I can’t even begin to tell you how much I love this spaghetti squash lasagna. I already love spaghetti squash but this lasagna recipe took it to a whole new level. It is so easy to make and it is low in calories. Cooking and serving the lasagna right in the spaghetti squash halves makes clean-up a breeze.
If you haven’t had spaghetti squash before, you have to try it! It is a low-carb and delicious substitute for pasta. When cooked, the flesh of the spaghetti squash separates into spaghetti like strands. You simply use a fork to scrape it from the sides of the squash. There are 42 calories in a cup of spaghetti squash. Compare that to the 221 calories in a cup of cooked spaghetti. That’s a huge calorie difference!
In addition to saving some calories, spaghetti squash provides these essential nutrients:
These nutrients can help:
I made this for my mother-in-law who is gluten intolerant and she loved it! If you are preparing this for someone who has gluten allergies, be sure to check the ingredients on the sausage to make sure it doesn’t contain gluten. If you are in a hurry and don’t want to make a homemade sauce, a jar of sauce also works. I have done this and it tastes just as good, it just might add a couple more calories. Definitely give this recipe a try, you won’t be disappointed. My kids even ate it up with no complaints!
When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells. Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the 4 shells and place on a baking sheet.