We tried spaghetti squash for the first time about six weeks ago. I wasn't sure what to expect from it, but we all really loved it! It really does serve as a great replacement for pasta noodles! We've had it several times now. I've been trying to use it in different ways and thought about using it in lasagna. So I made one up a few weeks ago... and it was so good! Its a new favorite for everyone in our family. Just replace the noodle layers with a layer of spaghetti squash and use all your normal lasagna ingredients. This is such an easy, delicious dinner! Here's how I made mine.
Spaghetti Squash Lasagna
1 spaghetti squash
1 jar pasta sauce
1/2 - 1 pound grass-fed ground beef, browned
cheese - shredded, ricotta, cottage, etc.
Cut your spaghetti squash lengthwise. Scoop out the seeds and reserve in a separate bowl to pick the flesh and then soak and dehydrate for a great snack. Place your squash cut side up in a baking dish. Add some water to the pan. Bake the squash in a 375 degree oven for 30-45 minutes, until the squash is fork-tender. Remove from the oven and let cool for 10 minutes or more. Once you are ready, scrape the squash flesh with a fork so that it comes apart all stringy like spaghetti. You can prepare your squash ahead of time if you'd like - I did mine the night before.
Brown your grass-fed ground beef in a skillet. Add your pasta sauce so that it is warmed. I use homemade pasta sauce, but you can use whatever you'd like.
In a separate baking dish or lasagna pan, pour a thin layer of pasta sauce across the bottom of the dish. Next, layer in half of the spaghetti squash. Cover the squash with a layer of whatever veggies you like - I used spinach, kale, bell peppers, onions, and mushrooms. Next, put a layer of sauce. And finally a layer of cheese. You can use whatever cheese you like. Now start with the layers again, beginning with the sauce and working your way through. The top layer should be a nice layer of cheese.
Bake your lasagna for about 30 minutes in a 350 degree oven. Enjoy!