I know we all have a "want" for some pasta every once an a while! I also know that eating "real" pasta can be a gut buster. So, as much as I would love to sit down with a full pan of regular lasagna and eat it with a fork and no guilt. My body nor my jeans agree with that, so such is my life. This recipe is something I have wanted to try for a while, I am a cheese addict, but I am lactose intolerant, see my issue? Ricotta cheese is easier on my stomach and the one cheese I can get away with eating, but for some reason I NEVER utilize it in my recipes, which I should because it's very high in protein and I mean... it's still cheese! On top of all of this, it is a great make ahead recipe as well! I wouldn't recommend freezing it, BUT you can make it 2 days ahead put it in the fridge covered before you bake it and it will be amazing. So let's dive right in shall we!?
Ingredients ............................ 1 Pound Sausage (pork, turkey, or chicken) 3 Cloves of Garlic 1/2 White Onion
1 1/4 C. Ricotta Cheese 1 Egg 1/3 Cup Tomato Sauce (Sugar Free) 1 Large or 2 Small Spaghetti Squash (4 Cups) 2 Tbsp Olive Oil 2/3 Cup Mozzarella Cheese 2 Tbsp Parmesan Cheese 1/2 Tbsp Fresh Parsley 1/2 Tbsp Fresh Basil Salt & Pepper Instructions 1. Preheat Oven to 400 degrees 2. Cut the Spaghetti Squash in half length wise, remove seeds, brush with olive oil and sprinkle with salt and pepper. Place in oven skin side up and bake for 35-40 minutes or until fork tender. Let cool and then remove the insides and set aside. 3. In a large pan, place olive oil and onions and cook over medium heat, add in garlic after 4-5 minutes and cook for an additional 2 minutes. 4. If sausage has casings make sure to remove, add the sausage to the pan and cook through! 5. Make sure you remove any extra moisture from the squash by placing it in a kitchen towel and squeezing the extra liquid out. Place back in bowl. Add in the egg, parmesan cheese, and salt and pepper to taste and stir together. 6. In 8x8 dish, spoon in half of the tomato sauce to cover the bottom of the pan. Next layer the sausage and onion mixture, then the layer of ricotta cheese, and top with remaining tomato sauce. Top with chopped basil and parsley. FINALLY cover with shredded mozzarella cheese. 7. Bake in the oven until cheese is melted and bubbly about 15-20 minutes! 8. Enjoy! PRO TIP: If you are doing the 21 Day Fix this recipe for a 4th of the pan mixture would be 1 Red 1 Green 1/2 Blue!
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