Spaghetti Squash Lasagna Casserole

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This recipe is probably my most requested recipe, ever - and rightly so! It is a dish that I make every single week because it is just too good and so easy. Plus, one recipe creates enough meals for 2-3 days, which, for leftover-lovers like me, is the dream. It seriously tastes like a real lasagna, but without all the carbs, gluten, and general feeling of heaviness after consuming. Also, I sneak a couple cups of greens into the recipe so it's pretty much the same thing as eating a salad... right?

Couple things I need to address. I've taken a MAJOR hiatus from here lately - honestly, life has been a little bit crazy and I haven't been the most motivated to spend a lot of time coming up with new recipes. I'm hoping that will turn around soon so bear with me, k? Also, this is now my THIRD savory recipe in a row. What is this madness? I know I'm usually a dessert queen, but trust me, this warming and hearty recipe is just what you need while the weather is still brisk outside. Plus, you can omit the cheese and it is an AMAZING Whole 30 dish (I know it's February now and everyone is probably done with their January Whole30, but hey, it's a lifestyle, right?). Last thing - I am embarrassed to admit that I actually started typing this blog post up in December and am only now getting around to publishing it. Procrastination at its finest.

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Pro tip: I usually bake a large spaghetti squash (instead of a medium one) on Sunday when I meal prep other vegetables. I just cut it in half, remove the seeds, and throw in the oven. Once cooled, I remove the squash "threads" and put one half in a container for use in the recipe the day after and the other half in the freezer for the next time I make it. To freeze, I put it in a freezer ziplock bag and flatten it out for easy defrosting. This speeds up the process once I actually go to make the recipe on a week night. Efficiency tips for the win!

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spaghetti squash lasagna casserole (gluten free, low carb)

Servings: 8

Time: 60 mins

Difficulty: Easy

Ingredients:

  • 1 medium spaghetti squash (see my "Pro-tip" above)
  • 3 tsp avocado or coconut oil
  • 1 large yellow onion, diced
  • 1 lb ground beef
  • 2-3 cups spinach
  • 1 - 24oz jar of marinara sauce (I LOVE and swear by Rao's Homemade Arrabbiata sauce)
  • 3 large eggs
  • 1/2 cup grated parmesan (omit for paleo/whole30)
  • 1/2 cup shredded mozzarella (omit for paleo/whole30) 

Directions

  1. Preheat oven to 375 degrees. Carefully cut the spaghetti squash in half, lengthwise. Scoop out the seeds and strings with a spoon and lay face down on a baking sheet lined with parchment. Bake for 40-45 minutes until the top gives slightly when pressed. Let cool. Turn up the oven to 400 degrees.
  2. While the spaghetti squash is cooking, heat a skillet on medium high heat. Add the avocado or coconut oil to the hot skillet and sauté the diced onions until translucent. Add the ground beef, using a wooden spoon to break up the meat, and cook until browned, about 5-7 minutes. Add the spinach and marinara sauce and cook until the spinach has wilted and sauce is bubbling. Let cool for about 10 minutes. 
  3. In a large bowl, whisk the eggs. Add in 1/4 cup of parmesan and 1/3 cup of shredded mozzarella. Fold in the slightly cooled sauce into the egg mixture. Using two forks, pull the spaghetti squash "threads" apart and add to the sauce. Fold until evenly incorporated and pour into a 9x13 casserole dish. Top with remaining cheese over the top.
  4. Bake in 400 degree oven for 20-25 minutes until the cheese is browned and the sides are slightly bubbling. Let cool for 15-20 minutes before serving (I know it's hard to wait, but try!). Enjoy!