Spaghetti Squash Lasagna [21 Day Fix Approved]

If you read my New Year’s Resolutions, then you know I’m on this crazy diet called the 21 Day Fix. It’s actually not that crazy, because it makes you more conscious of portion sizes and food groups. But it’s definitely challenging.

If there’s one thing I’ve learned so far, it’s that 21 days is so much longer than you think when you’re counting portion sizes and tallying meal plans. (And limiting your alcohol intake.)

But I’m doing it! Or at least I’m trying.

The cool thing is, it feels like a lot of others are too. There are so many resources online – whether my favorite cheat sheet or simple Pinterest recipe inspiration. And it definitely helps to have Dan doing it with me (in fact, he’s been even more disciplined than I have!)

So in order to avoid getting super burnt out by salads that are #basic, we’ve been trying to get as creative as possible. This lasagna is exactly that.

It’s a bit time-consuming for a weeknight, but totally perfect for a Saturday night – when you’re drinking one of your allotted three 4-oz glasses of wine and going semi-stir-crazy from not being able to hit the town.

If you’re like me and looking for other 21 Day Fix recipe inspiration (or even just simple healthy recipes for the New Year), check out my fave collection below. Enjoy!

Spaghetti Squash Lasagna

Serves 4
21 day fix score (1 serving): 1 red, 1 green, 1 blue


1 spaghetti squash
2/3 cup skim mozzarella, shredded
1 cup skim ricotta cheese
1 lb spicy turkey sausage, casings removed
For the sauce:
1/2 red onion, chopped
3 cloves garlic, minced
2 cans diced tomatoes
1 can tomato sauce
1/4 cup fresh chopped basil
Pepper, to taste


Heat oven to 400 degrees F. Prep a baking sheet with parchment paper. Cut off ends of squash (about 1/2 inch). Then cut squash into 1-inch rings. Lay flat on parchment and bake for 30 minutes. (I like this photo tutorial from BuzzFeed.)
Meanwhile, make your sauce. Heat a large, deep skillet over medium heat. Coat with nonstick spray and add onion. Cook for five minutes or until translucent, stirring occasionally. Add garlic and pepper, and continue sauteing for another two minutes. Add diced tomotoes and sauce, cover and lower heat, stirring occasionally for 25 minutes. After 25 minutes, add chopped basil, stir and remove from heat.
While your sauce cooks, saute sausage in a medium skillet until browned, breaking apart into small pieces. 
Once squash is done, remove from oven and let cool for 5-10 minutes. Pull away spaghetti strands with a fork, removing as much flesh from the skin of the squash as possible, putting the spaghetti strands in a small bowl.
Lower oven temperature to 375 degrees F.
Now that your squash is ready, it’s time to make the lasagna. Spray an 8×8 casserole dish (or round deep dish like I used) with nonstick spray. Add 1/3 of sauce to bottom of pan, followed by 1/2 the squash, 1/2 the sausage, 1/2 cup ricotta and 1/3 cup mozzarella. For the next layer, start with 1/3 of the sauce, followed by the remaining sausage and 1/2 cup ricotta. End with the remaining sauce and 1/3 cup mozzarella.
Bake for 20-25 minutes or until it starts to bubble on the sides. Remove from oven and enjoy.

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