Jennifer Causey
Hands-on Time
40 Mins
Total Time
1 Hour 50 Mins
Serves 4 (serving size: 1 squash half)

Bake the squash in advance to shorten prep time; squeeze the noodles dry, and store in a zip-top plastic bag in the refrigerator until ready to use.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Cut each squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides up, on a baking sheet. Bake at 350° for 50 minutes. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands. Place strands on a clean dish towel; squeeze until barely moist.

Step 3

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds. Add spinach; cook 1 minute or until spinach wilts. Remove from heat. Combine spinach mixture, squash strands, ricotta cheese, salt, and half of mozzarella cheese in a medium bowl.

Step 4

Return skillet to medium-high heat. Add turkey to pan; cook 4 minutes or until browned, stirring to crumble. Add marinara sauce; cover, reduce heat to medium, and simmer 4 minutes. Remove from heat.

Step 5

Increase oven temperature to 425°.

Step 6

Spoon sauce evenly into the bottom of each squash half. Top evenly with squash mixture. Sprinkle evenly with remaining mozzarella cheese and Parmesan cheese. Bake at 425° for 20 minutes.

Step 7

Preheat broiler to high (keep squash in oven). Broil squash 1 to 2 minutes or until cheese is golden brown and bubbly. Remove from oven; let stand 10 minutes.

Also appeared in: Cooking Light, December, 2015

Ratings & Reviews

February 20, 2016
An update ... I tried freezing this and it was just okay. The flavor was still excellent, but it was a bit watery and lost some of its texture. It was worth doing so that we wouldn't have to throw it away and it made a decent microwavable lunch, but I wouldn't try serving the frozen version to guests.


January 09, 2016
I have made this recipe 3 times and it is already a favorite at our house. After the first time, I substituted hot Italian turkey sausage and that has been a definite enhancement. I have made it in the squash shells and once in a casserole dish. Excellent either way. Tonight, I am going to try to freeze some of it, so we'll see how that goes. We really like that this dish gives us a healthier option for enjoying lasagna.

Great taste, a lot of prep time

February 15, 2016
We all really enjoyed the taste. Of course I read "93 lean ground turkey" as "93 lean chicken italian sausage" and recommend the switch. Good enough to recommend the flavor? Absolutely; it's delicious. Recommend for a weeknight recipe? Nope; the prep time was a lot. Do this on a day you have lots of time. Satisfying? Not so much. The adults were still hungry. Tip 1: wash the squash well, then microwave for a minute before cutting. If still too hard to cut safely with your sturdiest knife, microwave for another minute. Tip 2: use two forks to toss the ricotta and squash strands mixture; not a spoon.

Too much squash

January 23, 2016
The main benefit of this recipe is that it's filling.  I had just over 2lbs. of squash (less than the 3lbs. called for), but even this seemed out of proportion to the other ingredients.  Spaghetti squash is one of the blander vegetables, so it needed a lot more help than the meager amount of cheese to dress it up.  The overall flavor was decent but it was tedious to eat.  We'll finish the leftovers and I may even make this again, but with half the squash and more cheese. 

This one is a keeper

January 01, 2016
I used lean ground beef instead of turkey and cooked this in a casserole dish. I would add a half teaspoon of pepper to the cheese mixture next time but definitely will make this one again. Less hands on time than traditional lasagna.

Very yummy and easier assembly than traditional lasagna

December 19, 2015
Just made this with a few changes, but very much enjoyed it. I couldn't manage to cut through the raw spaghetti squash, so I poked some holes in it with a fork and ended up roasting it whole at 375 for about 1.5 hours. Like a lot of the other users, I used some home-made marinara and I used ground beef instead of turkey. I layered the meat sauce and the squash mixture a few times in a casserole dish and baked for the time listed in the recipe. It turned out great with some nice golden brown cheese on top - yum! It was a bit of wait time for the squash to roast, but the other steps were pretty easy and I found it to be simpler to assemble than traditional lasagna. Will definitely make this one again!


December 16, 2015
I made this tonight also with a couple of changes. I baked the squash the day before since I already had the oven on. I used ground chicken rather than turkey and I had fresh kale so I used that rather than the spinach. I added some chili pepper flakes to the veg mixture and I used a full cup of ricotta. I used a 9 x 13 pan rather than the squash shells. It's definitely a keeper.

Delicious and simple

December 14, 2015
Made this the other night and was quite good with a couple changes. I made my own marinara sauce and substituted home made Italian  garlic sausage for the turkey. I also put it in a 9x13 pan instead of putting it  back in the squash shells.

Simply Delicious.

December 06, 2015
I made this over the thanksgiving holiday and it was a hit. My Italian friend piled on extra marinara sauce however. I followed his lead and was not disappointed.


November 18, 2015
We enjoyed this dish. I wouldn't say it "wowed" us, but it's a good solid recipe. We made our own marinara sauce so that it was seasoned to our liking, but I think jarred sauce with a little extra seasoning would be good too. I think we might try it with Italian poultry sausage next time.