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!
Happy Cooking,
Amanda
Spaghetti Squash Lasagna Bake
This Spaghetti Squash Lasagna Bake delivers all the flavors of the traditional comfort food without the giant carb load. A new weeknight favorite.
- 1 Four pound spaghetti squash
- 6 large garlic cloves
- 1 Tablespoon Olive oil
- 1 pound ground Italian sausage
- 1 medium onion, diced (about 2 cups)
- 1 Cup Marinara Sauce (from a jar)
- 2 Cups Shredded Mozzarella Cheese
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons chiffonade basil
- Kosher Salt
- Fresh Ground Pepper
- Preheat oven to 375.
- Prick Spaghetti Squash all over with a fork and microwave on high three minutes.
- Remove and cut in half lengthwise and remove seeds.
- Line a rimmed baking sheet with parchment paper
- Place both squash halves upside down on the baking sheet with three garlic cloves in the cavity of each half.
- Bake 45 minutes or until tender
- Remove from oven and set aside. Lower oven temp to 350.
- Heat olive oil in a large oven safe pan over medium high heat.
- Crumble the sausage and brown 5-7 minutes.
- Add onions, a big pinch of salt, red pepper flakes and 5 turns of a pepper grinder and cook until sausage is browned and onion is translucent.
- Remove from heat and transfer the onions and sausage to a large bowl using a slotted spatula.
- Pour off excess fat, return sausage and onions to the pan and set aside.
- Place a colander or strainer over a large bowl (may use the same one you used for meat)
- Using a fork, shred the spaghetti squash and transfer to the colander. Allow the squash to sit 2-3 minutes so any excess moisture will drip into the bowl.
- Using the back of a fork, mash the roasted garlic cloves with the marinara sauce in a small bowl to combine.
- Add marinara/garlic mixture to the pan along with 3 cups of the shredded spaghetti squash and 1/2 cup of the shredded cheese.
- Stir to combine.
- Top with remaining 1 and 1/2 cups shredded cheese and return to a 350 degree oven for 15 minutes or until warmed through and cheese is melted and bubbly
- Garnish with fresh basil (optional)
Amanda,
This was delicious! Perfect on a raining evening stuck at home. Hope you and the boys are doing well. Much love!
I’m so glad you liked it! Hope you guys are doing well. xo