Lasagna holds a special place in my heart. I really love it and find it so comforting. However it's not exactly light. When I came across this recipe on Paleomg and modified it a bit. I was excited to try it out, as I happened to have spaghetti squash and the rest of the ingredients on hand. It requires a bit of time, mainly just because you bake the spaghetti squash first and then bake it again with the sauce in the casserole. It is quite simple though and tastes great. It makes a lot and is perfect for dinners or lunches.
This recipe could easily be made vegetarian just omit the meat and add in more veggies.
1 large spaghetti squash
1 pound italian sausage ( I had to ask S about this, and ended up buying sausages and removing the casing. can you buy the meat on its own?)
½ yellow onion, diced
1 cup tomato sauce (mine had herbs mixed in already. If yours is plain add some dried basil and oregano)
salt and pepper, to taste
3 eggs, whisked
(optional: add anything you like with pizza: I added yellow pepper and a bit of cheese on top)
Preheat oven to 400 degrees.
Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
Once squash is done cooking (about half an hour more), remove threads and place in an 8x8 or 11x7 greased baking dish
Place a large pan over medium heat. Add italian sausage and onion ( and pepper and other veggies if using). Cook until pink no longer remains in the sausage and it is broken up into pieces.
Add tomato sauce to the pan and mix well.
Add sausage mixture to the 8x8 dish and mix well with spaghetti squash threads.
Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn't give when you press on it in the middle of the dish.
Let rest for 5 minutes before serving.