Spaghetti Squash Lasagna is the perfect lower calorie solution to your favorite Italian dinner. Each spaghetti squash half is loaded with marinara sauce, meat, and Italian cheeses!
I can’t even begin to tell you how much I love this spaghetti squash lasagna. I already love spaghetti squash but this lasagna recipe took it to a whole new level. It is so easy to make and it is low in calories. Cooking and serving the lasagna right in the spaghetti squash halves makes clean-up a breeze.
If you haven’t had spaghetti squash before, you have to try it! It is a low-carb and delicious substitute for pasta. When cooked, the flesh of the spaghetti squash separates into spaghetti like strands. You simply use a fork to scrape it from the sides of the squash. There are 42 calories in a cup of spaghetti squash. Compare that to the 221 calories in a cup of cooked spaghetti. That’s a huge calorie difference!
Health Benefits of Spaghetti Squash
In addition to saving some calories, spaghetti squash provides these essential nutrients:
- Vitamins A, B, and C
- Folic Acid
- Omega-3 essential fatty acids
- Antioxidants lutein and zeaxanthin
These nutrients can help:
- Promote optimal cellular function
- Prevent free radical damage to cells
- Increase eye health
- Lower blood pressure
- Enhance blood circulation
- Help prevent heart disease
- Aid in weight loss
Spaghetti Squash Lasagna is Gluten Free
I made this for my mother-in-law who is gluten intolerant and she loved it! If you are preparing this for someone who has gluten allergies, be sure to check the ingredients on the sausage to make sure it doesn’t contain gluten. If you are in a hurry and don’t want to make a homemade sauce, a jar of sauce also works. I have done this and it tastes just as good, it just might add a couple more calories. Definitely give this recipe a try, you won’t be disappointed. My kids even ate it up with no complaints!
How to Make Spaghetti Squash Lasagna
Spaghetti Squash Lasagna
Preheat oven to 400º. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down.
If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.
In a small bowl combine the ricotta cheese, parmesan cheese and parsley.
In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through. When cooked, add the crushed tomatoes and add salt and pepper to taste. Reduce heat to low and simmer 20 to 30 minutes, adding fresh basil at the very end.
When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. If you microwaved this, preheat the oven to 400°.
When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells. Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the 4 shells and place on a baking sheet.
Top each with remaining sauce, 1 scoop ricotta cheese mixture, and a little mozzarella cheese.
Bake in the oven for 20 - 30 minutes or until everything is hot and the cheese is melted.
This recipe is adapted from Skinny Taste.