Spicy Sausage Lasagna Spaghetti Squash that is easy to make and packed with flavor.
Spaghetti squash is one of my favorite foods to make. It is a squash where the meat is like spaghetti noodles when cooked. You can use a fork to pull it out, and it separates into noodles. You can see this in the photo below.
Spaghetti squash is a great substitute pasta for those who can’t have gluten, or prefer to reduce their carbs and white flour intake. And one of the things I love about making lasagna spaghetti squash is that it is eazy peazy, and tastes so good. Even my kids love it. I think I may have told my 9 year old that Lebron James eats it, and now he wants it almost every day. I lied. But for all I know, he does!
I love that my children will gobble it up. It makes it so much easier on me to make some dinner without having to listen to any whines or complaints. This is a variation to another Spaghetti Squash Lasagna I make. Similar idea, but instead of mixing all the ingredients before putting them in, I layer them as you would in a regular lasagna. I am not sure which version I like best.
Spicy Sausage Lasagna Spaghetti SquashPrint Pin Rate
- 1 medium sized spaghetti squash
- 1 lb spicy sausage
- 2 cups marinara
- 1 large egg
- 1 cup ricotta
- 1/2 cup cottage cheese
- 1 Tbs garlic salt
- 1 tsp parsley
- 1 tsp oregano
- 1 cup shredded mozzarella cheese or mozzarella blend cheese
- Fresh basil to garnish
- Cut spaghetti squash in half
- Scoop out inside seeds
- Place on a baking sheet, cut side down
- Bake at 350 for 35-45 minutes
- While cooking squash, brown your sausage crumbles and set aside
- Mix together the egg, ricotta, cottage cheese, garlic salt, parsley, and oregano
- When squash is done, turn it over, layer marinara, sausage, cheese mixture, until heaping
- Cover with shredded cheese
- Bake at 350 for 10-15 minutes until heated and bubbling through
- Broil 2-3 minutes until cheese turns golden
- Garnish with fresh basil and serve
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
I will definitely be using those 2 to make more of this. I hope you enjoy it as much as we do!
If you love lasagna but don’t want the noodles be sure to check out this Lasagna Stuffed Portobello
Or try this short cut lasagna: Lasagna Soup