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.
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!
Spaghetti Squash Lasagna
- 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
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.
- Remove from the oven and immediately remove the tin foil to allow the squash to cool. Then turn the oven down to 375 F.
Add oil to a large sauté pan and bring to medium heat.
- After a minute or two, add turkey breast and minced garlic. Using a spatula, break up the meat and stir periodically until browned.
- While the meat browns, whisk together the egg white and almond milk in a small bowl.
- Add the egg white to the meat once browned with Italian seasoning and marinara sauce.
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.
Using a fork, separate the spaghetti squash from the skin.
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.
- Cover the casserole dish with tin foil. Bake at 375 F 35 minutes until top is brown.
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