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Lasagna-Style Spaghetti Squash

Total Time

Prep: 30 min. Cook: 15 min.


6 servings

My lasagna-inspired spaghetti squash is a meatless alternative to the famed bird. It's great for vegetarians or anyone who craves something on the lighter side. —Jenny Lofthus, Goleta, California


  • 1 small spaghetti squash (about 2 pounds)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups marinara sauce
  • 2 cups 2% cottage cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 medium tomatoes, chopped
  • 1/4 cup chopped fresh basil
  • 1/4 cup grated Parmesan cheese
  • Optional: Additional grated Parmesan cheese and chopped fresh basil


  1. Cut squash lengthwise in half; remove and discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high 16-18 minutes or until tender.
  2. When squash is cool enough to handle, use a fork to separate strands; transfer to a microwave-safe dish. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Stir in marinara sauce, cottage cheese, spinach, tomatoes, basil and Parmesan cheese.
  3. Cook, covered, on high 14-16 minutes or until heated through. If desired, sprinkle with additional Parmesan cheese and basil.

Nutrition Facts

1-1/3 cups: 177 calories, 7g fat (2g saturated fat), 15mg cholesterol, 1077mg sodium, 18g carbohydrate (11g sugars, 4g fiber), 11g protein.

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