Spaghetti Squash Lasagna

Introduce some veggies into your pasta. The kids will love it and you'll be happy with a healthy alternative.
Spaghetti squash lasagna

1 Tbsp. olive oil

1 lb. organic ground beef, chicken, OR turkey

1 onion, chopped

6 cups organic pasta sauce (jar)

5 cups cooked spaghetti squash, (patted very dry with paper towels)

2 cups cottage cheese (1%)

1 Tsp. dried basil

2 eggs

1/2 cup grated Parmesan cheese (divided)

2 cups shredded marble cheese (divided)


  1. Sauté beef and onion in olive oil until meat is no longer pink. Add 6 cups of pasta sauce to browned meat. Stir and remove from heat.
  2. Meanwhile, pierce a spaghetti squash all over with a fork. Microwave on high heat for 10-15 minutes until cooked through. Cut squash in half, remove the seeds and pulp, and scoop squash into a bowl. Let cool completely and wrap in thick layers of paper towel to dry squash thoroughly.
  3. In a separate bowl, stir together cottage cheese, basil, eggs, and 1/4 cup of Parmesan cheese.
  4. Spray two 8" x 8" glass baking dishes.
  5. Spoon a layer of sauce on bottom of each pan.
  6. Scoop 1 to 1/2 cups of spaghetti squash on top of sauce.
  7. Smooth a layer of cottage cheese on top of squash.
  8. Add second layer of sauce, squash and cheese mixture.
  9. Top with final layer of sauce.
  10. Sprinkle casseroles with shredded cheese and Parmesan cheese.
  11. Cover with double foil.
  12. Bake one casserole at 350 degrees for 30 minutes.
  13. Remove the tinfoil and bake another 15 minutes until cheese is bubbly.
  14. Remove from oven and let sit 10-15 minutes until casserole is cool and thickened.
  15. Freeze second casserole for another meal. When ready to serve, defrost until cool. Follow baking directions above.

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