Nutritious Twist on Lasagna Uses Spaghetti Squash
Ingredients
- 1-2 large spaghetti squash
- ground chicken or protein of choice
- 1 tomato sauce canned or 1.5 cups of your fav jar of marinara
- 1 can of tomato paste (to thicken the sauce)
- 1 egg
- 1/2 cream cheese or ricotta
- 1 cup parm cheese or desired cheese
- peppers and or onions (i just air fried a bunch of mini peppers & omitted onions this time)
- fresh or dried basil to taste, salt, pepper, italian seasoning, pepper, red pepper flakes
Preparation
Preheat oven to 420
Cut spaghetti squashes ends off - if it’s too hard, polk holes and microwave it for 5 min to soften
Cut in half & de seed, spray with coconut oil spray & season with garlic powder and pink salt
Lay faced down on a foil lined and sprayed baking sheet & roast for 30-40 min until you can fork the squash out like “hair”
Brown the protein you wish to use in a skillet and set that aside
You can use raw finely diced peppers and onions to add into bake or air fry them together before placing them into the bake, @400 for 16-18 min
While the squash is roasting
Use a food processor to blend: tomato sauce, egg, spices, cream cheese, while saving 1/2 of the cup of parm for topping!
Now for assembling: add squash flesh while peeling apart from the skin with forks to a 8x11 baking dish, air fried or diced raw peppers/ onions (i cut the mini peppers up), blended sauce mixture, ground chicken & stir!
Use the left over 1/2 cup of parm to the top & bake it at 350 for 35-40 minutes until bubbly!
Cut & serve! and it’s great frozen too for later use! we love to double the recipe & have one to eat right away and have one stored for later