Lasagna Spaghetti Squash

Name: Lasagna Spaghetti Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium spaghetti squash; 1 lb lean ground turkey (can swap for ground chicken or mushrooms for vegan); 1 tbsp olive oil; 1 small onion diced; 3 garlic cloves minced; 1 pinch red pepper flakes; 1 tsp fennel seeds crushed; 1 can (14 oz) diced tomatoes; 2 tbsp tomato paste (sub with roasted red pepper puree for sweetness); 1 tsp dried Italian seasoning; 2 bay leaves; 1 tsp smoked paprika (can use regular paprika or chili powder for heat); 1 tbsp balsamic vinegar; Salt and pepper to taste; 1 cup ricotta cheese; 2 tbsp fresh basil chopped; 1 cup shredded mozzarella cheese

By Emma

Certified Culinary Professional

Published on 15 February 2026 • Recipe tested & approved

Baked spaghetti squash boats loaded with seasoned turkey meat sauce, ricotta basil mix, and melted mozzarella. Low carb twist on classic lasagna with Italian spices and a tangy balsamic punch.

Prep: 15 min

Cook: 30 min

Total: 45 min

Servings: 4 servings

#Italian-American #low carb #gluten free #one tray meal #healthy #ground turkey #baked #spaghetti squash

Before You Start

Messy but worth it — swapping noodles with spaghetti squash changes everything. Squash has that slight crunch if you don’t overcook it, holds sauce better than you think. Ground turkey adds lean protein and a blank canvas, spices and tomato paste pull it into a rich, hearty meat sauce. Been down the pasta road too many times; this cuts carbs and ups texture game. Garlic, fennel, and smoked paprika bring unexpected layers. Basil ricotta combo adds creamy herbal bite. No measuring here — cooking by eye makes it more fun, no stress. Broiler step makes all the difference — seeing cheese bubble and brown? That’s the soul of this dish. Tried roasting squash too soft once — no good, flavor got mushy. Instant pot’s a game changer if you want speed without losing moisture. Load up generously; leftovers taste even better.

Ingredients

1 medium spaghetti squash
1 lb lean ground turkey (can swap for ground chicken or mushrooms for vegan)
1 tbsp olive oil
1 small onion diced
3 garlic cloves minced
1 pinch red pepper flakes
1 tsp fennel seeds crushed
1 can (14 oz) diced tomatoes
2 tbsp tomato paste (sub with roasted red pepper puree for sweetness)
1 tsp dried Italian seasoning
2 bay leaves
1 tsp smoked paprika (can use regular paprika or chili powder for heat)
1 tbsp balsamic vinegar
Salt and pepper to taste
1 cup ricotta cheese
2 tbsp fresh basil chopped
1 cup shredded mozzarella cheese

About the ingredients

Spaghetti squash is the star but tricky. Pick firm, medium-sized squash for even cooking. If too big, strands get mushy fast. Ground turkey is lean, so keep an eye—it dries out easily. Swap for ground chicken or chopped mushrooms for vegetarian twist; mushrooms add umami but cut seasoning accordingly. Tomato paste can be replaced with roasted red pepper puree for sweetness and less acidity. Fresh basil gives brightness; dried herbs don’t replace it well here. If low sodium, skip added salt early in sauce, adjust at the end. Use good quality mozzarella for melting — pre-shredded sometimes has anti-caking agents that affect melting texture. Olive oil quality matters—fruity extra virgin best, but regular works. Bay leaves are essential; they infuse subtle notes but remove before serving, or they become unpleasant surprises in bites.

Method

Prepare squash

Cut squash in half lengthwise. If oven, poke strands with a knife to test softness after 25-30 minutes at 400F; fork should slide in easily. Instant pot setup: 10-12 mins high pressure with venting natural or quick depending on size. Let steam escape carefully to avoid hot juice splatter.

Cook turkey

While squash cooks, brown turkey in skillet over medium-high heat. Crumble well, stir to avoid clumps. Season with pinch salt, pepper, garlic powder (adjust upwards if you want more punch). Cook until no pink remains, about 7-9 mins. Drain excess liquid if pan looks watery, meat should be crumbly but moist.

Sauté aromatics

Lower heat to medium. Add olive oil to large saute pan. Toss in diced onion, sweat gently until translucent and tender, roughly 5 mins. Don’t rush, onions should soften not brown. Add garlic, red pepper flakes, and crushed fennel seeds; cook 1-1.5 mins until fragrant. Be careful, garlic burns fast and turns bitter.

Build meat sauce

In pan with aromatics, add browned turkey, canned diced tomatoes, tomato paste, Italian seasoning, bay leaves, smoked paprika, and splash of balsamic vinegar. Season with salt and pepper. Stir, bring mixture to a low simmer. Reduce heat to maintain gentle bubbling. Let simmer slowly while squash finishes, sauce thickens and flavors meld.

Cheese blend

In small bowl, mix ricotta with chopped basil. No measuring needed, just eyeball it until creamy and speckled with green. Stir well, don't overmix or basil will bruise and go dark.

Assemble

Once squash's flesh is tender and fork-tined strands pull apart easily, remove from oven. Use a fork to fluff the inside gently, loosening strands without mashing squash walls. Spoon ricotta basil mixture generously into each half’s cavity, layer meat sauce over ricotta, and pile shredded mozzarella on top. Load it up; this is comfort food, no skimping.

Broil finish

Place squash halves on baking sheet under broiler for 1-3 mins. Watch closely. You want the cheese bubbly, golden brown to slightly darkened in spots — signals caramelization and flavor punch. Smell has to be nutty and sweet, cheese must bubble vigorously.
Remove, let stand 5 mins before serving to let everything set. Bay leaves must be fished out before eating — common mistake that ruins a bite.

Cooking tips

Watch the squash texture — poke at 25 mins mark if oven baking. Fork should slide in with some resistance, squash should hold shape to avoid sogginess. Instant pot is faster but careful with pressure release; liquid inside will spit if you go quick. Turkey browning is crucial; don’t overcrowd pan to avoid steaming instead of searing. Drain if too wet, or sauce gets diluted flavor. When sweating onions, low and slow beats quick browning here — flavor and texture develop better. Garlic and fennel seeds add aromatic complexity, but burnt garlic equals bitterness; keep heat moderate after adding. Simmer sauce on low so flavors marry and reduce; can you smell the balsamic popping? That’s your cue it’s working. Ricotta basil mix adds moisture and individuality to each bite — not just cheese on top. Broiling time is short; don’t wander off or you end up with burnt cheese an inch thick. Let dish sit after broiling — hot cheese sets and flavors meld; it won’t fall apart. Bay leaves must come out before eating — easily forgotten, and that dry, woody punch is awful mid-bite.

Chef's notes

💡 Split spaghetti squash lengthwise. No need to peel first. Bake or pressure cook but poke strands after 25 mins on 400F oven. Fork should slide with some resistance, avoid mush. Let steam out naturally if using Instant Pot. Quick release causes spatter; caution hot juice. Size affects cook time, medium squat shape cooks more even. Mushy strands kill texture even if sauce rocks.
💡 Turkey browning needs open pan space. Crowding creates steamed meat, rubbery chew. Use pinch salt early to draw out moisture but drain watery pan to keep sauce thick. Crumble finely then bigger chunks later if wanted texture contrast. Medium-high heat jumpstarts browning. No pink visible means done but moisture balance key for sauce consistency.
💡 Onions sweat low heat, no color. High heat blasts outer layer, bitterness creeps. Garlic added late, small crush or minced releases aroma fast. Watch 1-1.5 minutes only or flavor goes bitter. Fennel seeds crushed before tossing in add punch but don’t burn either. Red pepper flakes for heat balance, adjust to your threshold. Smell first sign of doneness here.
💡 Simmer meat sauce low and slow. Too hot breaks sauce, makes tough meat. Balsamic vinegar splash added near end cuts acidity but adds body tone without sweetness overload. Bay leaves essential; forget them and surprise dry woodiness. Remove before serving. Sauce should thicken gradually and coat strands well, not runny, not gluey. Stir gently to avoid mash.
💡 Ricotta mix no measuring. Toss fresh basil chopped, stir just right don’t bruise leaves or turn green dark. Creamy with specks is good. Layering matters: ricotta in cavity holds sauce. Meat sauce on top spreads flavor, then mozzarella crowns it. Cheese layer thickness changes broil time, watch cheese bubbles then gold to burnt edges just slightly, smells nutty and sweet. Let rest 5 mins to set everything solid. Bay leaves must come out.

Common questions

How to tell when squash is done?

Fork test works best. Poke strands after 25-30 mins at 400F oven. Should slide in with mild resistance, hold shape. Mushy means overcooked. Instant Pot pressure times about 10-12 mins high. Let release naturally or watch hot liquid spatter if quick release.

Can I swap ground turkey?

Yes. Ground chicken for lean but adjust seasoning, chicken mild. Mushrooms for vegan but cut salt down and change sauce thickness; mushy texture changes bite. Keep spices robust to cover different proteins. No problem draining if water released changes flavor.

What if sauce too watery?

Drain meat pan right after browning. Browning juices add flavor but too much water thins sauce. Simmer longer to reduce if already mixed. Thicken with small extra tomato paste or less liquid canned tomatoes next time.

How to store leftovers?

Cool fully before fridge. Store in airtight container. Keeps 3-4 days. Reheat covered to avoid drying. Freeze well too, defrost overnight in fridge then bake to revive top cheese layer. Texture changes but flavors concentrate with time.