Do Share Recipe

Mini Spaghetti Squash Lasagnas Recipe | Healthy & Cheesy Dinner

I recently made this cozy mini spaghetti squash lasagna recipe, and I have to say — it turned out even better than I expected. I loved the twist of using squash as the base instead of traditional pasta sheets, giving it a lighter feel while still delivering all the comfort of a classic lasagna. There’s that rich meat sauce, creamy cheese layer, and then the squash roasting away until everything melts together.

I couldn’t wait to dig in, and everyone at the table agreed — this will be going into our seasonal rotation for sure. Follow along and I’ll show you how it all comes together, step by step. If you love creamy seafood dishes, you can also enjoy similar garlic butter white wine shrimp pasta for a quick indulgent dinner.

Ingredients

1 lb ground beef – I used lean beef, browned until nicely caramelized for flavor.
1 yellow onion, chopped – the onion adds sweetness and helps build the sauce’s base.
1 jar (28 oz) marinara sauce – pick a good-quality sauce for better flavor in fewer steps.
3 Tbsp Italian seasoning – blends herbs like oregano and thyme, boosting that Italian lasagna feel.
½ cup basil pesto – adds herby brightness and depth to the sauce.
½ cup oil-packed sun‑dried tomatoes, drained & chopped – gives chewy bites and an intense tomato flavor.
2 Tbsp Calabrian chili paste (or 1–2 tsp chili flakes) – for a little heat; adjust to your taste.
4–6 small spaghetti squash (tops cut off) – the smaller size roasts evenly; if you find medium ones, halve them.
6 oz cream cheese, at room temperature – helps create a smooth, creamy cheese sauce that melts beautifully.
1½ cups heavy cream – gives richness; you could use whole milk but heavy cream yields a silkier texture.
2 Tbsp fresh thyme leaves – fresh herbs always taste better than dried in these kinds of sauces.
¼ tsp pure ground nutmeg – nutmeg enhances creamy sauces in a subtle but classic way.
1½ cups shredded mozzarella cheese – melts well and gives that gooey lasagna mouth‑feel.
1 cup shredded provolone cheese – adds a slightly smoky, deeper flavor than just mozzarella.
½ cup grated Parmesan cheese – brings a salty, nutty finishing cheese note.
Salt & black pepper – to taste and to bring everything together.
4 Tbsp salted butter, sliced – finishing the dish with butter enriches and gives a golden crust.
8 cloves garlic – whole cloves roasted with the butter and squash bring aromatic depth.
12 fresh sage leaves – sage builds a savory, slightly woodsy note that pairs beautifully with squash.

Note: several servings (The original recipe yields about 6 servings.)

Variations

There are plenty of ways to make this lasagna-style dish your own:

Dairy‑free option: Swap in a dairy‑free cream cheese and plant‑based cream alternative. Use vegan mozzarella and skip the Parmesan or use a vegan substitute.
Lighter version: Use whole milk instead of heavy cream and lower‑fat cheeses, or reduce the amount of cheese layers.
Flavor add‑ins: Try adding chopped mushrooms or spinach (fresh, not frozen, to avoid excess moisture) into the meat sauce for extra veggie punch—similar to what you find in a baked chicken ricotta meatballs recipe with spinach alfredo sauce.
Spice it up: Increase the Calabrian chili paste or swap in a chipotle in adobo for smoky heat.
Different protein: Use ground turkey or Italian chicken sausage instead of beef for a lighter or differently flavored option.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour

Equipment You Need

Skillet – to brown the meat and build your red sauce.
Sheet pan or roasting pan – to roast the stuffed squash in the oven.
Glass measuring cup – to mix up your cheese/cream sauce smoothly.
Mixing spoon – for stirring sauces and layering.
Fork – for scraping the spaghetti squash strands at the end.

How to Make Mini Spaghetti Squash Lasagnas?

Prepare the red meat sauce

Start by heating your skillet over medium‑heat and adding the ground beef, chopped onion and Italian seasoning. Cook until the beef is nicely browned and the onion has softened.

Then pour in the marinara sauce, add the basil pesto, sun‑dried tomatoes and chili paste or flakes, and let it all simmer for about five minutes to blend the flavors. Season with salt and pepper to taste.

Make the cheese‑cream sauce

While the red sauce simmers, in a glass measuring cup whisk together the cream cheese and half of the heavy cream until smooth. Then stir in the remaining cream, fresh thyme, nutmeg and shredded mozzarella. Season lightly with salt and pepper—this sauce will form the creamy layer inside the squash.

Stuff the squash and bake

Place your small spaghetti squash with the tops cut off (or halved, seeded) on a sheet pan or roasting pan. Spoon the meat sauce into each squash, then pour over the cream sauce. Roast in a 425°F oven until the squash is tender (about 20‑30 minutes).

Remove from the oven, sprinkle the provolone and Parmesan over each, then arrange butter slices, garlic cloves and sage leaves around the squash. Return to the oven and bake another 10‑15 minutes or until the cheese is beautifully golden.

Final touch and serve

Once out of the oven, remove the garlic cloves, chop them gently and then mix the chopped garlic with softened butter and sage leaves. Spread this fragrant mixture over the squash, then use a fork to scrape the inside of each squash into spaghetti‑like strands, mixing those with the melted cheese layer. Serve immediately while warm and gooey.

Additional Tips for Making This Recipe Better

From my kitchen experience, here are a few little tricks I picked up:

I always choose small spaghetti squashes when available—these roast evenly and each becomes a cute individual lasagna.
I prefer to chop fresh thyme just before adding it rather than using dried; the flavor stands out more in the cream sauce.
I like to drain the sun‑dried tomatoes well so they don’t add excess oil or moisture to the sauce.
I ensure the butter slices around the squash are cold when they go in—they melt slowly and help baste the squash beautifully.
If the top cheese starts to brown too quickly, I’ll loosely tent the pan with foil and continue cooking until the squash is tender inside.

How to Serve Mini Spaghetti Squash Lasagnas?

For serving this dish, I like to place each stuffed squash on a plate and garnish with a fresh sage leaf or two on top for presentation. A sprinkle of extra Parmesan just before serving gives it a bright finish.

Add a simple side of crisp mixed greens with lemon vinaigrette to balance the richness. And for extra flair, drizzle a little basil pesto over the top at the table. Warm, comforting, and visually inviting.

Nutritional Information

Here’s a rough breakdown of the nutrition per serving (as estimated):

Calories: ~1085 kcal
Protein: (From beef + cheeses) – generous amount
Carbohydrates: (From squash + sauce) – moderate amount
Fat: (From cream, cheeses, butter) – quite rich

Make Ahead and Storage

Storage

After serving, allow any leftovers to cool, cover tightly, and store in the fridge. They’ll stay fresh for up to 3 days.

Freezing

You can freeze individual stuffed squash (before baking the final cheese layer) in freezer‑safe containers. Freeze for up to 2 months. When ready, bake straight from frozen, adding extra time until heated through.

Reheating

To reheat, place the stuffed squash in a 350°F oven until warmed and the cheese is bubbly again. Alternatively, microwave for a few minutes, but the oven gives a better texture and keeps the cheese top crisp.

Why You’ll Love This Recipe?

Here are a few great reasons why this dish is such a winner:

It’s so easy to prepare, just two sauces and roasting—nothing too complicated.
The use of spaghetti squash makes it lighter than a traditional lasagna, yet still comforting and filling.
It’s very versatile—you can swap out proteins, go dairy‑free, or tweak the spice level.
The flavor layers (meaty red sauce + creamy cheese sauce + buttery sage & garlic) are rich and satisfying, perfect for chilly evenings.
It makes an impressive presentation, especially when you serve each squash individually, which is great if you have guests.

Ben Carraoli