SPAGHETTI SQUASH CHICKEN LASAGNA
Have to feed a crowd? Craving something comforting? Need a quick and easy weeknight meal? Looking for a recipe that freezes beautifully? This Spaghetti Squash Chicken Lasagna checks all the boxes.
Provided by Min Kwon, M.S., R.D.
Categories main-dish
Time 1h50m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Cut the squash in half lengthwise and remove the seeds and any visible strings. Place the two halves cut-side down on a baking sheet and bake until soft, about 45 minutes.
- In the meantime, coat a 13-by-9-inch baking dish with cooking spray. Heat the oil in a large saucepan over medium heat. Add the onion and saute until translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the kale and chicken and cook down, about 5 minutes. Sprinkle with salt and pepper, and turn off the heat.
- In a large bowl, combine the ricotta, egg, 1 1/2 cups mozzarella cheese and the cooked kale mixture. Stir until well combined and sprinkle with salt and pepper.
- Spread 1/2 cup of marinara sauce on the bottom of the prepared baking dish, then spread half of the cooked spaghetti squash on top. Top with half of the ricotta mixture followed by 1 cup of marinara sauce. Repeat the layers once more, ending with a layer of sauce; sprinkle the top with the remaining 1/2 cup of mozzarella cheese.
- Bake until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 25 to 30 minutes. Let stand for about 10 minutes, then top with basil, if using, and serve.
Nutrition Facts : Calories 362 calorie, Fat 16 grams, SaturatedFat 7 grams, Sodium 608 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 28 grams
SPAGHETTI SQUASH LASAGNA
Hearty and delicious vegetarian meal that everyone will love!
Provided by BJBP
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brush the inside of the squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
- Bake in the preheated oven until softened, about 45 minutes. Remove from oven. Cool until easily handled, 5 to 10 minutes. Scrape out strands of squash with a fork and transfer to a bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix half of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into the squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.
- Spread half of the squash mixture in a 9x13-inch baking dish. Ladle half of the spaghetti sauce on top. Sprinkle with half of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.
- Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 19.9 g, Cholesterol 79 mg, Fat 19.5 g, Fiber 1.5 g, Protein 25.9 g, SaturatedFat 10.8 g, Sodium 831.9 mg, Sugar 6 g
SPAGHETTI SQUASH "LASAGNA" WITH CHICKEN SAUSAGE
Steps:
- For the cashew ricotta: Bring a medium saucepan of water to a boil. Boil the cashews until softened, 5 to 8 minutes. Alternatively, place the cashews in a bowl and cover with water. Cover with plastic and soak until slightly softened, for at least 1 hour.
- Drain the cashews using a slotted spoon and transfer them to a food processor. Reserve the soaking liquid.
- Add the lemon juice, nutritional yeast and salt to the blender and pulse until finely ground. Add about 1/4 to 1/2 cup of the cashew soaking liquid a little at a time until the mixture is smooth, creamy and resembles ricotta cheese.
- For the lasagna: Poke the squash all around with a fork, then microwave it in 5-minute increments, rotating in between, until the outside is soft and yields a little when pressed with your fingers, about 15 minutes total. Be careful when rotating and removing the squash, as it will become very hot.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onions and cook until softened, 10 minutes. Add the vinegar and cook until the onions are golden brown, 10 minutes. If the onions dry out, add a dash of water to the skillet.
- Remove the chicken sausage from its casings, add it to the skillet and cook, breaking it up in small crumbles with a wooden spoon, until browned and cooked through, 6 to 8 minutes.
- When the squash is cool enough to handle, slice it in half, scoop out the seeds, then scrape out the flesh with a fork into a medium bowl. Discard the skin and seeds.
- To assemble, layer the spaghetti squash, marinara sauce, sausage-and-onion mixture and cashew ricotta in four 30-ounce glass containers or a 9-by-13-inch baking dish. Top with the sliced basil and serve.
BAKED SPAGHETTI SQUASH LASAGNA STYLE
This is an alternative to bland old spaghetti squash. It resembles baked Rigatoni and Lasagna. Kids also loved it! Give it a try!
Provided by Brisak
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
- Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
- Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
- Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
- Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
Nutrition Facts : Calories 279.8 calories, Carbohydrate 24.5 g, Cholesterol 26.7 mg, Fat 15.9 g, Fiber 5.8 g, Protein 14.1 g, SaturatedFat 5.9 g, Sodium 1294.5 mg, Sugar 8.9 g
CHEESY SPAGHETTI SQUASH WITH SAUSAGE
Spaghetti Squash is a delicious vegetable that tends to be a little on the "unknown" side. This recipe is one that my husband loves, because it has some meat in it, we eat this as a meal! Enjoy!
Provided by Leslie
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the squash in half and carefully remove the seeds.
- Be sure to cut around the edge so you don't cut into the squash itself.
- Turn halves upside down in a baking pan.
- Bake at 375-degrees for approx 45 minutes, or until the inside is soft.
- Let cool and carefully remove inside of squash with fork or spoon.
- It will look a lot like cooked spaghetti and come out in strands.
- Heat some olive oil in a skillet.
- Add the spaghetti squash strands, garlic and crumbled sausage.
- Cook on med until for approx 5 minutes.
- Add milk and cook until heated through and liquid is absorbed.
- Transfer to a warm bowl and toss with cheeses until mixed.
- Top with salt and pepper to taste.
- Enjoy!
Nutrition Facts : Calories 450.1, Fat 31, SaturatedFat 12.7, Cholesterol 69.8, Sodium 1231.3, Carbohydrate 20.5, Fiber 0.1, Sugar 0.8, Protein 23.8
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SPAGHETTI SQUASH LASAGNA WITH ITALIAN CHICKEN SAUSAGE
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- Place whole spaghetti squash in the oven and bake at 375 degrees for 1 hour and 20 minutes (or carefully cut in half, place on parchment-lined baking sheet, and bake for 50 minutes), or until strands inside are tender but not mushy.
- Remove spaghetti squash from oven and allow it to rest for 5-10 minutes before cutting it open with a large knife (if baked whole). It will still be very hot on the inside, so you may want to let it sit for 10+ more minutes to cool. Drain any liquid and scoop out seeds and gooey innards. Then, use a fork to scrape out the spaghetti strands and add directly to a greased 9x9 baking dish.
- While spaghetti squash is cooking, make the sauce. In a large skillet, sauté chicken sausage, onion, and garlic. Cook chicken sausage until it is no longer pink, breaking up with a wooden spoon as it cooks so there are no large pieces. Add Italian seasoning, crushed red pepper, and salt & pepper to taste. Add crushed tomatoes and stir. Simmer sauce on medium-low for 10-15 minutes, until slightly thickened.
- To the spaghetti strands in the baking dish, stir in beaten eggs and then the tomato sauce. Top with parmesan cheese or nutritional yeast.
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