Spaghetti squash lasagna with hot Italian chicken sausage and a homemade spicy tomato sauce, topped with parmesan cheese and baked till crispy on top
I think spaghetti squash is delicious, although it’s not quite the same as the real deal. So, I appreciate it for what it is and don’t expect it to taste exactly like carb-y, doughy pasta.
While I could never abandon my beloved pasta for spaghetti squash entirely, this spaghetti squash lasagna is a yummy, out-of-the-ordinary addition to my dinner menu.
If you’re a “volume” eater, it’s absolutely the thing for you. One giant serving (one-fourth of the pan!) of this spaghetti squash lasagna has just 326 calories, plus 20 grams of protein and 9 grams of fiber.
There are a few different steps (bake the spaghetti squash, put together a simple sauce, and then bake the “lasagna”), but most of the cooking time is hands-off. I often make tomato sauce in advance and either freeze it in mason jars or keep it in the fridge to use over the next few days.
I also popped the spaghetti squash in the oven before I left for a morning run. When I got back from my run, I quickly assembled the spaghetti squash lasagna and popped the baking dish in the oven. It was ready in time for lunch!
How to make Spaghetti Squash Lasagna
Using a small, sharp knife, poke holes all over the spaghetti squash. No need to cut it open- just place it on the middle oven rack and bake at 375 for an hour and 20 minutes. Let the squash cool for 10 minutes and then carefully slice it open. While the squash is roasting, you can make the tomato sauce.
Using a fork, scoop out the seeds and any “gooey” strings and discard, leaving behind these perfect strands that look just like spaghetti noodles. You can go ahead and add the spaghetti squash strands directly to a greased baking dish.
Beat three eggs with a hefty shake of black pepper and a sprinkle of sea salt. Pour beaten eggs over spaghetti squash strands in baking dish and stir. The eggs will help bind the baked spaghetti squash together. Stir in tomato sauce and sprinkle with parmesan cheese.
Bake at 375 degrees for 40 minutes, until the top is crispy and slightly browned. At this point, your house/dorm kitchen will smell incredible. Let it sit for five minutes or so, and then dig in!
If you try out this spaghetti squash lasagna, feel free to let me know in a comment or take a picture and tag me @livbane on Instagram. Hope you enjoy!
Spaghetti Squash Lasagna with Italian Chicken Sausage
- 1 large spaghetti squash, 3 to 3 1/2 pounds
For the Sauce
- 1/2 pound ground spicy Italian chicken sausage (I bought mine in the meat case at Whole Foods)
- 1 onion chopped
- 4 cloves garlic
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (can sub 1/4 tsp. cayenne pepper)
- 28 oz. can fire-roasted crushed tomatoes
- 1/2 tsp. each salt & pepper, or to taste
For the Lasagna Assembly
- 3 eggs, beaten
- 3 tablespoons parmesan cheese (can sub 2 Tbsps. nutritional yeast for dairy-free option)
- Place whole spaghetti squash in the oven and bake at 375 degrees for 1 hour and 20 minutes (or carefully cut in half, place on parchment-lined baking sheet, and bake for 50 minutes), or until strands inside are tender but not mushy.
- Remove spaghetti squash from oven and allow it to rest for 5-10 minutes before cutting it open with a large knife (if baked whole). It will still be very hot on the inside, so you may want to let it sit for 10+ more minutes to cool. Drain any liquid and scoop out seeds and gooey innards. Then, use a fork to scrape out the spaghetti strands and add directly to a greased 9x9 baking dish.
- While spaghetti squash is cooking, make the sauce. In a large skillet, sauté chicken sausage, onion, and garlic. Cook chicken sausage until it is no longer pink, breaking up with a wooden spoon as it cooks so there are no large pieces. Add Italian seasoning, crushed red pepper, and salt & pepper to taste. Add crushed tomatoes and stir. Simmer sauce on medium-low for 10-15 minutes, until slightly thickened.
- To the spaghetti strands in the baking dish, stir in beaten eggs and then the tomato sauce. Top with parmesan cheese or nutritional yeast.
- Bake at 375 degrees for 40 minutes. Serve hot and enjoy!