Spaghetti Squash Lasagna

Lasagna is one of those staple comfort foods that most people would prefer to not give up, right? Well, what if you desire to savor the flavors without the extra carbs? Veggies instead of pasta? Yep, that’s right!!

13 title 1By using spaghetti squash instead of traditional pasta, you are reducing carbs, adding fiber, and enhancing the flavor while still savoring classic lasagna! My husband and son now prefer this recipe to a traditional lasagna because of the sweetness and satiation the spaghetti squash provides.

This recipe is simple to make and can be prepared ahead of time and frozen for future use. If you’re a bit intimidated by spaghetti squash, check out this post on how I prepare it SIMPLY!!

Note: This recipe uses foods from the Portion Fix food lists, so it would be “portion fix approved”. However, I do not have the science to defend the container counts. I simply measured using the containers and made my best estimate. This is NOT a Fixate recipe. It does, however fit the 2B Mindset plate-it method.

**For tips on SIMPLE meal prep, click here**
**For tips on practical portion control, click here**

Spaghetti Squash Lasagna

Servings: 6
Portion Fix Container count: 1 Green, 1 Red, ½ Blue

Ingredients

  • olive oil cooking spray
  • 1 lb of spicy Italian turkey sausage, casings removed
  • 2 cloves of garlic, minced
  • 1 ¼ cup of ricotta cheese or cottage cheese
  • 1 egg
  • 1 ½ cups of homemade tomato sauce (or no sugar added sauce)
  • 1 cooked spaghetti squash (about 4 cups of squash)
  • 2/3 cup of mozzarella cheese
  • 1 T parmesan cheese
  • fresh basil
  • salt and pepper
    1 ingredients

Instructions:

  1. Spray a pan with olive oil cooking spray, saute onion until soft. Add turkey sausage and brown until cooked through. Add garlic and cook for an additional minute. Remove from heat.
     

  2. Cook spaghetti squash. Preheat your oven to 375. Spray a casserole dish with a olive oil cooking spray.
  3. Stir an egg, parmesan cheese, and a sprinkle of pepper into the ricotta/cottage cheese.
    4 cheese
  4. In a medium bowl, add your meat mixture, your sauce, and spices. Mix well.
     

  5. First, spoon about 1/3 of your sauce on the bottom of the casserole dish.
    5 layer 1
  6. Next, add ½ of spaghetti squash over the sauce mixture.
    6 layer 2
  7. Add half of the cheese mixture.
    7 layer 3
  8. Repeat the layers…meat sauce, spaghetti squash, cheese mixture.
  9. Then add the rest of the sauce and some fresh chopped basil (optional).
    8 layer 4
  10. Finally add the shredded mozzarella.
    9 layer cheese
  11. Bake until cheese is melted and bubbly – about 15-20 mins. To brown the cheese, broil on low for 5-10 minutes at the end, but watch carefully. It sneaks up on you!
     

  12. Remove from oven and let sit for a few minutes. If there is excess water at the bottom of your pan, you can carefully try to drain it out from the corner of the pan or serve with a slotted spoon. (optional) Garnish with fresh basil before serving!
     

Spaghetti Squash Lasagna

  • Servings: 6
  • Difficulty: easy
  • Print

A fun, clean, easy alternative to lasagna that is low carb and veggie heavy. Portion Fix Container Count included.


Portion Fix Container Count: 1 Green, 1 Red, ½ blue

Ingredients

  • olive oil cooking spray
  • 1 lb of spicy Italian turkey sausage, casings removed
  • 2 cloves of garlic, minced
  • 1 ¼ cup of ricotta cheese or cottage cheese
  • 1 egg
  • 1 ½ cups of homemade tomato sauce
  • 1 cooked spaghetti squash (about 4 cups of squash)
  • 2/3 cup of mozzarella cheese
  • 1 T parmesan cheese
  • fresh basil (optional)
  • salt and pepper

Directions

  1. Spray a pan with olive oil cooking spray, saute onion until soft. Add turkey sausage and brown until cooked through. Add garlic and cook for an additional minute. Remove from heat.
  2. Cook spaghetti squash. Preheat your oven to 375. Spray a casserole dish with a olive oil cooking spray.
  3. Stir an egg, parmesan cheese, and a sprinkle of pepper into the ricotta/cottage cheese.
  4. In a medium bowl, add your meat mixture, your sauce, and spices. Mix well.
  5. First, spoon about 1/3 of your sauce on the bottom of the casserole dish.
  6. Next, add ½ of spaghetti squash over the sauce mixture
  7. Add half of the cheese mixture.
  8. Repeat the layers…meat sauce, spaghetti squash, cheese mixture.
  9. Then add the rest of the sauce and some fresh chopped basil.
  10. Finally add the shredded mozzarella.
  11. Bake until cheese is melted and bubbly – about 15-20 mins. To brown the cheese, broil on low for 5-10 minutes at the end, but watch carefully. It sneaks up on you!
  12. Remove from oven and let sit for a few minutes. If there is excess water at the bottom of your pan, you can carefully try to drain it out from the corner of the pan or serve with a slotted spoon.
  13. (optional) Garnish with fresh basil before serving!

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13 title 2

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