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spaghetti squash lasagna

(2 ratings)
calicak2k avatar
Blue Ribbon Recipe by
Mary Lou Ellis
@calicak2k
Sun City, AZ

I was trying to fix a gluten-free meal for my sister-in-law that was different from the usual Mexican fare I usually serve. This was what I came up with. Serve with a salad, a good red wine, and extra Parmesan cheese!

Blue Ribbon Recipe

Spaghetti squash is the perfect base for tons of low-carb recipes including this lasagna one. It's a lightened-up meal that's full of flavor. The combination of ground turkey and milk Italian sausage adds heartiness to the dish. With just the right amount of cheese, your family will never miss the noodles.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 - 6
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For spaghetti squash lasagna

  • 1 md
    spaghetti squash
  • 1 md
    spaghetti squash
  • 15 oz
    ricotta cheese, part-skim
  • 15 oz
    ricotta cheese, part-skim
  • 1 lg
    egg
  • 1 lg
    egg
  • 2 c
    Parmesan cheese divided
  • 2 c
    Parmesan cheese divided
  • 1/3 c
    fresh basil chopped
  • 1/3 c
    fresh basil chopped
  • 1 jar
    favorite tomato sauce 24 oz
  • 1 jar
    favorite tomato sauce 24 oz
  • 1 pkg
    Jennie-o Italian seasoned ground turkey
  • 1 pkg
    Jennie-o Italian seasoned ground turkey
  • 3
    Jennie-o Italian sausages mild
  • 3
    Jennie-o Italian sausages mild
  • 1 md
    onion, chopped
  • 1 md
    onion, chopped
  • 2 clove
    garlic, minced
  • 2 clove
    garlic, minced
  • 3 c
    mozzarella cheese, shredded and divided
  • 3 c
    mozzarella cheese, shredded and divided

How To Make spaghetti squash lasagna

  • Cooking squash in the microwave.
    1
    Cook squash. Cut into squash quarters and scoop out seeds. Place in a microwave-safe dish with a lid. Add about 1/2 cup of water, cover, and microwave for 6 minutes. Rearrange and cook for addition 4 minutes until tender. Cooking times will vary according to size of squash and oven.
  • Shredded spaghetti squash in a baking dish with salt and pepper.
    2
    When cool enough to handle, shred squash and layer in a 2-quart oven-safe dish. Sprinkle with salt and pepper to taste, if desired.
  • Jarred sauce added to browned turkey and sausage.
    3
    Start meat sauce by heating a small amount of olive oil over medium-high heat in a large skillet. Add onions and saute for 5 minutes. Add ground turkey and Italian sausage. Break up meat and cook until no longer pink. Add 24 oz jar of your favorite tomato sauce (I like Barilla Tomato and Basil sauce). Stir in garlic and saute gently for 20 minutes.
  • Ricotta cheese, egg, basil, Parmesan cheese, and mozzarella cheese in a bowl.
    4
    In a medium bowl, mix ricotta cheese, beaten egg, basil, 1 cup Parmesan cheese, and 1 cup of mozzarella cheese.
  • Cheese mixture spread over spaghetti squash.
    5
    Spread cheese mixture over squash.
  • Meat mixture poured over spaghetti squash.
    6
    Top with meat mixture. You may have more sauce than needed. Save or freeze for another use.
  • Remaining cheese sprinkled on lasagna as it bakes.
    7
    Place in oven preheated to 350 degrees. After 20 minutes top with the rest of the Parmesan and mozzarella cheeses. Cook for another 20 minutes or until lightly browned and bubbly.
  • Textures of the Spaghetti Squash Lasagna.
    8
    Cool slightly before serving. Serves 6
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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