I remember when I started my health journey in 2016; this was one of the first recipes I made for family and friends. It was a HIT and encouraged them to consider making a healthy switch themselves.
Now fast forward years later, and everyone STILL asks me for this recipe. The fun part is it’s dairy-free and naturally gluten-free, which makes it a perfect choice for those with dietary restrictions. However, if you’re feeling adventurous, you can easily switch up the ingredients to accommodate your preferences by adding in some dairy. Whether you choose to make it as is or customize it, I assure you, this dish does not disappoint when it comes to flavor, even being dairy and gluten free! Its delightful taste and versatile nature ensure that it will be a hit at any gathering, leaving everyone begging for the secret behind this delicious recipe.
To make this spaghetti squash lasagna I highly suggest making your own cashew cream cheese. Be sure to DOUBLE my recipe here.
Nicky’s Heavenly Spaghetti Squash “Lasagna”
Ingredients
Spaghetti Squash
- 1 spaghetti squash
- 2 tbsp olive oil
- salt and pepper
Sauce
- 1 large onion chopped
- 2 cloves garlic minced
- 1.5 lbs ground turkey or pork sausage
- 1 28 oz. can crushed tomatoes in juices
- 1 cup cooked green lentils optional
- 1/4 cup parsely chopped
- 1/2 cup basil chopped
- salt and pepper
Casserole
- 2 cups cashew cream cheese (see post for recipe) or sub ricotta cheese for dairy
- 3 cups fresh organic spinach if frozen use less (enough to layer)
- 4 oz creamy goat cheese log plain
- 1 cup nutritional yeast flakes or sub grated parmesan for dairy
- 1-2 cups myokinos cashew mozzarella cheese sub mozzarella cheese for dairy
Instructions
- Preheat oven to 350 degrees.
- Slice the spaghetti squash in half and scoop out the innards; discard or compost them. Drizzle inside of each half with olive oil and salt and pepper and place face down (with skin facing up) on a baking sheet. Add a small amount of water to the baking sheet. Bake for 45 minutes.
- While squash is cooking, heat olive oil in a large pan over medium high heat. Add onion and cook for 5 minutes. Add garlic and cook for an additional minute.
- Add sausage to the saucepan, breaking it up to form crumbles. Cook with onions and garlic until it is no longer pink, about 8-10 minutes.
- Add the tomatoes, parsley, basil, salt and pepper (and optional lentils) and simmer, uncovered for 15-20 minutes until thickened. Set aside.
- Remove squash from oven flip halves over (flesh side up) and let cool.
- Once spaghetti squash is cooled, use a large fork pull out the spaghetti-like strands.
- Spray a13x9 baking pan non stick spray. Place1/2 of spaghetti squash strands in pan to make a layer on the bottom.
- Next do a light layer of the sausage and sauce mixture.
- Add 1/2 of mozzarella cheese, forming the next layer.
- Sprinkle around the spinach evenly to cover the layer.
- Add the rest of the spaghetti squash to make the next layer.
- Add the cashew cream cheese on top, spreading evenly across the squash layer.
- Then pour remaining tomato/sausage sauce over top.
- Add remaining mozzarella and nutritional yeast flakes to complete the layering.
- Bake covered for 30 minutes or until bubbling.
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