsps. nutritional yeast for dairy-free option)
Instructions
- Place whole spaghetti squash in the oven and bake at 375 degrees for 1 hour and 20 minutes (or carefully cut in half, place on parchment-lined baking sheet, and bake for 50 minutes), or until strands inside are tender but not mushy.
- Remove spaghetti squash from oven and allow it to rest for 5-10 minutes before cutting it open with a large knife (if baked whole). It will still be very hot on the inside, so you may want to let it sit for 10+ more minutes to cool. Drain any liquid and scoop out seeds and gooey innards. Then, use a fork to scrape out the spaghetti strands and add directly to a greased 9x9 baking dish.
- While spaghetti squash is cooking, make the sauce. In a large skillet, sauté chicken sausage, onion, and garlic. Cook chicken sausage until it is no longer pink, breaking up with a wooden spoon as it cooks so there are no large pieces. Add Italian seasoning, crushed red pepper, and salt & pepper to taste. Add crushed tomatoes and stir. Simmer sauce on medium-low for 10-15 minutes, until slightly thickened.
- To the spaghetti strands in the baking dish, stir in beaten eggs and then the tomato sauce. Top with parmesan cheese or nutritional yeast.
- Bake at 375 degrees for 40 minutes. Serve hot and enjoy!
Nutrition
Wow this looks so good! Definitely pinning for future reference 🙂
Thanks for pinning!
I’ve never had spaghetti squash but my boyfriend is obsessed with lasagna, so this looks totally enticing. You are creative juices are making me so happy!
Lasagna is my absolute favorite meal, too!
Spaghetti squash is a really cool squash; it’s really perfect especially because we have a guy interning at our house who is grain free; so it works perfectly for that!
Yep, it’s a great grain-free option!!
Oooh this looks so good! It reminds me a little of PaleOMG pizza spaghetti pie, which I always keep a few slices of in the freezer! I’ll have to give this a try, too. Obsessed with spaghetti squash!
Good to know this would freeze well! I actually wondered about that!
Ooooh! I am loving how crisp the outer edge looks! This is my kind of dinner! <3
The crispy edges are the BEST part, just like in lasagna!
Hi Liv, This looks like a great recipe. I like everything that is baked and topped with cheese. The only thing that bothers me is squash, I don’t really like squash but can I use zucchini insted? Heloise
Hi, Heloise! Have you tried spaghetti squash? It does taste a bit different than regular yellow squash. I haven’t tried using zucchini in this recipe so it’s hard to say, but I’ve seen other recipes online for zucchini “lasagna” if you want to give something like that a try!
When I first read the title it seems like a quite challenging recipe, but I believe it is definitely worth trying, Liv!
There are a few steps so it does take a little while to put together, but all of the steps are simple and easy to follow! You’ll have to let me know what you think if you give it a try!
I can’t have eggs but I need to give this recipe a try!! Do you think it would stay together alright or are eggs necessary in this recipe? I’m tempted to substitute in flax eggs but I’m wondering if omitting would just be better.
Hi, Jenna! The eggs provide some structure so you can slice the spaghetti squash bake, but I bet it’d work well even without eggs. You just may not be able to slice it neatly!
Yummm! I just had to comment on this because I saw it on social media a couple of weeks ago (Facebook? Instagram? Pinterest? somewhere, haha) and thought “I’ve never thought of spaghetti squash as appealing until now.” This looks so tasty! Definitely going on my to-make list!
Claire!! I miss your blog and hope you’re doing well. You’ve got to give this a try and let me know what you think 🙂
Spaghetti squash + chicken sausage is a favorite combination of mine (I usually add in brussel sprouts too!), so I’ll definitely be giving this recipe a go!
I was a little nervous about cooking a spaghetti squash because I have never cooked one before and they are so big! But, I followed your directions and it turned out perfectly. Thanks Liv!
Yay, I’m so glad to hear it worked out well for you!
Can you just use canned red sauce? If so, how much?
You can! Around 28 ounces 😀
I made this today and it’s a keeper! It’s delicious and feels healthy yet satisfies my lasagna craving.
I’m so glad! Thanks for reporting back 🙂