Spaghetti Squash Lasagna

  • Author: Jennifer Shreckengost
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 80 minutes
  • Yield: 2 -4 1x


  • 1 large spaghetti squash
  • 1 tbsp. olive oil
  • 1 lb. sweet Italian sausage
  • 1 lb. grass fed beef
  • 1 tbsp. Italian seasoning
  • 1 tsp. pink Himalayan salt
  • 1 tsp. black pepper
  • 1 jar organic pasta sauce
  • 2 cups shredded mozzarella cheese


  1. Preheat oven to 400 degrees F.
  2. Slice the spaghetti squash lengthwise, scrape out the seeds. Brush inside of both sides with olive oil and sprinkle with 1/2 tsp. salt and pepper.
  3. Turn face down onto a baking sheet and bake for 45 minutes.
  4. While squash is baking, cook Italian sausage, beef and remaining seasonings in a skillet until cooked through. Drain any excess grease and return to the pan.
  5. Add in pasta sauce and let simmer on low.
  6. Once finished cooking, remove spaghetti squash from oven, carefully turn over (they will be hot) and scrape out the spaghetti squash and place into a large mixing bowl.
  7. Begin layering the ingredients into the empty squash shells starting with a layer of spaghetti squash, then meat & sauce mixture, then mozzarella cheese. Continue with another layer of spaghetti squash, meat & sauce mixture, then top with mozzarella cheese.
  8. Place back into the oven just long enough to melt the cheese on top.