Spaghetti Squash Lasagna with Chicken
Ingredients
- 1-2 large spaghetti squash
- Ground chicken or protein of choice
- 1 can tomato sauce or 1.5 cups marinara sauce
- 1 can tomato paste
- 1 egg
- 1/2 cup cream cheese or ricotta
- 1 cup Parmesan cheese or desired cheese
- Peppers and/or onions
Seasonings
- Fresh or dried basil to taste
- Salt to taste
- Pepper to taste
- Italian seasoning to taste
- Red pepper flakes to taste
Preparation
Preheat oven to 420 degrees.
Cut off the ends of the spaghetti squashes; if too hard, poke holes and microwave for 5 minutes to soften.
Cut in half, remove seeds, spray with coconut oil spray, and season with garlic powder and pink salt.
Place face down on a foil-lined and sprayed baking sheet and roast for 30-40 minutes until fork-tender.
Brown the chosen protein in a skillet and set aside.
Optionally, use raw finely diced peppers and onions or air fry them at 400 degrees for 16-18 minutes.
While the squash is roasting, use a food processor to blend tomato sauce, egg, spices, cream cheese, saving half of the Parmesan for topping.
Assembly
Add the squash flesh, peeled apart with forks, to an 8x11 baking dish along with peppers, onions, blended sauce mixture, and ground chicken, then stir.
Sprinkle the remaining half cup of Parmesan on top and bake at 350 degrees for 35-40 minutes until bubbly.
Cut and serve.