30 Reviews

Wow! The family loved this, even my fussy Italian husband! I didn't have ricotta, so I sub'd cream cheese & didn't use the chevre either. I will definitely will be making this again!

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dancerdeb November 25, 2013

Yummy yummy yummy! Loved it!

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CIndytc September 29, 2013

excellent recipe. As a vegetarian, I omitted the meat and substituted some eggplant slices and spinach I had in the freezer. It worked well putting it into the sauce. Recipe is flexible and forgiving.

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gdubois January 01, 2013

OMG this was so awesome. First of all I didn't read the recipe through completely. I only had one can of tomatoes, so had to sub with an 8 oz can of tomato sauce and an 12 oz can of tomato paste. Then I don't think my spaghetti squash was quite 4 pounds and I didn't read that the sauce was to cook for two hours. But in spite of all my mistakes this was incredible. I did add parsley to the ricotta cheese mixture and used Jimmy Dean's Hot sausage for the meat. I will definitely make this again, but next time I think I'll add at least four lasagna noodles to soak up the extra sauce. Thanks so much for sharing your recipe. Last time I had spaghetti squash I ended up throwing it out. Not this time - my problem is trying not to eat too much of it.

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Connie Lea November 21, 2012

This was a hit last night when we had my family over to celebrate my father's birthday. It is really decadently delicious. Like other reviewers indicated, it is a bit labor intensive and takes a long time to make, but it was not that difficult and was worth the compliments. The only changes we made were to substitute Field Roast (vegan) sausages for the turkey sausage and we didn't read the directions carefully to meld the sauce for several hours, so we cooked for about 1 hour with no lid. This is a keeper that I will make on other special occasions. Thanks!

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Dr. Jenny November 19, 2012

Awesome recipe! Had never cooked spaghetti squash before and this was a great recipe to try it with. I have several people already wanting the recipe. The only thing I did differently was use fresh basil instead of dried and add Oregano and didn't use the Chevre cheese because I couldn't find any. It was absolutely delicious and made enough to freeze for later. Thank you!

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healthymom2012 November 06, 2012

So delicious! I made this about a month ago, & couldn't stop thinking about it! I omitted the chevre, & subbed fat free cottage cheese for the ricotta. Wasn't sure my husband would like it, but he did! I had it for lunch a couple of days, but also froze some. Had it a couple of weeks later; still terrific!

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ang_3 April 10, 2012

This was very good. I did not have the chevre cheese and shaved a few calories elsewhere along with the cheese. It does make a lot so now I have lunches for most of the week. We will make this again that is for sure.

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DPar January 23, 2012

This is the first time I have made spaghetti squash and I was very pleased with the outcome. This made a rich and satisfying meal that was really very hearty. I made this exactly as posted and was rewarded with a fantastic meal! Thanks for sharing.

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JackieOhNo! January 18, 2012

I made this tonight for supper and thought it was good. I make my squash by cutting it in halve, clean out the seeds (keep the seeds for roasting by making Spicy Roasted Butternut Seeds / Pumpkin Seeds) place in dish cut side down, add 1-2 inches of water and micro for 10 min each half or until you can stick a fork through it easily. I only used the mozzarella and freshly grated Parmesan cheese. I did not use any meat and used spaghetti sauce instead of tomatoes. I only baked 30 min as the cheese on top was nice and brown. You couldn't even tell you were eating squash where the cheese was nice and thick. Makes a very good meatless lasagna and the squash is so healthy for you.

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Catnip46 October 01, 2011
Spaghetti Squash Lasagna Casserole (Low Carb)