Low-Carb Spaghetti Squash Lasagna Recipe for Low-Carb Dinners

This delicious low‑carb lasagna uses spaghetti squash instead of traditional noodles — an easy, cheesy crowd-pleaser for everyone.

My mom introduced me to spaghetti squash and I remember being amazed that a vegetable could become noodle-like. Back then I was watching carbs closely, so discovering this gourd felt like a revelation.

She kept things simple — a little butter and salt — and let the squash shine. Today spaghetti squash is a staple alongside other popular healthy ingredients, and it easily replaces pasta in many dishes.

I reach for spaghetti squash whenever I want a lighter, vegetable-based alternative to traditional pasta. It adapts well to almost any sauce or preparation you’d use with noodles.

This recipe has become a weekly staple for my daughters and me. My husband often jokes that it would be perfect with added chicken or beef — though honestly, the dish stands on its own.

If you prefer, you can add cooked meat, but the combination of vegetables, marinara, and melted cheese makes for a satisfying, complete meal without it.

Try this modern take on a classic Italian favorite — it’s flavorful, comforting, and much lighter than the original.

Looking for more low carb dishes?

Cauliflower Breadsticks

Eggplant Pizzas

Zucchini Tuna Melts

Butterfinger Fat Bombs

Recipe notes

I cook spaghetti squash by placing it whole in a 400°F oven for 35–40 minutes, until a fork pierces easily. Let it cool before cutting and scraping the strands.

I use a simple homemade pizza or marinara sauce in this recipe — a versatile sauce that works in many dishes. Kalamata olives are one of my favorite finishing touches; their briny bite complements the sweet sauce and gooey cheese nicely.

Low Carb Spaghetti Squash Lasagna

Vegetables and cheese abound in this nutrient-dense, noodle-free lasagna!

Prep Time
20 mins

Cook Time
17 mins

Total Time
37 mins

Servings:
9 servings

Author:
Lauren Goslin

Ingredients

• 1 T. olive oil
• ½ c. yellow onion, chopped
• 2 garlic cloves, minced
• ½ cup mushrooms, chopped
• ½ cup broccoli, chopped into small pieces
• 2 cups marinara sauce
• ~4 c. cooked spaghetti squash
• 2 Tbsp fresh parsley, plus more for sprinkling
• 8 Kalamata olives, sliced
• 2 cups white cheese (mozzarella or cheddar)
• ¼ cup grated Parmesan
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F.
2. Sauté the onion and garlic in olive oil with a pinch of salt and pepper for about 5 minutes, until softened.
3. Add mushrooms and broccoli and cook 4–5 more minutes until mushrooms release their liquid and broccoli turns bright green.
4. Stir in the marinara, cooked spaghetti squash, and parsley. Season to taste with salt and pepper and heat until warmed through. Remove from heat.
5. Lightly oil an 8 x 8 baking dish. Add half of the squash mixture to the dish, then top with 1 cup of the mozzarella.
6. Layer the remaining squash mixture over the cheese, then top with the remaining 1 cup mozzarella. Sprinkle Parmesan over the top and arrange olive slices over the cheese.
7. Bake for 12–15 minutes, until bubbly. For a golden top, broil 1–2 minutes while watching closely.
8. Let cool slightly, garnish with fresh parsley, and serve.

Notes

Nutrition facts below assume using white cheddar. WW SmartPoints: 7.

Nutrition

Calories: 197 kcal

Carbohydrates: 12.8 g

Protein: 13.1 g

Fat: 9.5 g

Fiber: 1.9 g

Sugar: 5.5 g

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