Spaghetti Squash Lasagna with Italian Chicken Sausage
Spaghetti squash lasagna with hot Italian chicken sausage and a homemade spicy tomato sauce, topped with parmesan cheese and baked till crispy on top
Servings: 4large servings
1large spaghetti squash,3 to 3 1/2 pounds
For the Sauce
1/2poundground spicy Italian chicken sausage(I bought mine in the meat case at Whole Foods)
1teaspoondried Italian seasoning
1/2teaspooncrushed red pepper flakes(can sub 1/4 tsp. cayenne pepper)
28oz.can fire-roasted crushed tomatoes
1/2tsp.each salt & pepper, or to taste
For the Lasagna Assembly
3tablespoonsparmesan 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!