This 21 day fix spaghetti squash lasagna was a huge hit in our home. We love Italian dishes, but when mom is following the 21 day fix & likes to have her carbs at breakfast this is a great carb free option. This recipe can be prepped the night before or can even be cooked prior to serving & kept in the fridge. We have eaten this served right out of the hot oven & have had it reheated for dinner, both taste great. I don't always like the way food taste reheated up, but I can honestly say there isn't a difference with this dish. So in order to get started let's talk about all the ingredients you will need to make this dish.
1 cup yellow onions, diced (2 onions)
3 cloves garlic, minced
1 cup zucchini, diced
1 lb lean ground beef or lean ground turkey
1 tsp basil (fresh preferably)
1 tsp oregano
1 (14oz) can crushed tomatoes no salt added
6 cups spaghetti squash, cooked and scraped
8 oz part skim Ricotta cheese
1 1/4 cup Mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
2 jars of Pelican's Tuscan Garden Sauce
I use a 9x13 pan for the final dish. Serves 8 people (enough for the 5 of us & extra lunches or extra dinner for us if the kids want pizza one night)
First thing you want to do is split the spaghetti squash in half on a cutting board. Make sure you have a large sharp knife to do this. It is difficult to cut, so you may have to use those muscles.
After you cut them in half, you want to scrap out the center of seeds.
I use a grapefruit spoon, which makes this process super simple. The spoon has sharp edges.
Then place the squash center down in a pan that is lined with a little water. Put it in the oven at 400 degrees for 40 minutes.
Slice up the zucchini, onions & mince the garlic. While the spaghetti squash is cooking. You will want to cook the ground beef in a little garlic infused coconut oil or garlic infused olive oil, then add the zucchini, garlic, basil, oregano & onions to beef mixture. Cook until the meat is brown. Then set aside.
Once the spaghetti squash is cooked, you will take a fork and easily scrape out the squash. Then set aside in a large dish.
Line the bottom of the pan with sauce.
Then cover the sauce with half of the spaghetti squash & then with the ground beef mixture. Scoop the ricotta on top & try to cover the meat mixture as best as you can with the ricotta. Then place the rest of the spaghetti squash on top of the meat mixture.
After the meat is place on the spaghetti squash, add the rest of the sauce to cover the meat.
Now it is time to cover the sauce with the parmesan cheese & mozzarella cheese prior to baking.
Cover with foil & bake for 15-20 minutes at 400 degrees. You want the cheese to be melted prior to pulling out of the oven & serving. If you are following the 21 day fix, 1 serving will count as: 1 blue, 1 red, 1/2 purple, 1 1/2 green. I hope you enjoy this dish as much as my family does!