Name: Spaghetti Squash Lasagna Cups
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 medium spaghetti squash; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; 1 ½ cups marinara sauce; 1 large egg; 1 teaspoon Italian seasoning; 1 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons chopped fresh basil (optional, for garnish)

Hey y'all! Ready to put a fun, healthy twist on classic lasagna? These Spaghetti Squash Lasagna Cups are delicious, adorable, and downright irresistible. You get all the cheesy, saucy goodness of lasagna in a portable, low-carb form—perfect for meal prep, parties, or just a cozy family dinner. Let's get cooking!

Why You'll Love This Spaghetti Squash Lasagna Cups Recipe

Low-carb and gluten-free without sacrificing any classic lasagna flavor.
Portion-controlled cups are perfect for meal prep and lunchboxes.
Kids and adults both adore the cheesy, saucy layers.
Quick-cooking and freezer-friendly for busy weeknights.
You can easily customize the flavors with your favorite fillings!

Ingredients for Spaghetti Squash Lasagna Cups

1 medium spaghetti squash (about 2–2.5 lbs)
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
1 pound lean ground turkey or beef
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 cup marinara sauce (homemade or store-bought)
½ cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh basil (optional, for garnish)
Cooking spray

How to Make Spaghetti Squash Lasagna Cups

Step 1: Prep the Spaghetti Squash

Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Halve the spaghetti squash lengthwise. Scoop out seeds. Drizzle cut sides with olive oil, season with salt and pepper, and place cut side down on the sheet.
Roast for 35–40 minutes, until flesh is tender. Let cool, then use a fork to scrape out flesh into spaghetti-like strands.

Step 2: Prepare Meat Sauce for Lasagna Cups

While squash roasts, heat a skillet over medium. Add ground turkey or beef and cook until browned, about 7–8 minutes. Drain excess fat.
Add minced garlic and Italian seasoning, sauté 1 minute.
Stir in marinara sauce; simmer 3–4 minutes. Remove from heat.

Step 3: Assemble Spaghetti Squash Lasagna Cups

Reduce oven to 375°F (190°C). Grease a 12-cup muffin pan with cooking spray.
Divide spaghetti squash strands evenly among cups, pressing into bottoms and up sides to form a nest.
Add a spoonful of meat sauce to each cup, then a teaspoon of ricotta.
Sprinkle mozzarella and Parmesan on top of each cup.

Step 4: Bake and Serve

Bake for 18–20 minutes, until cheese is bubbly and golden.
Let cool 5 minutes. Run a butter knife around edges and carefully lift out.
Garnish with fresh basil and enjoy!

Notes for the Best Spaghetti Squash Lasagna Cups

For extra crispy edges, broil the cups for 1–2 minutes at the end.
You can prepare the squash a day ahead and refrigerate the strands to save time.
Want more tips for roasting squash? See Simply Recipes' guide.

Variations on Spaghetti Squash Lasagna Cups

Vegetarian: Swap meat for sautéed spinach, mushrooms, and bell peppers.
Pesto: Replace marinara with pesto sauce for an herby twist.
Chicken Alfredo: Use shredded rotisserie chicken and Alfredo sauce instead of meat and marinara.

Required Equipment for Spaghetti Squash Lasagna Cups

12-cup muffin pan
Baking sheet
Sharp knife
Large spoon
Skillet
Measuring cups and spoons

Storage Instructions & Shelf Life for Lasagna Cups

Store cooled lasagna cups in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or a 350°F oven for 8–10 minutes. To freeze, wrap individually and freeze up to 2 months.

Serving Suggestions for Spaghetti Squash Lasagna Cups

Serve with garlic bread and a fresh green salad for a complete meal.
Pair with a crisp white wine or sparkling water with lemon.
Great as an appetizer for Italian-themed potlucks.

Pro Tips for the Best Spaghetti Squash Lasagna Cups

Squeeze excess moisture from spaghetti squash strands for firmer cups (see more tips at Cooking Light).
Let cups cool slightly before removing for easier handling and cleaner edges.
Spray muffin tin generously to prevent sticking and ensure easy release.

FAQ: Spaghetti Squash Lasagna Cups

Can I make these lasagna cups ahead of time?: Yes! Prep and bake as directed, then refrigerate and reheat when ready to serve.
Is there a dairy-free option?: Absolutely—use dairy-free ricotta and mozzarella cheese substitutes to keep these cups dairy-free.
Can I use zucchini or eggplant instead of spaghetti squash?: You can use thinly sliced zucchini or eggplant for a different base, but spaghetti squash gives these cups their signature noodle-like texture.

Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes

Spaghetti Squash Lasagna Cups