Cheesy Vegetarian Spaghetti Squash Lasagna

This Cheesy Vegetarian Spaghetti Squash Lasagna is a tasty low-carb and gluten-free alternative to traditional lasagna that is sure to satisfy all your comfort food cravings! The cheesy ricotta veggie filling is absolute perfection.

This easy Cheesy Vegetarian Spaghetti Squash Lasagna is a tasty low-carb and gluten-free alternative to traditional lasagna that is sure to satisfy all your comfort food cravings!

Today we’re diving face-first into the 8th sassy stuffed spaghetti squash recipe in my arsenal and I’m so ridiculously excited to share this one with you!

I typically whip this one up whenever I’m meal prepping freezer meals for the month. When Fall and Winter roll around, I’m never without a freezer full of homemade veggie stuffed shells. They’re a staple around here! To mix things up a bit, I’ll typically double the filling to make this EPIC vegetarian lasagna spaghetti squash for dinner.

While I’m chopping and prepping away, the squash roasts itself into buttery deliciousness in the oven. A little squash fluff here, a hearty dose of stuffing there, and a trip back into the oven to melt the cheesy topping and viola! Dinner is served!

Vegetarian Spaghetti Squash Lasagna

There are two equally awesome ways to serve this up. The first is my usual trick of stuffing each spaghetti squash boat to the brim and diving in with a fork. I love a good veggie bowl!

If you’re serving a small crowd, large crowd, or just popping this in the fridge for later, you can whip this bad boy up casserole style instead! It’s a little more lasagna-like and just as delicious. For this particular recipe, this technique is actually my favorite. This way I can load it to the brim with veggies and serve up as big or as little of a serving as I’d like. Much like traditional lasagna, the leftovers are fantastic the next day and will keep up to 4 days in the fridge.

Vegetarian Spaghetti Squash Lasagna

Easy Cheesy Vegetarian Spaghetti Squash Lasagna
5 from 9 votes

Cheesy Vegetarian Spaghetti Squash Lasagna

This easy Cheesy Vegetarian Spaghetti Squash Lasagna is a tasty low-carb and gluten-free alternative to traditional lasagna that is sure to satisfy all your comfort food cravings!

Recipe yields 2 large portions or 4 servings.

Course Main Dish
Cuisine Italian
Keyword Vegetarian Spaghetti Squash Lasagna
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 servings
Calories 695 kcal
Author Jenn Laughlin - Peas and Crayons


  • 1 large spaghetti squash (approx. 3 lbs)
  • olive oil for drizzling
  • 1/2 cup onion (white or yellow)
  • 1-2 cloves garlic, smashed and minced
  • 5 oz mushrooms (approx. 2 cups chopped)
  • 2-3 oz fresh spinach (approx. 1.5 cups chopped)
  • 1 plum tomato, chopped
  • 1.5 cups ricotta cheese
  • 1 egg white
  • 1/3-1/2 cup freshly grated parmesan cheese to taste
  • 1 tsp Italian seasoning blend (I love using Mrs. Dash)
  • 1/2 tsp dried basil
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1/2 cup spaghetti sauce
  • 2 oz grated mozzarella
  • crushed red pepper flakes to taste


  1. Pre-heat oven to 400 degrees F.
  2. Slice your spaghetti squash in half lengthwise and scoop out the seeds.
  3. For easy cutting, feel free to microwave for 4-5 minutes to soften it up just a tad. The knife slides through much easier this way!
  4. Next grab a lipped baking sheet or a rimmed baking dish.
  5. Rub the cut side of the squash with a teeny bit of olive oil.
  6. Place inside a baking dish or atop rimmed baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork.
  7. Cooking time will vary a bit depending on the size of your squash so adjust accordingly. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
  8. While the squash roasts, start prepping your cheese and veggies.
  9. Chop your onion, garlic, mushrooms, spinach and tomato, separately, then set aside.
  10. Bring a pan or skillet to medium-high heat with a drizzle of olive oil.
  11. Sauté onion until tender and slightly golden, then add garlic and mushrooms and continue to cook until softened. Set aside.
  12. In a large bowl, combine ricotta, egg white, freshly grated parmesan cheese, fresh chopped spinach, Italian seasoning, basil, and garlic powder.
  13. Drain your mushroom/onion mixture and add to the bowl along with your chopped tomato.
  14. Mix well, adding a little salt and pepper to taste.
  15. Once your squash is ready, allow to cool slightly, then use a fork to separate the squash's interior into spaghetti-like strands.
  16. Remove a little of the squash will help you better stuff these bad boys.
  17. Take a little out and add your filling to the squash, swirling to mix.
  18. Top with remaining spaghetti squash strands and stir.
  19. Next add a few spoonfuls of your favorite spaghetti sauce on top and finish off with your grated mozzarella cheese. Add extra of either if desired.
  20. Add an optional pinch of crushed red pepper flakes on top (skip if sensitive to heat) and bake at 350 degrees F for around 20 minutes until hot and bubbly.
  21. For golden flecks of mozzarella, switch oven to broil on HIGH for 2 minutes at the end and remove once bubbling.
  22. Serve piping hot with a healthy side salad or roasted veggies for a balanced meal that's sure to rock your plate! Enjoy!

Recipe Notes

Though I kept mine gloriously vegetarian, feel free to add crumbled or sliced Italian sausage or pair with your favorite meat sauce. Anything goes!

For a casserole style lasagna, spritz a baking dish with olive oil and add your forked strands of spaghetti squash, top with cheese and veggie filling and mix. Add a layer of red sauce and cheese (as much or as little as your heart desires of each) and bake at 350 F until hot and bubbly, approx. 20-25 minutes.

Depending on sizing and availability, you can absolutely use two smaller spaghetti squash in place of one large squash.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Cheesy Vegetarian Spaghetti Squash Lasagna
Amount Per Serving
Calories 695 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 22g138%
Cholesterol 128mg43%
Sodium 1055mg46%
Potassium 1479mg42%
Carbohydrates 54g18%
Fiber 11g46%
Sugar 21g23%
Protein 43g86%
Vitamin A 4903IU98%
Vitamin C 32mg39%
Calcium 898mg90%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try this Cheesy Vegetarian Spaghetti Squash Lasagna, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

This easy Cheesy Vegetarian Spaghetti Squash Lasagna is a tasty low-carb and gluten-free alternative to traditional lasagna that is sure to satisfy all your comfort food cravings!

Pair this cheesy vegetarian spaghetti squash lasagna with a big green salad topped with homemade Italian dressing or a side of seasonal roasted veggies! Indulging a little? Garlic bread would also be an amazing addition!

so. . . how was it?!

Fantastic! I’m so butt-crazy in love with my stuffed shell filling and it tastes simply amazing swirled into spaghetti squash!

Paul’s favorite thing about this dish is that the filling is so flavorful, that it actually masks what he refers to as “that squashy taste” of the spaghetti squash. I actually find SS to be the least “squashy” squash of the bunch but he insists that this lasagna-stuffed version remedies any such taste that he could detect. I’m guessing if you’re new to spaghetti squash or on the fence about squash in general, this recipe would be a great one to start with!

You could also try this tasty vegetarian garlic parmesan spinach spaghetti squash or my cheesy buffalo chicken stuffed spaghetti squash! Happy spaghetti squashing!

This easy Cheesy Vegetarian Spaghetti Squash Lasagna is a tasty low-carb and gluten-free alternative to traditional lasagna that is sure to satisfy all your comfort food cravings!

more spaghetti squash favorites:

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Recipe Rating


  • Jackie

    5 stars
    This was so yummy and fun to eat. I definitely will make it again.

  • Christy

    5 stars
    Delish! I made it tonight exactly as shown, including Mrs Dash, but next time I might add a bit of shredded mozz to the ricotta mixture. 15 year old scrapped her squash clean.
    It’s a very flexible recipe and could easily be modified for personal taste. Will definitely make this again.

  • LeAnn

    5 stars
    I made this tonight for some friends we had over that are doing Keto. We are vegetarians, so we were worried we wouldn’t find many options! Through some online search we ended up here and decided this recipe sounded tasty. It actually blew us away and was WAY better than we even expected. The recipe is fairly straightforward and easy to follow. I went the “casserole style lasagna” route just because I was already doubling the recipe and thought that would be more manageable. We I will be making it again for our family!

  • Susan Leitson

    5 stars
    This was delicious, hot and also a couple of days later. My husband LOVED it! and so did I. Planning to make it again since I have a LOT of spaghetti squash grown in our garden. I also like to give away some squash along with a recipe and this will be the one!

    Thanks for a delicious and exciting recipe. The flavors were wonderful.

    • Yay!!! Glad you both enjoyed the recipe and so exciting to have a garden full of spaghetti squash! My goal is to grow some next year because we love it so much!

  • Robyn

    Hi, wondering what would work best to freeze your spaghetti squash recipes, whether shell or casserole… freeze once prepared and then thaw and cook when needed? Wondering if it becomes liquidy from the squash after thawing. Thanks!

    • Hi Robyn! After a bit of experimenting, I’m not the biggest fan of freezing and reheating spaghetti squash. I feel like the squash does indeed get watery every time I’ve tested it. You can, however, totally freeze is the filling and then thaw that whenever you want to make this stuffed squash! I freeze the filling a lot for stuffed shells and lasagna.

      • Robyn

        Thanks so much for the tip!

  • April

    5 stars
    This looks so good and I’m a carb-loving girl, but it sounds like I wouldn’t miss the pasta 🙂

  • Samantha Dawn

    5 stars
    Ohhhh, complete cheesy goodness!! Adding to our meatless Monday rotation!

  • Tiina

    5 stars
    I bookmarked this as soon as you posted, but finally got around to making it. Made casserole style – soooo good! I forgot the cayenne, so no heat, but that leaves the leftovers a chance to become a new treat, not just more of the same! Uncured turkey bacon will be holding hands with this one night too! I love your recipes. Thanks!

    • You’re awesome Tina, thank you!! I’m so stoked you enjoyed the recipe and heck yes to some leftovers! 🙂

  • 5 stars
    So I just finished this and it is AMAZING!!!! Need further proof? My two year old twins ate HALF the pan of it! (I made it the casserole way. Thank you!!! Amazing!

  • Bree

    Hi! This looks sooo yummy! It is officially on next weeks menu!

    But I wanted to ask you something so I was clear… On number 17 I assume you mean add a few spoonfuls of your favorite spaghetti sauce on top but you wrote add a few spoonfuls of your favorite spaghetti squash on top!! My guess is you were so excited and had spaghetti squash on the brain! Just making sure I’m assuming correctly because we all know what assume does to a person! I didn’t notice it the first time I read through the recipe but when I went back to make my list POW there it was!

    • Bahahaha thank you Bree! I wrote out the typo, realized it, fixed it, and then must have re-wrote spaghetti squash again during editing somehow. I’m cracking up. Def spaghetti sauce and I’ve fixed it again – thank you! I do indeed have spaghetti squash on the brain 😉 Hope you love the recipe Bree!

      • Bree

        5 stars
        We are all human, human things happen! I actually made this for dinner tonight (a few days earlier than planned) and it was AWESOME! Thank you for such a neat idea! I will be making this again for sure!

  • These beauties look delicious! Cheese and spaghetti squash makes everything better. 🙂

    • Thanks Joyce! <3 Both literally make my world go round 😉

  • OMG you know how to stuff squash well! This stuffed squash looks oh so cheesy and drool-worthy! My whole fam would LOVE this!

    • Aw thank you Bethany! Stuffing veggies has become an obsession around here haha – my husband teases me endlessly over the creations but usually stops once he wants to eat them 😉 Let me know if y’all try it!

  • Jess Wright @ The Cookbook Obsession

    Spaghetti squash is one of my go-to meals at lunch time. My three little boys love it and I’m definitely trying this version for them <3

    • Thanks Jess! Hope you guys adore it! 🙂 Happy New Year!

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