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Spaghetti Squash Lasagna {GF, Low Cal, Paleo}

February 20, 2017

Paleo Spaghetti Squash Lasagna! A healthy casserole perfect for a make ahead meal. Easy to make, packed with protein, feeds a crowd and is freezer friendly! Gluten Free + Paleo + Low Calorie

Paleo Spaghetti Squash Lasagna! A healthy casserole perfect for a make ahead meal. Easy to make, packed with protein, feeds a crowd and is freezer friendly! Gluten Free + Paleo + Low Calorie

It’s Monday & I’ve got a yummy casserole recipe for you! I’ve made this Spaghetti Squash Lasagna a thousand times. Well, maybe not a thousand times. But a lot of times. Every time I make it, I say “this time I’m gonna shoot it and put it on the blog.” Yeah… that’s been said more than 20 times.

I added this casserole to my meal rotations last year. It’s so darn easy and filling. Don’t let the number of steps in the instructions scare you, it’s much easier than it looks.

Paleo Spaghetti Squash Lasagna! A healthy casserole perfect for a make ahead meal. Easy to make, packed with protein, feeds a crowd and is freezer friendly! Gluten Free + Paleo + Low Calorie

Pro-Tip: Make the meat sauce and cook the spaghetti squash ahead of time, then store it in the fridge until you’re ready to bake it. My friend has an awesome video for making spaghetti squash in the microwave. It makes dinner time much easier when you break up the steps!

Another way to do it, is toss everything in a casserole dish, cover, place in the freezer, and take out a few days before baking. I’ve done this before when I know I’m going to be out of town. Very convenient!

The recipe does make a lot of food so make sure you work up your appetite before diving in! Speaking of working out…

Paleo Spaghetti Squash Lasagna! A healthy casserole perfect for a make ahead meal. Easy to make, packed with protein, feeds a crowd and is freezer friendly! Gluten Free + Paleo + Low Calorie

Last week I realized how out of strength I am. Since surgery, I’ve been doing the same workouts with a few new things sprinkled in here and there until I fully healed. I completely changed everything I was doing. Added compound movements and intervals into my circuits.

The day after my first new workout I felt like I never worked out before. I was like why am I so sore? Oh yeah, because I’m doing different things.

Paleo Spaghetti Squash Lasagna! A healthy casserole perfect for a make ahead meal. Easy to make, packed with protein, feeds a crowd and is freezer friendly! Gluten Free + Paleo + Low Calorie

When you do the same movement the same way over and over, it’s easy to do them mindlessly and not realize they’re no longer challenging the muscles. Obviously, that’s what happened to me because I’ve been sore like it is no body’s business. Either that or it’s old age. Haha.

After many injuries, no estrogen and a major surgery, I feel old! But I’m grateful to be feeling this good and have increased mobility. Now I need to challenge that mobility!

So if you want to see change in your body, the key is challenging yourself in the gym and in the kitchen. Start by finding a healthy recipe you love and building more change from there. I can’t think of a better healthy recipe to start with than this Spaghetti Squash Casserole!

Paleo Spaghetti Squash Lasagna! A healthy casserole perfect for a make ahead meal. Easy to make, packed with protein, feeds a crowd and is freezer friendly! Gluten Free + Paleo + Low Calorie

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Spaghetti Squash Lasagna

Paleo Spaghetti Squash Lasagna! A healthy casserole perfect for a make ahead meal. Easy to make, packed with protein, feeds a crowd and is freezer friendly! Gluten Free + Paleo + Low Calorie
Author Skinny Fitalicious
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 5 servings
Calories 243 kcal
Paleo Spaghetti Squash Lasagna! A healthy casserole perfect for a make ahead meal. Easy to make, packed with protein, feeds a crowd and is freezer friendly! Gluten Free + Paleo + Low Calorie
5 from 2 votes
Print

Ingredients

  • 1 spaghetti squash about 6 cups, sliced lengthwise with seeds removed
  • 1 lb. ground turkey breast or ground meat of choice
  • 1 egg white
  • 1/4 cup unsweetened almond milk
  • 1/2 tbsp. extra virgin olive oil
  • 2 cups kale shredded, stems removed
  • 19 ounces marinara sauce no sugar added
  • 2 tbsp. minced garlic
  • 2 tsp. Italian seasoning
  • salt and pepper to taste
  • 3 tbsp. grated parmasean use nutritional yeast for Paleo or Whole30
US Customary - Metric

Instructions

  1. Preheat oven to 425 F. Slice the spaghetti squash in half and remove the seeds. Place the two halves of spaghetti squash on a baking sheet lined with parchment paper. Salt & pepper the cavities of the squash, cover with tin foil and bake 45-50 minutes until tender.

  2. Remove from the oven and immediately remove the tin foil to allow the squash to cool. Then turn the oven down to 375 F.
  3. Add oil to a large sauté pan and bring to medium heat.

  4. After a minute or two, add turkey breast and minced garlic. Using a spatula, break up the meat and stir periodically until browned.
  5. While the meat browns, whisk together the egg white and almond milk in a small bowl.
  6. Add the egg white to the meat once browned with Italian seasoning and marinara sauce.
  7. Turn the heat to high a few minutes until the mixture begins to bubble. Once bubbling, reduce to low. Next stir in the shredded kale. It should wilt easily. Turn off the heat and set the mixture aside.

  8. Using a fork, separate the spaghetti squash from the skin.

  9. Using a square 8x8 casserole dish, layer the meat sauce on the bottom of the pan in an even layer, then layer spaghetti squash over it. Repeat the layers until all the sauce and spaghetti squash is gone. I usually get 4 layers. Sprinkle cheese over the top.

  10. Cover the casserole dish with tin foil. Bake at 375 F 35 minutes until top is brown.

Recipe Notes

  • My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
  • If you love this recipe, check out my cookbook for more delicious recipes!
Course Dinner
Cuisine American
Keyword casserole, dairy free, gluten free, lasagna, low calorie, marinara, Paleo, spaghetti squash, turkey, Whole30
Nutrition facts per serving (1serving)
Calories 243 kcal
Fat 5 g
Saturated Fat 0 g
Cholesterol 49 mg
Sodium 684 mg
Potassium 1069 mg
Carbohydrates 27 g
Fiber 5 g
Sugar 10 g
Protein 27 g
Vitamin A 3430 %
Vitamin C 43.7 %
Calcium 153 %
Iron 3.9 %

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What I Used For The Recipe

              

Paleo Spaghetti Squash Lasagna! A healthy casserole perfect for a make ahead meal. Easy to make, packed with protein, feeds a crowd and is freezer friendly! Gluten Free + Paleo + Low Calorie

Paleo Spaghetti Squash Lasagna! A healthy casserole perfect for a make ahead meal. Easy to make, packed with protein, feeds a crowd and is freezer friendly!

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.

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  1. Carla says

    February 20, 2017 at 4:23 am

    Initially I had not today’s challenge was getting a 15 mile walk in during excruciatingly loud and wet 🙂 thunderstorms in Austin
    But now I’m wondering since it’s so cold and damp if I shouldn’t make today the day I finally finally take on the challenge of the spaghetti squash!

    Reply
    • Megan says

      February 21, 2017 at 4:34 pm

      Did you do it??? I did a 9 miler on Saturday and the last 1.5 miles poured on me. I was like oh well, I’m already here I might as well finish.

      Reply
  2. Susie @ Suzlyfe says

    February 20, 2017 at 4:30 am

    Mmmmm… you know me and my spaghetti squash love! Putting this on the list of things to make starting next week–this week is going to be nuts.

    Reply
    • Megan says

      February 21, 2017 at 4:31 pm

      Good luck with everything this week!

      Reply
  3. Kelli @ Hungry Hobby says

    February 20, 2017 at 6:37 am

    Now that I learned how to cook a WHOLE spaghetti squash in the microwave I love it even more! I have so many recipes like that, I have a quiche I make every week and somehow seem to devour it before taking a photo of it!

    Reply
    • Megan says

      February 21, 2017 at 4:30 pm

      Seriously love your cooking hack girl.

      Reply
  4. Blair says

    February 20, 2017 at 12:15 pm

    This sounds amazing, Megan! I love how cozy and comforting it is, but it won’t leave you with a food hangover! Light, fresh, and delicious. The perfect meal!

    Reply
    • Megan says

      February 21, 2017 at 4:29 pm

      Oh yes, it’s the perfect balance of everything. Thanks Blair!

      Reply
  5. Patrick says

    February 20, 2017 at 4:36 pm

    This looks amazing! I just roasted a spaghetti squash and had no plans for it. Now I do!

    Reply
    • Megan says

      February 21, 2017 at 4:28 pm

      Hope you love it Patrick!

      Reply
  6. Laura @ Sprint 2 the Table says

    February 20, 2017 at 9:04 pm

    I love this idea! I used to do something sort of like this – a riff on my mom’s spaghetti pie using spaghetti squash. Your lasagna sounds so good!

    Reply
    • Megan says

      February 21, 2017 at 4:22 pm

      Oh, spaghetti pie…you may have given me a new recipe idea! Let me know if you try this one.

      Reply
  7. Karly says

    February 21, 2017 at 12:09 pm

    Yaaas! This low carb life can be so hard sometimes, but little delicious things (like this recipe) make it so much easier. This looks so delicious, I doubt I’ll even miss the noodles! ….Okay, well, at least not too much!

    Reply
    • Megan says

      February 21, 2017 at 4:20 pm

      Sounds like the perfect recipe for you. I hope you love it Karly!

      Reply
  8. marti @fitwithheart says

    March 4, 2017 at 3:59 pm

    i have been on a spaghetti squash kick and i’m going to have to buy another this week i thinK! this looks and sounds delish!

    Reply
    • Megan says

      March 4, 2017 at 5:56 pm

      I’m obsessed with it. Hope you love it!

      Reply
  9. techlazy.com says

    April 17, 2017 at 10:49 am

    Made this tonight and topped the spaghetti squash with steamed broccoli, sliced cherry tomatoes, and green onions before pouring on the sauce. So delish!!!

    Reply
    • Megan says

      April 17, 2017 at 6:39 pm

      Sounds so good. I love the broccoli addition!

      Reply
  10. Rose Martine says

    November 7, 2020 at 3:25 am

    This is amazing! We arent eating it for a couple more hours and I have yet to put in the coconut milk. But what I have tasted is awesome! Thanks for the recipe!!!

    Reply
    • Megan says

      November 7, 2020 at 7:05 am

      So glad you enjoyed it!

      Reply

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Meet Megan

Megan is a nutrition practitioner, author of the Low Calorie Cookbook and podcast host of the Dish On Ditching Diets. Megan helps women over 35 lose weight after losing 80 pounds herself. Here you get low calorie recipes for weight loss that balance hormones. Learn more about my weight loss programs HERE!

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