Spaghetti Squash Lasagna Bake

Spaghetti Squash Lasagna Bake – 21 Day Fix Approved

My house smells like an Italian kitchen and there was no pasta to be had in our house tonight! I made this Spaghetti Squash Lasagna Bake which is also 21 Day Fix approved and super healthy! My kids BOTH enjoyed their meals and Basili (my husband who despises squash) loved it too.

Spaghetti squash is an excellent source of Fiber, vitamin C and the mineral Manganese which helps with your metabolism and regulation of blood sugar, among other benefits. Find out more about the health benefits of spaghetti squash. You can find spaghetti squash at your local grocery store. There are several ways to prepare spaghetti squash, here is a quick video I created on how I prepare spaghetti squash for my family.




Once the spaghetti squash is prepped, the meat and veggie mixture is browned and the cheeses are measured out, you are ready to layer your Spaghetti Squash Lasagna Bake!

Spaghetti Squash Lasagna Bake

Spaghetti Squash Lasagna Bake

Sprinkle cheese evenly over top and add some parsley, to taste for a little extra flavor and garnish.

Spaghetti Squash Lasagna Bake

When you remove the bake from the oven, let it set for about 5 minutes. Cut it into 6 equal servings and enjoy!

Spaghetti Squash Lasagna Bake

Spaghetti Squash Lasagna Bake
Serves 6
I LOVE spaghetti squash and I haven't made Spaghetti Squash Lasagna in a long time - the recipe I used to make was not 21 Day Fix approved - well, fixers, this one is! It was very easy and flavorful - Basili is not the biggest fan of squash, but he told me this one was blog worthy for sure! 🙂
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
  1. 1 cup yellow onions, diced
  2. 3 cloves garlic, minced
  3. 1 cup zucchini, diced (about 1 medium)
  4. 1 lb lean ground beef or turkey
  5. 1 T Italian seasoning
  6. 1 tsp oregano
  7. 1 (14oz) can crushed tomatoes
  8. 3 cups spaghetti squash, cooked and scraped (about 1 medium)
  9. 8 oz part skim Ricotta cheese
  10. 1 1/4 cup Mozzarella cheese, shredded
  11. 1/4 cup Parmesan cheese, shredded
  12. Parsley, for garnish
  1. Preheat oven to 375 F
  2. Cut your spaghetti squash in half and remove the seeds. Place face down in a microwave safe dish with a small amount of water and microwave about 12-14 minutes or until fork tender.
  3. Spray a 12" skillet with a light coating of olive oil, saute the onions, garlic and zucchini on medium high heat, add the ground beef (or turkey) and break it up as it browns. Add Italian seasoning and oregano.
  4. Stir in crushed tomatoes
  5. In a 9x13 pan, layer half of the following: spaghetti squash, meat and tomato mixture, ricotta and mozzarella cheese, repeat. Top with Parmesan and sprinkle with parsley.
  6. Cover with foil and bake for 15-20 minutes until cheese is melted, uncover and bake an additional 5 minutes until bubbly.
Container Counts
  1. 1/6th of the 9x13 pan= 1 Green, 1 Red, 1 Blue
  2. **Technically, it would be 1 1/6 green, but seriously, just count as 1 green 🙂
  3. Tip - Spinach would be delicious in this too!
Fit Mom Angela


  1. April

    Just made this and omg!!’ Thank you for the recipe!

    1. Angela Dimitrelias

      You’re so very welcome! 🙂 Thank you for taking the time to leave feedback! 🙂

  2. Heather

    Have you ever frozen the leftovers and eaten them later? Going to make this tomorrow and wasn’t sure if I should half the recipe or if it would taste good after being frozen. Thanks for the great recipes, I am glad I found your site!

    1. Angela Dimitrelias

      Thank you so much for taking the time to write a note! I have not frozen this before, but I think it would freeze great! Cover with some Saran and foil or put in an airtight container. Let me know what you think! :).

    2. lindastegall

      Heather, I have the same question. So, did it freeze and reheat well, or should I half the recipe?

  3. Vanessa

    Made this yesterday and it was so, so, so GOOD!! I’ll be trying some of your other recipes.

    1. Angela Dimitrelias

      I am so happy you guys loved it!! Thank you for taking the time to let me know! 🙂 Angela

  4. Stacia

    Do you know about how many calories are in a serving?

    1. Angela Dimitrelias

      Hi! I actually don’t currently have the calorie calculations on my recipes because I count containers on the 21 Day Fix and Hammer and Chisel programs. Hopefully, I will be able to get them soon, but for now, I can provide you with the container counts I use!

  5. Jen

    You know how when you make lasagna at home and take a small piece, you always want to go back for more because it’s never enough? I am IN LOVE with 1/6 of a 9×13 as a serving size and not using any precious yellows!! Thanks!!

    1. Angela Dimitrelias

      Thanks Jen! Isn’t that fantastic? I am not a big fan of yellows at dinner just because my body seems to process them better when I eat them at the beginning of the day – so when I can find a ‘pasta’ dish that tastes this good for dinner, I put it on my must-have list! 🙂 Happy you loved it!

  6. Jamie

    Delicious! No yellow makes for a PERFECT dinner! So far, I have loved all of your 21DF recipes. Thank you so much for sharing them!

    1. Angela Dimitrelias

      Thank you Jamie! 🙂 Means so much to hear that! No yellow at dinner time is what I tend to stick with 95% of the time! 🙂 I am so happy you are enjoying my recipes! Angela

  7. Jenna

    This is baking in the oven as we speak! I can’t wait to try it… it looks delicious and smells great!
    I do have a question though. We don’t have an oven in our place, only a convection oven. So, I have to always use smaller pan sizes, and I used an 8×10 pan that is 3″ deep. Would I count 1/4 of the pan a serving size?

    1. Angela Dimitrelias

      Hi Jenna! If you are still using the same amount of ingredients, you will want to still divide your pan into 6 servings to keep the container counts the same. 🙂 I hope you enjoyed it! 🙂

  8. Analee

    Just took this out of the oven and oh my! It smells amazing! I know it will taste amazing! And like everyone else here I love that it’s a ‘pasta’ dish that doesn’t require me to use up a yellow container! Thank you!

    1. Angela Dimitrelias

      You are so very welcome! I hope you enjoyed it!! 🙂

  9. lindastegall

    How would you go about freezing 1/2 of this? Or would I be better off cutting everything in half?

    1. Angela Dimitrelias

      I would make two smaller pans of it – freeze one pan, bake the other! 🙂

  10. Christine

    So I took a serving for lunch today, SO GOOD, i basically licked the container. However, I quickly got hungry an hour or 2 later… then I realized, isnt 1 lb ground turkey kinda light on the meat for 6 servings? Shouldn’t it be closer to 1.5 lbs or so? I think this is why my cravings increased in the afternoon… not enough protein here. Let me know if I’m off!

    1. Angela Dimitrelias

      Yes – that is true about the 1 pound of meat, BUT the ricotta also counts as a red, so that is where I have that it makes 6 servings. 🙂

  11. Chelsey

    As a working mom, when making lasagna I like to prep as much as I can the night before to be ready to throw in the oven to bake when we get home. Have you done this with this dish? Or am I better off fully cooking the night before and just warming, almost as leftovers? Looks delicious!!

    1. Angela Dimitrelias

      I have gotten it to the point where it is all assembled in the pan and ready to pop in the oven. Store in the fridge all day, let sit at room temp for about 30 minutes while the oven preheats and follow cooking instructions – cook until warmed through

  12. Tina

    I am looking into trying this I love spinach how would I go about adding it? I am starting 21 Day Fix.

    1. Angela Dimitrelias

      I would just add a layer of spinach, to your liking! 🙂

  13. Mary

    Do you have the calories per serving. I do 21df and count cals in my fitness pal

    1. Angela Dimitrelias

      I don’t have the calorie/nutrition breakdown for my recipes – just the container count.

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