Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

One of our daughter’s favorite foods when she was young, before we knew she had a ‘special belly’, was pasta. It was actually one of the few things she would eat and she ate it daily. Once we began the SCD diet, pasta, as we knew it, was no longer an option. There are many SCD legal options for ‘noodles’ or pasta dishes:

  • egg-washed and almond flour breaded zucchini slices to make “lasagna noodles”
  • Spiralized zucchini noodles (“zoodles”)
  • Spiralized butternut squash noodles
  • Sliced eggplant rounds to make mini lasagnas or eggplant parmesan
  • Spaghetti squash “noodles”

After trying all of these options in many different variations, we all decided that spaghetti squash “noodles” were our favorites. But why stop at just topping squash noodles with sauce? If you layer them with sauce and cheese and bake them, it becomes lasagna. And wow, we had a winner!

The layers behind a delicious spaghetti squash lasagna

Layer 1: The Squash “Noodle” layer

After baking the spaghetti squash for 45 minutes, I like to season it with salt and pepper, fresh parsley and/or basil and a little parmesan cheese. Garlic powder and Italian seasoning are also delicious. Just taste your squash and see what your taste buds like! **Do not oversalt though as there will be plenty of salt in the cheese and sauce layers**

Layer 2: The Cheese Layer

A delicious blend SCD legal Farm Cheese/Dry Curd Cottage Cheese (DCCC), SCD legal yogurt and fresh parsley create the second layer. The yogurt thins out the DCCC and adds moisture so that this cheese layer really resembles ricotta!

Layer 3: The Meat and Sauce Layer

Whether you use turkey (as I usually do), pork, chicken or even SCD legal sausage, just add to it your favorite jarred or homemade sauce. You can even omit the meat all together and I promise you wouldn’t even miss it! Rao’s makes a delicious SCD legal marinara sauce. I keep a jar in my pantry at all times.

Layer 4: The Shredded Cheese Layer

I don’t go crazy with this layer, but a little extra shredded cheese always makes my kids happy. It also makes a gorgeous looking crust on the top of your finished lasagna. I usually use a combo of white cheddar and parmesan.

Now repeat those 4 layers and your lasagna is ready for the oven!

I’ll be honest; this dish is a labor of love. But it is SO DELICIOUS and it makes a huge pan, so we have meals for a couple days. And if we don’t devour the whole pan in a couple days, Spaghetti Squash Lasagna freezes well. Like most Italian dishes, this lasagna gets better as it sits. ‘Yay for leftovers’!

If you love Italian flavors like we do, check out how we make PIZZA Specific Carbohydrate Diet style! Ok, roll up your sleeves, and let’s assemble this hearty, satisfying, and oh-so-good layered delight.

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Spaghetti Squash Lasagna

  • Author: Kristi McCollom
  • Total Time: 2 hours


This hearty lasagna features layers of sauce, ricotta-like cheese and spaghetti squash noodles all topped with shredded cheese and baked to bubbly perfection.  Low in carbs but high in taste, the whole family will be asking for this dish again and again!



Squash Layer:

1 medium spaghetti squash

Garlic powder, salt and pepper to taste

Sauce Layer:

1 lb ground turkey or chicken (optional)

1/2 cup onion- diced

1 25 oz jar of your favorite marinara sauce (see notes on sauce)

Cheese Layers:

11.5 cups dry curd cottage cheese/farm cheese or ricotta cheese if not on SCD diet

up to 1/4 cup SCD legal yogurt or almond milk

12 cups shredded cheese- we use parmesan, white cheddar, provolone or a combo

1/4 cup chopped fresh parsley or 1 Tbsp dry parsley

Salt and pepper to taste


PLEASE READ THIS AND THE NOTES AT THE BOTTOM: This recipe is very forgiving!  I mean, can you really go wrong with any combination of sauce, cheese and noodles?! Use the ingredient amounts as a guide and taste each layer as you go.  Adjust seasonings and layer amounts according to your liking and ENJOY!

Squash Layer: 

  1. Heat oven to 400 degrees.
  2. Cut the squash lengthwise and scoop out the seeds.
  3. Cover a baking sheet with aluminum foil (optional for easy clean up) and place squash cut side down on the sheet.
  4. Bake for 40-45 minutes or until the squash is tender but not mushy.
  5. Allow squash to cool for 10 minutes.
  6. Using a fork, scrape out the noodles into a large bowl.  Allow to cool for another 10 minutes.
  7. VERY IMPORTANT! Once the noodles are cool enough to be handled, grab small handfuls and squeeze out as much liquid as you can.  DO NOT SKIP THIS STEP!  If you don’t remove the liquid, your lasagna will end up swimming in squash water after you bake it.
  8. After all of the liquid has been removed, toss the noodles with salt, pepper, garlic powder and/or Italian seasoning.  Taste and adjust spices to your liking.

Sauce Layer:

  1. While the squash is roasting, start the sauce.
  2. Dice 1/2 cup onion and sauté in a large pan for 5 minutes or until soft.
  3. Add 1 lb ground meat, if using, and brown until cooked through.
  4. Add the jar of marinara sauce or other homemade sauce.  Allow sauce to simmer while you prepare the cheese layers.

Cheese Layers:

  1. Place dry curd cottage cheese and up to 1/4 cup SCD legal yogurt or almond milk into a large glass bowl.
  2. Using a hand mixer, whisk the cheese and yogurt/milk until creamy.  This step is not required, but I find that it makes the cheese easier to spread into a layer this way.  Also, the creamy texture more closely resembles traditional ricotta cheese.
  3. Once creamy, add fresh or dried parsley, salt and pepper.  Taste and adjust seasoning to your liking.
  4. Shred 1-2 cups parmesan, cheddar or provolone cheese.

To Assemble Lasagna:

  1. Use a 9×13 glass baking or casserole dish.
  2. Spread half of the squash evenly on bottom of the dish and press firmly to create a solid-ish base.
  3. Spread half of the creamy cheese mixture on top of the noodles.
  4. Spread half of the sauce on top of the cheese.
  5. Sprinkle half of the shredded cheese on top of the sauce.
  6. Repeat steps 2-5.  Your lasagna should end up with 2 layers of each type.

To Bake:

  1. Bake your lasagna in a 350 degree oven for 30 minutes or until it is bubbly on the sides and the cheese is melted and golden brown.
  2. Allow the lasagna to cool for 10 minutes before devouring!


If you have been on the SCD diet for a while, it may be ok to try store bought sauce.  Rao’s brand sauce is supposedly SCD legal.  We have successfully tried Rao’s and a couple other brands that only use Italian tomatoes, olive oil and spices.  That in mind, homemade will always the best and safest option.

If following the SCD diet, always buy block cheese and shred at home.  Most pre-shredded cheeses contain anti-caking agents and other non-SCD legal ingredients.  

Please leave a little space at the top of your baking dish to allow the sauce to bubble.  If you do end up packing the dish to the tip top (I’ve done it!), set it on a baking sheet before baking.  This will save you from a burnt mess in your oven if the sauce bubbles over your dish.

  • Prep Time: 90
  • Cook Time: 30

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