Spaghetti Squash Lasagna ~ Freezer Friendly
It’s summer time, yay! That also means it’s time to get down to business in the “eating a little healthier” department. I love regular spaghetti, but it’s time for me to tighten up on the healthy end. I think you’re going to love my solution. Spaghetti Squash Lasagna is what I’ve come up with. It’s delicious, easy, and a little on the healthier side. I fell in love with the taste of this recipe, but so did the rest of my family. I’m hoping you enjoy this as much as we did.
Not only are we trying to hit the healthier market for the summer this recipe is freezer friendly. After all it might not be the most time friendly by the time you have to cook the spaghetti squash to turn it into spaghetti. You might as well make two at one time and pop one in the freezer. When your ready to use the second Spaghetti Squash Lasagna let it thaw in the fridge overnight and cook as directed. You might need to add a little extra time (up to 20 minutes) depending on whether yours was completely thawed or not.
- 1 spaghetti squash, halved lengthwise and seeded
- 1 onion, chopped
- 2 tablespoons minced garlic
- 1 lb Italian sausage
- 1 24 oz jar Tomato Basil spaghetti sauce
- 4-5 leaves of basil chopped
- black pepper to taste
- 2 cups ricotta cheese
- 1 egg
- 1 tablespoon dried parsley
- 1/2 teaspoon salt
- 1 cup shredded mozzarella cheese + extra for the top
- 1 cup shredded Parmesan cheese + extra for the top
- Preheat oven to 325 degrees. Cover a baking sheet with foil and spray lightly with non-stick spray Place squash halves cut side down on the baking sheet.
- Bake squash 50-60 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
- Once cool remove spaghetti squash strands with a fork by scraping the squash out.
- Over medium heat, in a tiny bit of olive oil, sauté the onion and garlic until golden brown. Remove from pan and set aside.
- In the same pan brown sausage and drain. Add onion & garlic back to the pan. Stir in spaghetti sauce basil, and black pepper.
- Cook for about 25 minutes, or until you have a medium thick sauce.
- In a separate bowl: Mix ricotta with egg, parsley & salt.
- In a 9x13 pan spread 1/3 of the meat sauce.
- Next use 1/2 of the spaghetti squash strands and distribute evenly over the sauce.(see picture)
- Top with half of the ricotta mixture, 1/2 cup of mozzarella, and parmesan
- Repeat layers top with remaining cheese.
- Bake at 350 for 35 minutes in a preheated oven, or until cheese melts and is brown at the edges.
- Spaghetti Squash Lasagna is a healthier alternative for your summer eating. For those who have given up grains this is the perfect recipe to bring back a family favorite to your menu!