{"id":48590,"date":"2024-02-28T13:57:06","date_gmt":"2024-02-28T20:57:06","guid":{"rendered":"https:\/\/cleanfoodcrush.com\/?p=48590"},"modified":"2024-02-28T13:57:06","modified_gmt":"2024-02-28T20:57:06","slug":"spaghetti-squash-lasagna-casserole","status":"publish","type":"post","link":"https:\/\/cleanfoodcrush.com\/spaghetti-squash-lasagna-casserole\/","title":{"rendered":"Spaghetti Squash Lasagna Casserole"},"content":{"rendered":"\n\n
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Spaghetti Squash Lasagna Casserole<\/h1>\n

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If you LOVE Spaghetti Squash + Lasagna, then you\u2019re also going to love me for sharing this INCREDIBLE recipe that marries the flavor of both!<\/h3>\n

Insanely satisfying and comforting, as most hot casseroles topped with melty cheese are.<\/h3>\n

We get extra fiber + nutrients here thanks to this incredible noodly squash. Great source of protein too, thanks to the ground meat + cottage cheese.<\/h3>\n

I\u2019m so excited for you to try this and can\u2019t wait to hear how your family likes it!<\/h3>\n

Spaghetti squash is TRULY one of my favorite comfort foods! I\u2019ve always enjoyed it, but as the years go by, it\u2019s something I try to include weekly during the colder months.<\/h3>\n

Spaghetti squash is a satisfying and nourishing lower carb \u201cvessel\u201d for any type of creamy sauce, marinara sauce, meat sauce, buttery herb sauce, or melted cheese you may be craving! It\u2019s quite easy to dress this squash in something simple to create a nutritious meal.<\/h3>\n

Top it just as you would noodles and ENJOY!<\/h3>\n

This winter squash gets the \u201cmost creative\u201d award in the squash family because when it\u2019s cooked, the flesh turns into delicious noodle-y strands.<\/h3>\n

It\u2019s low in calories, high in fiber, and contains lots of vitamin C, B vitamins, and antioxidants \u2014 and makes for a super delicious (and healthy!) alternative to pasta.<\/h3>\n

It can seem a little intimidating the first time you make it, but it\u2019s actually very simple.<\/h3>\n

Just slice it in half lengthwise (the hardest part of the prep), scoop out the seeds, drizzle each half with oil, and season with sea salt.<\/h3>\n

Place your squash halves cut side down on a baking sheet and roast in the oven at 425 degrees F for 30-40 minutes depending on the size of your squash.<\/h3>\n

If your squash is very large, it may be as long as 50 minutes or so, but don’t let the squash overcook.<\/h3>\n

Remove from the oven and let cool for a few minutes before scraping out the strands with a fork. Serve with your favorite sauce. YUM!<\/h3>\n

\u2753How often do you eat spaghetti squash?<\/h3>\n

REFERENCE:<\/strong><\/h3>\n

HealthLine<\/a>
\nCleanFoodCrush\u00a0<\/a><\/h3>\n

Use a high-quality marinara sauce:<\/strong><\/h3>\n

You can use the brand of your choice.<\/h3>\n

\ud83c\udf45When shopping for store bought marinara sauce:<\/h3>\n

I like to make sure the marinara has no added sugar (tomatoes naturally contain sugar, but we don\u2019t need added sugar in the ingredients list.)<\/h3>\n

I REALLY prefer sauce in glass jars \u2013 much better flavor and no leaching from cans.<\/h3>\n

A good marinara sauce contains just a few simple ingredients such as tomatoes, garlic, and herbs.<\/h3>\n

Splurge on the high-quality sauce when you can, because your dish will taste exactly like the sauce you use.<\/h3>\n

\ud83c\udf45Rachel\u2019s Quick Homemade Marinara<\/a><\/h3>\n

Here are a few more of my go-to spaghetti squash recipes<\/h3>\n

Simple Spaghetti Squash Skillet<\/a><\/h3>\n

Bolognese Stuffed Spaghetti Squash\u00a0<\/a><\/h3>\n

Fresh Pesto Spaghetti Squash Skillet w\/ Sun-dried Tomatoes<\/a><\/h3>\n

Spaghetti Squash tossed with Fresh Basil Pesto<\/a><\/h3>\n

Buffalo Chicken Stuffed Spaghetti Squash\u00a0<\/a><\/h3>\n

6 servings<\/strong><\/h3>\n

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Ingredients:<\/h2>\n
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  • 2 large spaghetti squash (around 3-4 lb each)<\/li>\n
  • 2 Tbsps avocado oil or extra-virgin olive oil, divided<\/li>\n
  • 1 1\/2 lbs lean ground beef, bison, turkey, or pork (or any combo)<\/li>\n
  • 1 tsp garlic powder<\/li>\n
  • 1 Tbsp Italian seasoning<\/li>\n
  • sea salt and black pepper, to taste<\/li>\n
  • 1 x 24 oz jar marinara sauce<\/li>\n
  • 1 cup cottage cheese<\/li>\n
  • 1\/2 cup fresh ground or shredded parmesan cheese<\/li>\n
  • 1\/2 cup freshly shredded cheese like mozzarella, Colby Jack, or cheddar<\/li>\n<\/ul>\n

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    Instructions:<\/h2>\n

    Preheat your oven to 425 F and line a baking sheet with parchment paper for easy cleanup afterwards.
    \nCarefully cut both of your spaghetti squash in half lengthwise using a very sharp large chef\u2019s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place, cut side up, on your baking sheet.<\/h3>\n

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    Brush all insides lightly with 1 Tablespoon of oil and season lightly with sea salt and pepper.<\/h3>\n

    Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.<\/h3>\n

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    Once the squash is finished roasting, remove from the oven and carefully flip them back up like a boat.<\/h3>\n

    Use a fork to lightly scrape and loosen the ‘spaghetti’ strands from the inside of each squash. Let cool slightly.<\/h3>\n

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    Heat the remaining 1 Tablespoon of oil in a skillet and cook the beef until it starts to brown. Drain and remove any excess grease. Sprinkle it with garlic powder, Italian seasoning, sea salt and pepper.<\/h3>\n

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    While your beef cooks, place the marinara sauce and cottage cheese in a blender and blend together until creamy.<\/h3>\n

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    Pour this creamy sauce over your cooked beef, stir to combine well.<\/h3>\n

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    To assemble your casserole, scoop the fleshy noodles out of the spaghetti squash; Divide it in half.<\/h3>\n

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    Use the first half to layer your lasagna casserole dish. Drizzle with half of the beef sauce then sprinkle with 1\/2 cup of parmesan cheese.<\/h3>\n

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    Repeat the layers finishing the top with your remaining shredded cheese.
    \nBake at 375 degrees f. for 25 minutes, or until bubbly.
    \nEnjoy it while it’s hot.
    \n\u2764\ufe0fRachel<\/h3>\n

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