Recipe

Spaghetti Squash Lasagna Casserole (low Carb) Recipe

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Ingredients

Directions

Step #1 Preheat oven to 400F degrees.
Step #2 Prick squash all over with fork & roast in oven for an hr or until it seems soft when you press on it.
Step #3 Take it out & leave on counter until cool.
Step #4 Meanwhile, brown turkey sausage in large pot with 1 tbsp of olive oil, breaking it up into small pieces.
Step #5 When brown add onion & half of garlic.
Step #6 Cook until onion is transparent & add tomatoes breaking them up with a spoon.
Step #7 Partially cover & let simmer over low heat/flame for a couple of hrs, stirring every once in awhile.
Step #8 Add salt & pepper to taste.
Step #9 When squash is cool, cut it in half & scoop out seeds.
Step #10 Scoop out the rest of the squash & set aside in a bowl.
Step #11 Add rest of garlic to rest of olive oil in a big frying pan over med-heat/flame.
Step #12 When the garlic becomes fragrant add spaghetti squash & sauté for a few mins until the squash begins to brown.
Step #13 Add salt & pepper to taste.
Step #14 Mix together ricotta, egg, chevre, parmesan, & half of mozzarella.
Step #15 Preheat oven to 375 degrees & pour a ladleful of sauce in the bottom of a lasagna pan to coat.
Step #16 Add squash.
Step #17 Top the squash with the ricotta cheese mixture & top the whole thing off with the rest of the sauce & then the rest of the mozzarella.
Step #18 Bake for an hr until brown & bubbling all over.
Step #19 Let rest for 10 mins or so & serve.
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