Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

spaghetti squash lasagna

Yields 6 servings

  • 1 lb. organic grass-fed 85% ground beef
  • 4 lb. spaghetti squash
  • ½ cup diced onion, fresh or frozen
  • 1 tbsp. minced garlic
  • 1 pint button mushrooms, sliced
  • 15 oz. can organic no salt added diced tomatoes
  • 6 oz. can organic tomato paste
  • 8 oz. can organic tomato sauce
  • 2 tbsp. Italian seasoning, divided
  • 2 tsp. garlic powder, divided
  • Himalayan sea salt
  • ½ cup filtered water
  • 15 oz. whole milk ricotta cheese
  • ½ cup full-fat cottage cheese
  • 1 organic free-range egg
  • ¼ cup parmesan cheese

Preheat the oven 350 degrees. Slice squash in half lengthwise, spoon out the seeds, sprinkle with sea salt and garlic powder and place skin side up on a rimmed baking sheet. Bake for 25 minutes until tender to touch, remove from oven and scrape out insides with a fork, layering the bottom of a 9×13 glass baking dish with the squash. Heat skillet over medium heat, add beef, onion, and minced garlic and brown meat. Add mushrooms and cook until soft, about 5 minutes. Add diced tomatoes, tomato paste, tomato sauce, 1 tbsp. Italian seasoning, 1 tsp. garlic powder, and water and let simmer on low for about 45 minutes or until thickened. Mix together ricotta cheese, cottage cheese, egg, parmesan cheese, 1 tbsp. Italian seasoning, and 1 tsp. garlic powder, stirring well to combine. Layer ricotta mixture on top of the spaghetti squash, then the meat mixture. Bake lasagna for 1 hour, remove the oven and serve.

Nutritional Information: Total Calories 414, Total Fat 21g, Carbohydrates 27g, Sugars 12g, Dietary Fiber 6g, Protein 31g, Sodium 446mg, good source of phosphorous, selenium, zinc, vitamin B6, vitamin B12, thiamin, riboflavin, and niacin