Spaghetti Squash Lasagna
This Spaghetti Squash Lasagna is everything you want in lasagna without all the carbs! Tender roasted spaghetti squash is layered with a creamy ricotta filling, rich, flavorful Italian sausage marinara and mozzarella cheese. It’s cheesy, satisfying and can be assembled completely in advance!
Ingredients
Instructions
- Step 1
Preheat the oven to 400 degrees. Lay the spaghetti squash horizontally on a cutting board and using a sharp knife, remove the stem. Stand the spaghetti squash upright on the cut side and using a sharp paring knife, cut the squash in half from the top down one side at a time. You can also use a large knife and cut in half from the middle using a rocking motion, but I don't advise this if your squash is on the taller, large side. Turn the squash horizontally once more to cut through the stem to separate it if necessary.
- Step 2
Scoop out the seeds and stringy insides with a large spoon, then use 1 tablespoon of the olive oil to brush over the cut side of the squash and season each squash half with salt and pepper to taste.
- Step 3
Place the squash cut side down on the baking sheet and roast for 40-45 minutes or until tender. This will vary depending on the size of your squash. Remove from heat and shred the squash with a fork when it's cool enough to handle. You will have roughly 3 cups of squash.
Tips & Tricks
Per serving
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