If you’ve never experienced the magic that is spaghetti squash, this is the recipe to kick off your new fall obsession. It’s called spaghetti squash for a reason, after all, and these tender strands of squash make a remarkable stand-in for our favorite pasta dishes.

Today, this mild-tasting squash is getting a lasagna makeover. Mozzarella, ricotta, meat sauce — the works. It’s a bowl of hot-baked goodness that you get all to yourself, no sharing required.


1 spaghetti squash
500 grams of minced lean beef, turkey or chicken
2 cups of your favourite pasta sauce
2 tablespoons fresh basil
½ cup ricotta cheese
½ cup shredded mozzarella cheese (plus extra for topping)
Olive oil or coconut oil
salt & pepper


Roasting the squash
Pre-heat oven to 200 degrees C.
Wash spaghetti squash, cut off stem and slice squash lengthwise.
Scoop out the seeds and gunk. (save the seeds and roast them!)
Brush with oil, season with salt and pepper, and place in baking dish (9 × 13 works well) with a little water in the bottom of the dish — as the squash cooks, you can add more water if it dries up. Roast for 45-60 minutes, depending on squash size, or until inside is soft and easily “fluffs” with a fork. It will look like very tiny spaghetti noodles… hence the name, cool huh?
*While squash is roasting, brown Italian sausage in large skillet over medium heat.
*Remove sausage from the pan drain and set aside.
*Add sauce to the pan and simmer …