Sunday, February 7, 2016

21 Day Fix Approved Spaghetti Squash Lasagna

Last night my menu said Fish, Couscous and Vegetables. The kids said, "We want pizza!" I thought, man, that sounds good. I just stared at my menu and finally said screw it. I just am not in the mood fish tonight. BUT, wasn't ready to throw in the towel and go hog wild. I had to come up with a comfort food that would satisfy. We just had pasta this week, and although that is a meal I could eat every day its an easy one to make on busy days. I had tried spaghetti squash chow mien a couple weeks ago and it was a total failure, but I thought I would give it a good old italian try this time! Hence, lasagna! It turned out delicious and was even more food that I could eat! Its a keep for sure!! 

Spaghetti Squash Lasagna

Serves 2


  • 2 small spaghetti squash
  • 1 1/2 cup ground Italian Turkey Sausage
  • 1 yellow onion
  • 6 cloves garlic (you could use less based on your preference)
  • 1 tsp coconut oil
  • 1 1/2 cup low fat cottage cheese
  • Italian seasoning
  • 2 cups Spaghetti sauce (with no or very low sugar and sodium)
  • 2/3 cup mozzarella cheese
  • Fresh Basil Leaves


  1. Cut squash in half and remove seeds. Place upside down (skin up) in roasting pan in about an inch of water and roast for 45 minutes at 400. 
  2. While Squash is cooking, chop onion and garlic. Heat  1tsp coconut oil on pan and sauté  onion and garlic for about 4 minutes. Add sausage and cook until no longer pink. Remove from heat. 
  3. When squash is finished, remove from oven and turn squash over. Remove water from the bottom of the pan. 
  4. Take two forks and gently pull squash away from the walls of the squash. 
  5. Add a spoonful of sauce to each squash half and gently mix with squash. Sprinkle with Italian seasoning. 
  6. Divide the meat mixture between all of the squash. 
  7. Top with another spoonful of sauce
  8. Add Cottage Cheese and sprinkle again with Italian Seasoning.
  9. Top with one more spoonful of sauce
  10. Top with Mozzarella Cheese
  11. Bake for 20 minutes.
  12. Broil for about 2-3 minutes to brown the cheese on top.
  13. Remove from oven and add fresh basil leaves to the top.


 ** If you are doing the 21 Day Fix 2 Squash Halves = 2 Green, 2 Red, 1 Purple & 1 Blue

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