Hi friends! Apologies there are not more photos of this Spaghetti Squash Lasagna Bake. We were hungry. Really hungry. And it was DEVOURED. And after we both went back for seconds, Alan looked at me and said – you really need to share this with the world. So, here you go world- at least the little part of the world that is important to me- my foodie friends I hang out with here.
I’ve played with spaghetti squash recipes before – but never with a result that didn’t leave me secretly pining for my beloved pasta. But today I didn’t miss it- not even a little bit. This spaghetti squash lasagna bake is everything you want it to be. Not in a “I can make do with this while I cut carbs because I’m wearing a swim suit over Spring Break” kind of way. Nope- in a satisfying, gooey cheese, savory tomato, zesty spicy Italian sausage kind of way. You will not miss the noodles. I swear-Girl Scouts honor.
Why you’re gonna LOVE this Spaghetti Squash Lasagna Bake
- Such big flavors-We’re going to infuse our spaghetti squash with flavor by popping a few garlic cloves under each half while they roast.
- To make our lives easy- we’re using jarred marinara sauce, but we’re gonna mash up those roast garlic cloves and mix them in to jazz it up.
- Did I mention there’s cheese….?
- The squash takes awhile to roast- but your active cooking time is really only about 30 minutes.
That’s all folks. Get thee to the grocery store. Or your InstaCart app and enjoy this cheesy, low carb beauty tonight. And if (when) you do- tag me on Instagram- I wanna see!