spaghetti squash lasagna
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Going gluten-free has been a challenge for this pasta-loving girl. I have discovered spaghetti squash!! Although it takes a little more prep work and does cost more than a box of noodles, I actually love the spaghetti squash so much more than noodles. They have texture and flavor and pair so well with a meaty sauce. Tip: You can bake the squash in a slow cooker for 4 hours. Super easy!
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yield
8 -10
prep time
40 Min
cook time
1 Hr
method
Bake
Ingredients For spaghetti squash lasagna
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1spaghetti squash
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2eggs
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2 cricotta cheese
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1 tsppepper
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1 tspsalt
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1 lbground italian sausage
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16 oztomato sauce, italian seasoned
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40 ozcrushed tomatoes, italian seasoned
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2 cgrated italian blend cheese
How To Make spaghetti squash lasagna
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1Preheat the oven to 350. Wash the spaghetti squash and cut in half. Place the squash in a baking pan and bake for 35 minutes.
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2While the squash cooks, brown the sausage. Drain. Combine the tomatoes with the sausage and simmer until heated through.
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3Combine the ricotta, the eggs, salt and pepper. Blend well.
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4Once the squash is cooked, use a fork to scrape the spaghetti "strands" from the squash. Layer in the bottom of a greased 9x13 inch baking pan.
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5Spread the ricotta on top of the squash. Layer the meat sauce on the ricotta and spread the grated cheese on top.
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6Bake for 1 hour or until cheese on top is browned and bubbly.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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