Spaghetti Squash Lasagna Bowls

Warning! This dinner will cause one very messy toddler.


Tonight Brad and I threw together the most simple and delicious dinner! Fenn loved it so much, I decided  it must be shared.  Spaghetti squash has been a favorite of ours for a while, and I’m so glad Fenner agrees.


2 small spaghetti squash (wash the skin well, cut length wise, and seeds/”guts” removed)

1 lb ground Italian turkey sausage (we find it in links and remove the casing before cooking)

14oz of crushed tomatoes

1/2 a large onion chopped

3 cloves of garlic chopped

Italian seasoning



shredded Italian cheeses (about 1 cup, we used Mozzarella and Parmesan, but any will do )

Start by bringing a large pot of water to boil and placing all 4 pieces of squash into the pot

Let them boil for about 25 minutes, or until the flesh is tender.

While the squash are cooking, brown the turkey sausage.

Add the chopped onion and garlic and cook until tender.

Now add tomatoes, Italian seasoning and salt and pepper to taste.

Let this simmer for about 5 minutes and then turn off the heat.

Remove the squash from the water and let them cool a bit.

Once the squash is cool enough to touch, use a fork to scrape/shred the flesh into a big bowl.  (It will look like pasta)

Place the empty squash “bowls” onto a baking sheet.

Combine half of the meat mixture into the shredded squash.

Divide the squash and meat mixture evenly between the 4 squash bowls.

Pour the remaining meat mixture on top of each squash bowl and top it with cheese.

Bake at 400 degrees until cheese is melted and everything is heated through.

I hope you enjoy this dish as much as we did! Now off to clean up Mr. Fenn!






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