Spaghetti Squash “Lasagna” - Here’s a guilt free, indulgent dinner idea that we’ve been making on a regular basis for years. It tends to be one of our go-to recipes when we're trying to eat healthy, but are craving lasagna. Hope you enjoy it!
Spaghetti Squash “Lasagna” - Here’s a guilt free, indulgent dinner idea that we’ve been making on a regular basis for years. It tends to be one of our go-to recipes when we're trying to eat healthy, but are craving lasagna.
Mike & Matt
Flatiron Pepper Company
1 large spaghetti squash
12-16oz Italian Sausage
1 jar marinara
1 clove garlic
8oz fresh mozzarella
Flatiron Pepper - Four Pepper Blend
Slice a large spaghetti squash in half lengthwise and remove inner seeds
Lightly oil and season with salt and pepper, then place face down on a baking sheet. Bake for 15-20 minutes (slightly undercooked).
While the squash is cooking, pinch off small quarter sized chunks of the Italian sausage without the casing and saute in a skillet. Add 1 minced garlic clove and 1 tbsp of Flatiron Pepper - Four Pepper Blend to the skillet. The Chile peppers will start to mix with the oils coming off the sausage, delicious!.
Once the spaghetti squash is done, run a fork against the inside of the squash, peeling out the spaghetti like strings. Pull out the baking dish, start with a light layer of marinara, then layer on a thin layer of spaghetti squash, then a layer of sausage, followed by on healthy layer of Ricotta cheese, followed by another layer of marinara, followed by yet another layer of spaghetti squash, then the rest of the italian sausage and marinara. On the final top layer, place chunks of fresh mozzarella on top along with dollops of the remaining ricotta cheese. Make sure to sprinkle several shakes of Four Pepper Blend on the cheese so the peppers melt into the cheese as it bakes.
Place back in the oven and broil until the cheese is golden brown..Remove from the oven and let cool for 10 minutes. Top with fresh basil, shredded parmesan cheese, and a few shakes of Four Pepper Blend..Enjoy! Mike & Matt