Angela Roberts of the Spinach Tiger blog and Bakery made a low-carbSpaghetti Squash Lasagna Casserole.(see recipe below) For more recipes or information on Spinach Tiger Bakery, visit www.spinachtiger.com.
Spaghetti Squash Lasagna Casserole
1 large spaghetti squash
1/2 pound loose Italian Sausage, cooked (more if you like)
2 cups tomato sauce (make recipe below or use your favorite)
8 ounces ricotta cheese
2 cups mozzarella cheese
1/2 cup grated pecorino romano or parmesan cheese
Quick Homemade Tomato Sauce: 1 large can San Marzano tomatoes
2 tablespoons olive oil
2 garlic cloves
Microwave squash for five minutes to soften. Cut stem off about one inch from top. Slice squash lengthwise, remove seeds with large spoon. Brush with olive oil, put flesh side down in baking dish with water that goes up about two inches. Bake for about 30 minutes. In meantime, make tomato sauce (or use a sugar free tomato sauce of choice). Tomato Sauce Instructions Heat oil in sauce pan. Add garlic cloves and fry just until garlic is golden. Remove. Add tomatoes, breaking up with your hand as you put in pot. Season with salt and pepper. Cook on low while spaghetti squash is baking. Use a stick blender to make smooth sauce if desired. Assembly Once spaghetti squash has cooled, use a fork to shred into spaghetti like tendrils. Place some tomato sauce on bottom of your baking dish. Add all of the spaghetti squash. Mix in cooked sausage, grated pecorino or romano cheese Dollop in ricotta cheese evenly. Add more sauce as needed. You won’t need a lot of sauce. Cover with mozzarella. Bake at 400 degrees for twenty minutes or until the cheese is thoroughly melted.