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    Home » Recipes » Healthy Recipes » Lasagna Stuffed Spaghetti Squash

    Published: Jan 10, 2016 · Modified: Jun 9, 2021 by Linda Warren

    Lasagna Stuffed Spaghetti Squash

    Jump to Recipe Print Recipe

    All the delicious flavor of your favorite lasagna stuffed in a spaghetti squash. Lasagna Stuffed Spaghetti Squash is not only healthy and low carb but, when you use the squash as a bowl, cleanup is a breeze!

    Lasagna Stuffed Spaghetti Squash pin|2CookinMamas - A healthy way to get your lasagna fix! Spaghetti squash layered with mozzarella, tomato sauce with turkey sausage anda sprinkling of basil. Yum! Healthy & easy!

    Today's dish of Lasagna Stuffed Spaghetti Squash came about when I spied spaghetti squash on a menu plan. It was accompanied by a chicken breast but I had been having so much chicken lately, Chicken & Walnut Salad, Crockpot White Chicken Chili and Chicken with Avocado Salsa, that I wanted something a little different.

    One of my favorite meals is always something Italian or Mexican so I went with Italy and decided on a healthy lasagna made with spaghetti squash and hot Italian turkey sausage. And why dirty an extra dish when you can use the squash itself as a bowl. I'm patting myself on the back for that one. 🙂

    Lasagna Stuffed Spaghetti Squash fresh out of oven|2CookinMamas

    It's made pretty much the same way that a standard lasagna is made except spaghetti squash is used instead of lasagna noodles and I substituted the turkey sausage for the pork sausage. Easy peasy!

    Lasagna Stuffed Spaghetti Squash steps|2CookinMamas

    The pasta sauce and sausage make enough for you to use 2 large squash but, since I am only cooking for two, I saved the extra sauce for another spaghetti night. Next time I am trying some new pasta I found - edamame pasta. Keep in touch and you'll see what I thought about it when I used it in my Chicken & Pasta in Gruyere Cream Sauce coming up later this week.

    Lasagna Stuffed Spaghetti Squash 640|2CookinMamas

    Enjoy or as the Italians say "buon appetite"!

    More low carb options

    Taco Stuffed Peppers

    Keto Chicken Broccoli Casserole

    Zucchini Noodle Carbonara

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    Lasagna Stuffed Spaghetti Squash

    All the delicious flavor of your favorite lasagna stuffed in a spaghetti squash. Lasagna Stuffed Spaghetti Squash is not only healthy and low carb but, when you use the squash as a bowl, cleanup is a breeze!
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    Prep Time: 50 minutes
    Cook Time: 25 minutes
    Total Time: 1 hour 15 minutes
    Servings: 2 servings
    Author: Linda Warren

    Ingredients

    • 1 large spaghetti squash
    • 32 oz jar organic pasta sauce, no added sugars
    • 1-2 Tablespoons olive oil
    • 1 lb. hot Italian turkey sausage, out of casing
    • ½ onion, chopped
    • 2 cloves garlic, minced
    • Pinch of red pepper flakes (optional)
    • Salt & pepper to taste
    • Handful of fresh basil leaves
    • 4-6 oz. shredded low-fat mozzarella
    • ¼ cup Pecorino Romano or Parmesan cheese, grated

    Instructions

    • Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil and spray with non-stick spray.
    • Cut spaghetti squash in half lengthwise, scoop out stringy pulp and seeds, then lay cut side down on prepared cookie sheet. Bake in oven for 40 minutes of softened. You should be able to insert a knife with minimal resistance.
    • Let cool slightly then carefully shred with a fork. Try not to damage the outer skin since you will be stuffing it with the lasagna ingredients. Place shredded squash in a large colander in sink, salt generously, and let moisture drain out of squash. This will make your lasagna less watery since spaghetti squash contains a lot of water.
    • While squash is cooling, heat oil in a large skillet and cook sausage, crumbling it as it cooks. Remove from pan. Saute onion, garlic and pepper flakes for 5 minutes or until onion is translucent. Combine onion mixture with sausage then toss with spaghetti sauce. (You will have about half of the pasta-meat mixture left over for another spaghetti meal.)
    • Preheat oven to 400 degrees.
    • To assemble: Place squash halves in an 8x8-inch square baking dish that has been sprayed with a nonstick spray. The square dish should be perfect for holding the halves upright. Put a little sauce in the bottom of each squash skin, followed by a handful of squash noodles, some mozzarella cheese, bits of basil, then sprinkle with Pecorino Romano. Repeat layering two more times ending with a nice topping of both cheeses.
    • Bake in oven for 25 minutes. If you like your cheese browned you can slip it under the broiler for last 2-3 minutes. Watch carefully so that it doesn't burn.
    • Garnish with additional basil if desired.

    Notes

    You can also leave the turkey sausage out and have a meatless meal or serve the whole turkey sausage, grilled or pan-fried, on the side.

    More Healthy Recipes

    • Strawberry Chicken Salad
    • Baked Honey Garlic Chicken
    • Easy Protein Pancakes
    • Banana Breakfast Cookies

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    Hey, I’m Linda, the recipe creator, photographer and cocktail lover at 2 Cookin Mamas. Here you’ll find easy recipes that are not only delicious but can get you out of the kitchen ASAP. Come and join me and let me take you on a tasty trip through your kitchen. Thanks for stopping by! Learn more about me

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