Lasagna-stuffed spaghetti squash

Prep 5 min
Total 1 hour
Serves 4

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3 tbsp
extra-virgin olive oil, or butter melted, divided
1/2 tsp
Pinch of
Italian sausages, casings removed
small onion, chopped
garlic cloves, minced
1/2 796-mL can
whole tomatoes
1/2 cup
grated mozzarella
1/4 cup
grated parmesan
2 tbsp
chopped parsley


  • PREHEAT oven to 375F, then line a baking sheet with parchment.
  • CUT ends off squash and discard. Halve lengthwise, then scoop out seeds and stringy strands. Brush squash with 1 tbsp oil and sprinkle with salt and pepper, then place, cut-side down, on prepared sheet. Roast until a fork is easily inserted in centre, 40 to 45 min. Flip squash and cool about 15 min.
  • HEAT 2 tbsp oil in a large frying pan over medium. Add sausage meat, breaking up with a wooden spoon. Add onion and garlic and cook until no pink remains in meat, 3 min. Add tomatoes and mash with a wooden spoon. Simmer for 10 min.
  • SCOOP out squash, leaving 1/4 in. around the edges. Stir squash into sauce until combined, then divide mixture between squash halves. Stir cheeses in a bowl and sprinkle over squash.
  • INCREASE heat to 400F and continue baking until cheese is melted and bubbly, 3 to 5 min. Sprinkle with parsley.



Calories 392, Protein 15 g, Carbohydrates 22 g, Fat 28 g, Fibre 3 g, Sodium 966 mg. Excellent source of vitamin C

Chatelaine Quickies: Macaroni and cheese with roasted butternut squash

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