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Spaghetti Squash Lasagna

My Life in Moderation

Organic Ingredients

1 lg spaghetti squash

6 lg turkey bratwurst sausages (I use Lilydale sausages, but any ground meat will work in this recipe)

10 crimini mushrooms, finely chopped

1 small yellow onion, minced

1 pkg chopped spinach, thawed, strained, and finely minced

500g ricotta cheese

6-8 garlic cloves, minced

2 tbsp minced fresh basil

1/3 cup grated Parmesan

650ml tomato basil pasta sauce (PC Black Label, as it's low carb)

2 cup shredded mozzarella or Italian blend cheeses

1-2 tbsp avocado or olive oil

Real Salt & black pepper, to taste


Cut the spaghetti squash in half lengthwise, and remove the seeds. Drizzle with avocado or olive oil, and season with S&P. Place cut-side down on a baking sheet and roast at 375 for 30 minutes (you want to be able to shred the strands, yet not fully cook the squash).

In a large saucepan, remove the turkey sausage from the casings and start browning. You can use any ground meat, but the Lilydale turkey brats are really yummy. Once the fat starts rendering out, add the mushrooms, onion, and 5 of the minced garlic cloves. Saute until the meat is fully cooked and lightly browned.

In a large bowl, mix the spinach, ricotta, remaining minced garlic, basil, and Parmesan, and stir until well combined.

In a greased 8x10 baking dish, assemble your lasagna by layers, starting with tomato basil sauce, then some spaghetti squash, a layer of the ricotta mixture, a sprinkle of mozzarella, and repeat until all ingredients are used up. Finish with mozzarella, and bake at 375 for 30 minutes, or until bubbly and browned. You can broil for a few minutes at the end if you wish to crisp up the cheese. (Serves 8)

And as most pasta recipes go, this is even better leftover the next day!!

MACROS: 392cals, 25g fat, 25g protein, 8 net carbs, 5.8g sugar