This is fun twist on a classic, lasagna. We switch regular pasta for spaghetti squash, which has texture similar to noodles! We'll stuff it with a sausage tomato sauce and cheese - you won't miss that pasta at all!
Course: Main Course
Keyword: low-carb lasagna, spaghetti squash
Foil or parchment paper
Large baking dish
2medium spaghetti squashhalved and seeds removed
1head of garlicabout 6-12 cloves
1lbground pork, chicken sausage, or ground chickenloose, not in casing (can sub black beans for veg)
128ozcan crushed San Marzano tomatoes
1/2cupwhole milk ricotta cheese
1 1/2cupsshredded cheesemozzarella, fontina, parmesan, provolone, monterey, or a blend
salt and black pepper
Preheat the oven to 425 degrees F
With a fork poke holes in the squash and then cook in the microwave on plate for 3-5 minutes, depending on size. Then use a sharp knife to cut the ends of the squash and then cut in half lengthwise. Scoop out the seeds and discard (or roast separately with spices). Rub the squash with 2 tsp of oil, salt and pepper. Place the squash cut side down and place on a baking dish. Roast in the oven for about 30 minutes or until the flesh is soft and golden.
Slice off the top 1/4 inch portion of the garlic to expose some of the garlic. Place in foil and drizzle with oil. Transfer to the oven and roast until cloves are browned and tender, about 20-30 minutes. Pop cloves out the head, chop them, and set aside.
Meanwhile, warm 1 tsp of oil in a medium skillet. Add the sausage and cook until browned, about 5 minutes. Add the onion and cook another 2 minutes. Reduce the heat to low and add the tomatoes, bay leaf and oregano. Simmer the sauce until thickened, another 10 minutes. Remove the bay leaf and stir in the roasted garlic.
Remove the squash from the oven. Sprinkle some cheese in the cavities, then add about 1 cup of meat sauce to each cavity. Then add the ricotta cheese evenly on top. And lastly, add the rest of the cheese evenly on top.
Reduce heat to 400 degrees F, bake for another 8 minutes, and then broil for 1-2 minutes, or until the cheese is golden brown.
To eat, use a fork to scrape the squash into strands, while mixing in the meat, sauce and cheese.