Like many, I’ve tried to cut carbs from my diet as much as possible and found spaghetti squash really is a delicious substitute for pasta. I typically roast the squash, scrape out the flesh, and top it with homemade spicy marinara sauce and turkey meatballs. But last night I was feeling creative and decided to attempt making spaghetti squash lasagna, and it turned out great! Between the sauce and the squash, there was a lot of liquid in the pan and I was worried it wouldn’t hold up when I cut and served it, but it wasn’t a problem. Just be careful slicing the squash — they are very tough to cut!
Spaghetti Squash Lasagna
2014-05-12 07:59:33
Serves 6
Prep Time
1 hr
Cook Time
45 min
Ingredients
- 1 spaghetti squash
- 1 lb lean ground beef
- 1/2 white onion, diced
- 2 cloves of garlic, minced
- 24 oz. small curd cottage cheese (or ricotta)
- 1 large egg, beaten
- 1 tablespoon fresh parsley, minced
- 3/4 cup grated parmesan cheese
- 4 cups prepared tomato sauce
- Salt and pepper
Instructions
- Preheat oven to 375 degrees.
- Carefully slice squash in half lengthwise and scrape out the seeds. Place halves cut side up on a baking sheet, drizzle with a few tablespoons of water, cover with foil, and roast for 45 minutes. Remove from the oven and let cool.
- Meanwhile, in a skillet over medium-high heat, brown ground beef until no longer. Drain excess fat. Add onion and garlic to the pan and sauté about 5 minutes until onion is soft. Season with salt and pepper. Remove from heat, and stir in 1 1/2 cups of tomato sauce. Set aside.
- In a large bowl, combine the cottage cheese, beaten egg, 1/2 cup of the grated parmesan cheese, and minced parsley.
- With a fork, scrape the flesh from the squash shell into a large bowl (should yield about 6 cups). Stir into the squash the remaining 2 1/2 cups of tomato sauce.
- Spray a 9-by-13-inch baking dish with cooking spray. Spread about 2 cups of the squash in an even layer on the bottom of the pan. Next, layer half of the meat. Then spread half of the cottage cheese mixture over the meat layer. Repeat the three layers (2 cups of squash, meat, and cheese). Add the remaining 2 cups of squash to the top, and sprinkle with the remaining 1/4 cup of parmesan cheese.
- Cover with foil and bake at 375 for 45 minutes, removing the foil for the last 5-10 minutes.
- Let sit for about 15 minutes before serving.
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