Lasagna Baked Spaghetti Squash

Spaghetti squash and lasagna: a modern, low-carb love story. This recipe is so good and was developed by our Ocean Brands partner, @nomnomyvr on instagram! Thank you!


  • 1 large spaghetti squash (approx 4 pounds)
  • 1 tsp olive oil
  • 1 onion – diced
  • 2 cloves garlic – minced
  • 1 pound ground Italian Sausage
  • 1 ½ teaspoons salt, divided
  • 1 (530ml) Authentica Arrabiata Sauce
  • 1 500g  ricotta cheese
  • ¼ cup parsley, chopped
  • 1 1/2 cup shredded mozzarella
  • ½ cup of grated parmesan cheese
  • Chopped parsley to garnish


  1. Preheat oven to 400 degrees F.
  2. Cut squash in half lengthwise and scoop out the seeds. Drizzle with Olive Oil inside and out, and lay them cut-side down in a roasting pan. Roast for 45-60 minutes or until soft when poked with a fork.
  3. Heat olive oil in a skillet over medium-high heat. Stir in onions and garlic and cook until translucent. Add ground
  4. Italian Sausage and cook well. Stir in Authentica Arrabiata Sauce and bring to a simmer. Season with S&P to taste.
  5. Continue simmering until the squashes are ready.
  6. Once the squash is cooked and cooled. Use a fork to shred the inside of the squash, leaving about a half-inch of squash left in the shell. Mix the shredded squash into Authentica Arrabiata Sauce & meat sauce and set aside.
  7. In a separate bowl, mix together the ricotta cheese, parsley, and add a pinch of salt.
  8. In the same roasting pan, flip the squash shells (cut side up). Use a spoon and spread the ricotta mixture evenly over bottom of each shell, then spoon meat-squash mixture of the top of the ricotta.
  9. Bake shells for 15 minutes at 400 degrees F.
  10. Remove the squash and sprinkle the shredded mozzarella and grated Parmesan cheese over the tops of the squashes and bake for another 15-20 minutes or until the cheese is golden brown.
  11. Garnish with parsley.
  12. Cool for 5 mins before serving.