Mini Spaghetti Squash Lasagnas Recipe

Ben Carraoli

Mini Spaghetti Squash Lasagnas Recipe

I recently made this cozy mini lasagna dish using spaghetti squash, 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.

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Prep Time 20

Cook Time 40

Ingredients Method Notes

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.

Method

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.
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.
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.
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.

Notes

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.