Spaghetti Squash Lasagna {GF, Low Cal, Paleo}

Paleo Spaghetti Squash Lasagna! A healthy casserole perfect for a make ahead meal. Easy to make, packed with protein, feeds a crowd and is freezer friendly! Gluten Free + Paleo + Low Calorie

It’s Monday & I’ve got a yummy casserole recipe for you! I’ve made this Spaghetti Squash Lasagna a thousand times. Well, maybe not a thousand times. But a lot of times. Every time I make it, I say “this time I’m gonna shoot it and put it on the blog.” Yeah… that’s been said more than 20 times.

I added this casserole to my meal rotations last year. It’s so darn easy and filling. Don’t let the number of steps in the instructions scare you, it’s much easier than it looks.

Pro-Tip: Make the meat sauce and cook the spaghetti squash ahead of time, then store it in the fridge until you’re ready to bake it. My friend has an awesome video for making spaghetti squash in the microwave. It makes dinner time much easier when you break up the steps!

Another way to do it, is toss everything in a casserole dish, cover, place in the freezer, and take out a few days before baking. I’ve done this before when I know I’m going to be out of town. Very convenient!

The recipe does make a lot of food so make sure you work up your appetite before diving in! Speaking of working out…

Last week I realized how out of strength I am. Since surgery, I’ve been doing the same workouts with a few new things sprinkled in here and there until I fully healed. I completely changed everything I was doing. Added compound movements and intervals into my circuits.

The day after my first new workout I felt like I never worked out before. I was like why am I so sore? Oh yeah, because I’m doing different things.

When you do the same movement the same way over and over, it’s easy to do them mindlessly and not realize they’re no longer challenging the muscles. Obviously, that’s what happened to me because I’ve been sore like it is no body’s business. Either that or it’s old age. Haha.

After many injuries, no estrogen and a major surgery, I feel old! But I’m grateful to be feeling this good and have increased mobility. Now I need to challenge that mobility!

So if you want to see change in your body, the key is challenging yourself in the gym and in the kitchen. Start by finding a healthy recipe you love and building more change from there. I can’t think of a better healthy recipe to start with than this Spaghetti Squash Casserole!

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Spaghetti Squash Lasagna

Paleo Spaghetti Squash Lasagna! A healthy casserole perfect for a make ahead meal. Easy to make, packed with protein, feeds a crowd and is freezer friendly! Gluten Free + Paleo + Low Calorie

Author Skinny Fitalicious

Prep Time 30 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 45 minutes

Servings 5 servings

Calories 243 kcal

5 from 1 vote

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Ingredients

• 1 spaghetti squash about 6 cups, sliced lengthwise with seeds removed
• 1 lb. ground turkey breast or ground meat of choice
• 1 egg white
• 1/4 cup unsweetened almond milk
• 1/2 tbsp. extra virgin olive oil
• 2 cups kale shredded, stems removed
• 19 ounces marinara sauce no sugar added
• 2 tbsp. minced garlic
• 2 tsp. Italian seasoning
• salt and pepper to taste
• 3 tbsp. grated parmasean use nutritional yeast for Paleo or Whole30

US Customary - Metric

Instructions

1. Preheat oven to 425 F. Slice the spaghetti squash in half and remove the seeds. Place the two halves of spaghetti squash on a baking sheet lined with parchment paper. Salt & pepper the cavities of the squash, cover with tin foil and bake 45-50 minutes until tender.

2. Remove from the oven and immediately remove the tin foil to allow the squash to cool. Then turn the oven down to 375 F.

3. Add oil to a large sauté pan and bring to medium heat.

4. After a minute or two, add turkey breast and minced garlic. Using a spatula, break up the meat and stir periodically until browned.
5. While the meat browns, whisk together the egg white and almond milk in a small bowl.
6. Add the egg white to the meat once browned with Italian seasoning and marinara sauce.

7. Turn the heat to high a few minutes until the mixture begins to bubble. Once bubbling, reduce to low. Next stir in the shredded kale. It should wilt easily. Turn off the heat and set the mixture aside.

8. Using a fork, separate the spaghetti squash from the skin.

9. Using a square 8x8 casserole dish, layer the meat sauce on the bottom of the pan in an even layer, then layer spaghetti squash over it. Repeat the layers until all the sauce and spaghetti squash is gone. I usually get 4 layers. Sprinkle cheese over the top.

10. Cover the casserole dish with tin foil. Bake at 375 F 35 minutes until top is brown.

Recipe Notes

• My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
• If you love this recipe, check out my cookbook for more delicious recipes!

Course Dinner

Cuisine American

Keyword casserole, dairy free, gluten free, lasagna, low calorie, marinara, Paleo, spaghetti squash, turkey, Whole30

Nutrition facts per serving (1serving)

Calories 243 kcal

Fat 5 g

Saturated Fat 0 g

Cholesterol 49 mg

Sodium 684 mg

Potassium 1069 mg

Carbohydrates 27 g

Fiber 5 g

Sugar 10 g

Protein 27 g

Vitamin A 3430 %

Vitamin C 43.7 %

Calcium 153 %

Iron 3.9 %

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What I Used For The Recipe

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.