A delicious Italian treat, made low-carb and with less calories, how can you say no to Spaghetti squash lasagna!
You will still taste the same amazing flavor of lasagna, but healthier! And you won’t feel guilty for having seconds.
Italian Spaghetti Squash Lasagna
This is a healthy and delicious way to enjoy a fantastic cheesy Italian dish without the crazy calories!
- 1 small spaghetti squash 2-3 lbs
- 1 lb ground chicken
- 3 Tbsp Italian seasoning
- 2 cloves garlic finely minced
- 1/2 yellow onion finely diced
- 24 oz marinara sauce homemade or jarred
- 1 cup Mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
- 1/4 cup Panko bread crumbs or Italian bread crumbs
Preheat oven to 400°
Cut spaghetti squash in half lengthwise and remove seeds. Spray with Olive oil and place cut side down on a baking sheet with parchment paper or foil.
Bake for about 40-45 minutes, or until tender and easily shreds with a fork.
While squash is baking, brown the ground chicken in large skillet with the garlic, onion and Italian seasoning. Cook until browned, drain any grease and set aside.
Remove the squash from the oven and reduce oven and lower the temperature to 350°.
Using a fork, scrape spaghetti squash into "noodles". Use a clean towel and squeeze the excess moisture out of noodles. You can also do this with a paper towel.
Lightly spray an 8'' x 8'' baking dish with olive oil spray.
Layering, cover the bottom of the dish with marinara sauce, 1/2 of spaghetti squash noodles, 1/2 ground chicken mixture, and 1/4 of the Mozzarella cheese. Repeat with second layer. Evenly top with Parmesan cheese and remaining Mozzarella. Sprinkle the bread crumbs and spray lightly with olive oil spray. This will help to bread crumbs brown in the oven.
Bake for 25- 30 minutes or until golden brown and bubbly. Serve with crusty garlic bread and a side salad!