Spaghetti Squash Lasagna Casserole (Low Carb)

Submitted by 76sarah

"Spaghetti squash layered with ricotta and goat cheese mixture covered with tomato sauce and more cheese. Very forgiving recipe--feel free to add your own touches."

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photo by joanne.naismith

Ready In:: 3hrs 45mins
Ingredients:: 12
Serves:: 8

ingredients

1 large spaghetti squash (mine was about 4.5 pounds)
4 ounces chevre cheese
15 ounces ricotta cheese
8 ounces mozzarella cheese, grated
1 egg
¹⁄₄ cup grated parmesan cheese
2 (28 ounce) cans of whole tomatoes with basil
1 lb of bulk Italian turkey sausage (spicy or sweet)
1 small onion, finely diced
4 large garlic cloves, minced
salt and pepper
2 tablespoons olive oil

directions

Preheat oven to 400 degrees.
Prick squash all over with fork and roast in oven for an hour or until it seems soft when you press on it.
Take it out and leave on counter until cool.
Meanwhile, brown turkey sausage in large pot with 1 tablespoon of olive oil, breaking it up into small pieces. When brown add onion and half of garlic. Cook until onion is transparent and add tomatoes breaking them up with a spoon. Partially cover and simmer over low heat for a couple of hours, stirring occasionally. Add salt and pepper to taste.
When squash is cool, cut it in half and scoop out seeds. Scoop out the rest of the squash and set aside in a bowl. Add rest of garlic to rest of olive oil in a big frying pan over medium heat. When the garlic becomes fragrant add spaghetti squash and sauté for a few minutes until the squash begins to brown. Add salt and pepper to taste.
Mix together ricotta, chevre, parmesan, egg, and half of mozzarella.
Preheat oven to 375 degrees and pour a ladleful of sauce in the bottom of a lasagna pan to coat. Add squash. Top the squash with the ricotta cheese mixture and top the whole thing off with the rest of the sauce and then the rest of the mozzarella. Bake for an hour until brown and bubbling all over. Let rest for 10 minutes or so and serve.

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Reviews

Wow! This was an incredible recipe that we all loved! This may be the "new" lasagna in our house! I made a few changes: used ground beef instead of sausage, omitted the goat cheese bcuz I didn't have any, and added mushrooms to the sauce. Used diced canned tomatoes, reduced the onion, used a combination of minced garlic and garlic powder, and butter instead of olive oil. It was awesome, and I will definitely make this again! Thanks for Sharing! :)

Miss Chriss Kitchen
We grew Spaghetti Squash this year and I looked for recipes to add variety. This was superb! Nice and cheesy. I did cut it in half for just two of us and it was enough for two meals. We don't eat meat so I used Morning Star crumbles in place of the sausage and increased the garlic as we like the taste of it. It was just as good reheated for the second meal. I will be making this again.

caranda62
I cannot stop talking about this recipe. It is the best recipe I have found on here. I even made it for my Italian husband's family and I have been asked to bring it to every family dinner!! I wish I could give more than 5 stars because this recipe deserves it!!

LizaP
Wowwwwww this was amazing. I'm a vegetarian so I used Boca meat crumbles and my carnivore DH said it was one of the best things I've ever made. I also substituted fat free cottage cheese for the ricotta, and as a result I calculated only 330 calories per 1/8 of a 9x13 pan. Naturally, then, we each had two and a half pieces. Haha. :)

NewlywedRunner
Very good! I used leftover spaghetti squash and roasted tomatoes and basil from the garden instead of using canned, but otherwise followed the recipe. It was a love-hate thing for the family - 5 loved it, one hated it.

Elisa72

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Tweaks

This was a hit last night when we had my family over to celebrate my father's birthday. It is really decadently delicious. Like other reviewers indicated, it is a bit labor intensive and takes a long time to make, but it was not that difficult and was worth the compliments. The only changes we made were to substitute Field Roast (vegan) sausages for the turkey sausage and we didn't read the directions carefully to meld the sauce for several hours, so we cooked for about 1 hour with no lid. This is a keeper that I will make on other special occasions. Thanks!

Dr. Jenny
Awesome recipe! Had never cooked spaghetti squash before and this was a great recipe to try it with. I have several people already wanting the recipe. The only thing I did differently was use fresh basil instead of dried and add Oregano and didn't use the Chevre cheese because I couldn't find any. It was absolutely delicious and made enough to freeze for later. Thank you!

healthymom2012
I made this tonight for supper and thought it was good. I make my squash by cutting it in halve, clean out the seeds (keep the seeds for roasting by making Recipe #50958) place in dish cut side down, add 1-2 inches of water and micro for 10 min each half or until you can stick a fork through it easily. I only used the mozzarella and freshly grated Parmesan cheese. I did not use any meat and used spaghetti sauce instead of tomatoes. I only baked 30 min as the cheese on top was nice and brown. You couldn't even tell you were eating squash where the cheese was nice and thick. Makes a very good meatless lasagna and the squash is so healthy for you.

Catnip46
We grew Spaghetti Squash this year and I looked for recipes to add variety. This was superb! Nice and cheesy. I did cut it in half for just two of us and it was enough for two meals. We don't eat meat so I used Morning Star crumbles in place of the sausage and increased the garlic as we like the taste of it. It was just as good reheated for the second meal. I will be making this again.

caranda62
Wow! This was an incredible recipe that we all loved! This may be the "new" lasagna in our house! I made a few changes: used ground beef instead of sausage, omitted the goat cheese bcuz I didn't have any, and added mushrooms to the sauce. Used diced canned tomatoes, reduced the onion, used a combination of minced garlic and garlic powder, and butter instead of olive oil. It was awesome, and I will definitely make this again! Thanks for Sharing! :)

Miss Chriss Kitchen