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
Servings: 5 servings
Calories: 243kcal
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 tablespoon extra virgin olive oil
- 2 cups kale shredded, stems removed
- 19 ounces marinara sauce no sugar added
- 2 tablespoons minced garlic
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 3 tablespoons grated parmasean use nutritional yeast for Paleo or Whole30
Instructions
- 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.
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!
Nutrition
Serving: 1serving | Calories: 243kcal | Carbohydrates: 27g | Protein: 27g | Fat: 5g | Cholesterol: 49mg | Sodium: 684mg | Potassium: 1069mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3430IU | Vitamin C: 43.7mg | Calcium: 153mg | Iron: 3.9mg