Since everyone in the household LOVES the grain-free zucchini lasagna I make, I decided to try out a different take on the theme using spaghetti squash noodles. I adapted this recipe from The Foodie Physician, adding protein into the mix and simplifying it by using bottled marinara.
I also found that using chopped fresh baby spinach as opposed to frozen helped lessen the risk of sogginess (as you already need to wring out the squash to avoid excess water).
The kids really liked this one, and to date they have not exactly gotten giddy over my various spaghetti squash concoctions. If you can do dairy this is definitely a comfort food dish to try out!
Spaghetti Squash Lasagna (Dairy Recipe)
adapted from Foodie Physician
1 large spaghetti squash
12 oz. Italian sausage, casings removed
1 tsp. olive oil
salt, pepper & garlic powder
28 oz. organic marinara sauce
1 15 oz. container ricotta cheese
1 large egg
10 oz. baby spinach, chopped
1 1/2 cups shredded mozzarella cheese, divided use
1/3 cup grated Parmesan cheese
Preheat oven to 425. Slice squash in half and remove seeds. Brush with about olive oil and season with a little salt and pepper. Place cut side down on a baking sheet covered with foil or parchment.
Bake at 425 for 45 minutes. Once you remove squash from oven, reduced the temperature to 375. Allow squash to cool slightly before scraping the interior with a fork to create spaghetti-like threads.
Squeeze out squash threads to remove excess water (paper towels or a clean dish cloth are good for this).
While squash is roasting, cook sausage in a skillet over medium heat until brown. Use a wooden spoon to ensure the meat crumbles as it cooks. Set aside.
In a large bowl, combine ricotta, egg, chopped spinach and 1/2 cup mozzarella. Season with 1 tsp. salt, 1/4 tsp. black pepper and 1/2 tsp. garlic powder. Add squash threads to bowl and mix well.
To assemble lasagna, spread 1 1/2 cups marinara sauce on the bottom of an 8x11 dish. Add the 1/2 of squash mixture on top, then 1/2 of cooked sausage. Spread a little sauce over the top and repeat layers, ending with all remaining sauce.
Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake for 40 minutes or until cheese is bubbly. Let stand 10 minutes before cutting and serving.