Baked Spaghetti Squash Lasagna
A veggie-packed take on traditional lasagna. This recipe is great for a quick weeknight dinner. In fact, the oven does most of the work.
Servings Prep Time
2-4servings 15minutes
Cook Time
1hour
Servings Prep Time
2-4servings 15minutes
Cook Time
1hour
Ingredients
Instructions
  1. Preheat the oven to 375 degrees.
  2. Use a fork to pierce several holes along the midline of the squash. Place it in the microwave and cook for 3 to 5 minutes on high.
  3. Pull the squash out of the microwave and cut along the midline.
  4. Brush the squash with olive oil and place it in the oven to cook, skin side up.
  5. Bake for 30 to 45 minutes until the squash is fork tender.
  6. While the squash is cooking, chop onion, bell pepper, and mushrooms.
  7. Heat 1 tbsp of olive oil in a frying pan. Add the vegetables and Italian sausage to the pan. Cook until the meat is browned and the vegetables are tender.
  8. Next, stir in the sauce and then set aside the mixture until the squash is done.
  9. Once the squash is done, use a fork to loosen the squash from the skin, add dollars of ricotta, add in the sauce mixture, and top with cheese.
  10. Place the squash back into the oven for another 15 to 20 minutes until the cheese is melted. Then top with herbs and enjoy!!
Recipe Notes

Feel free to add or substitute any other veggies you have on hand. You can also use whichever spaghetti sauce or marinara sauce you have on hand.

Here’s a link to Meghan making the recipe if you’d like to watch: http://okcfox.com/news/morning-news/tasty-tuesday-lasagna-spaghetti-squash-bowl