Deb’s Spaghetti Squash Lasagna

Hey, hey ladies! Unless you’ve been living under a rock the last month, you’ve probably already seen the spaghetti squash lasagna on the KFIT Clean Eats page. Let me tell you, this recipe does not disappoint! It is delicious and super easy! Thanks Deb for posting the original recipe and inspiring so many KFitters to test it out! Seriously, I’m addicted.


2 Spaghetti Squash

1 lb Ground Turkey – I used 99% fat free

1 jar of marinara sauce – I used Trader Joes Organic Tomato and Basil sauce

Side Note: Be sure to read the ingredients. This sauce is delish and has no added sugar. It was about 30 cents more than a different Trader Joes option that DOES have added sugar.

2 eggs

2 cups Ricotta Cheese with part skim milk

1 red pepper

1 cup spinach

1 small onion- diced

1 tbsp garlic powder (give or take) – I LOVE garlic!

1tbsp dried basil

2 tsp oregano

1 cup shredded mozzarella cheese- with part skim milk

FYI – I doubled the serving sizes from what Deb posted on Clean Eats. I also added a couple items based on my personal preference.

Follow these steps to deliciousness!

  1. Cook spaghetti squash.
    • There are so many ways to cook a spaghetti squash but my go-to is to microwave them. I poke holes in the squash and microwave for about 10-12 minutes, depending on size. I usually turn it over about half way through the microwave time. The outside should be soft and easy to cut. I would recommend microwaving one squash at a time.
  2. Cut the squash in half. Remove/toss the seeds. Carve the squash to remove stringy part and place in a bowl.


  1. Cook the ground turkey until there is no pink left.
  2. Add 1 cup marinara sauce, diced red pepper, spinach, onion, and garlic to meat. Cook on low until spinach is wilted.


  • Combine eggs, ricotta, basil, and oregano in a separate bowl.
  • Spray the bottom of the baking dish to prevent sticking.

Start layering the ingredients – Here’s what I did, but you could definitely switch it up.

  • Put a thin layer of sauce on the bottom of the dish.
  • Add half the spaghetti squash next. Press it down into a thin layer that covers the whole dish.


  • Layer the meat next.


  • Add the ricotta mixture on top of the meat.


  • Put another pressed layer of spaghetti squash on top of the ricotta. This should use up the remainder of the squash.
  • Pour the remainder of the marinara on top of the squash
  • Top with shredded mozzarella


  • Cook at 350 degrees for approximately 30 minutes. Let sit for 10 minutes.image1-e1455750557750










We’ve seen so many variations of this recipe over the last few weeks. Some people made it a vegetarian dish, others put spinach and tomatoes on top. Honestly, you cannot go wrong with this dish, no matter how you make it! The original, vegetarian version of the recipe that inspired Deb to make this in the first place can be found here. If you loved this recipe check out our Spaghetti Squash Pad Thai or Pizza Casserole next!




This entry was posted in Clean Eating, Dinners, Lunch, Snacks, Uncategorized. Bookmark the permalink.

5 Responses to Deb’s Spaghetti Squash Lasagna

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