I can’t even begin to tell you how much I love this spaghetti squash lasagna. I found this recipe on SkinnyTaste (btw Gina is one of my favorite bloggers ever) and I don’t know if I will ever go back to regular lasagna again. 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 FAT (Gina has all the nutritional info on her site). I made this for my mother-in-law who has a gluten intolerance and she loved it! If you are preparing this for someone who has gluten allergies, be sure to check the ingredients on the chicken 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.. not much though). Anyway, give this a try! You won’t be disappointed! My kids even ate it up with no complaints! Enjoy!
- 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 6 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.