Spaghetti Squash Chicken Lasagna Recipes

LIGHT CHICKEN AND SQUASH LASAGNA

Steps:

• Preheat oven to 400 degrees, with racks in middle and upper third. Divide squash between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring squash and rotating sheets halfway through. Let sheets cool on wire racks.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add chicken and cook, stirring occasionally, until cooked through, 4 minutes. Add cayenne, basil, and marjoram and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer chicken to a medium bowl.
• Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the chicken, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the squash, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

SPAGHETTI SQUASH LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brush the inside of the squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
• Bake in the preheated oven until softened, about 45 minutes. Remove from oven. Cool until easily handled, 5 to 10 minutes. Scrape out strands of squash with a fork and transfer to a bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix half of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into the squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.
• Spread half of the squash mixture in a 9x13-inch baking dish. Ladle half of the spaghetti sauce on top. Sprinkle with half of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.
• Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.

SPAGHETTI SQUASH "LASAGNA" WITH CHICKEN SAUSAGE

Steps:

• For the cashew ricotta: Bring a medium saucepan of water to a boil. Boil the cashews until softened, 5 to 8 minutes. Alternatively, place the cashews in a bowl and cover with water. Cover with plastic and soak until slightly softened, for at least 1 hour.
• Drain the cashews using a slotted spoon and transfer them to a food processor. Reserve the soaking liquid.
• Add the lemon juice, nutritional yeast and salt to the blender and pulse until finely ground. Add about 1/4 to 1/2 cup of the cashew soaking liquid a little at a time until the mixture is smooth, creamy and resembles ricotta cheese.
• For the lasagna: Poke the squash all around with a fork, then microwave it in 5-minute increments, rotating in between, until the outside is soft and yields a little when pressed with your fingers, about 15 minutes total. Be careful when rotating and removing the squash, as it will become very hot.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the onions and cook until softened, 10 minutes. Add the vinegar and cook until the onions are golden brown, 10 minutes. If the onions dry out, add a dash of water to the skillet.
• Remove the chicken sausage from its casings, add it to the skillet and cook, breaking it up in small crumbles with a wooden spoon, until browned and cooked through, 6 to 8 minutes.
• When the squash is cool enough to handle, slice it in half, scoop out the seeds, then scrape out the flesh with a fork into a medium bowl. Discard the skin and seeds.
• To assemble, layer the spaghetti squash, marinara sauce, sausage-and-onion mixture and cashew ricotta in four 30-ounce glass containers or a 9-by-13-inch baking dish. Top with the sliced basil and serve.

VEGETARIAN SPAGHETTI SQUASH LASAGNA BAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Brush squash flesh with 2 tablespoons olive oil and season generously with salt and pepper. Place squash halves, cut-sides down, on the prepared baking sheet.
• Bake in the preheated oven until squash pierces easily with a fork, about 50 minutes. Remove from the oven and let sit for about 30 minutes.
• Reduce the oven temperature to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with nonstick spray.
• Mix ricotta cheese, 1/2 cup Parmesan cheese, and egg together in a small bowl.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Add shallot and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in Italian seasoning and a little salt and pepper. Add spinach; cook until wilted, about 2 minutes.
• Take a fork and run it lengthwise in the squash flesh to create noodles. Add those noodles to the skillet, along with diced tomatoes; mix to combine. If too dry, add some tomato juice from the can. Add lemon-pepper and thyme.
• Transfer 1/2 of the tomato-squash mixture to the prepared baking dish. Top with all of the cottage cheese mixture, then layer in the remaining tomato-squash mixture. Sprinkle with remaining 1/2 cup Parmesan cheese.
• Bake in the preheated oven until cheese is melted and browned a bit, about 30 minutes. Let sit for 10 minutes to set up before serving.

LASAGNA-STYLE SPAGHETTI SQUASH

Steps:

• Cut squash lengthwise in half; remove and discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high 16-18 minutes or until tender., When squash is cool enough to handle, use a fork to separate strands; transfer to a microwave-safe dish. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Stir in marinara sauce, cottage cheese, spinach, tomatoes, basil and Parmesan cheese., Cook, covered, on high 14-16 minutes or until heated through. If desired, sprinkle with additional Parmesan cheese and basil.