Creamy White Spaghetti Squash Lasagna.
Ingredients
- 2 medium spaghetti squashes
- 2 tbsp avocado oil
- 1 tbsp olive oil
- 1 medium sweet onion, diced
- 1 pound ground sausage
- 3 cloves garlic, crushed
- 5 oz fresh baby spinach
- ¼ cup butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 ½ cups whole milk mozzarella cheese, shredded and separated
- 1 ½ tbsp Italian seasoning
- ½ tsp garlic powder
- 1 tsp sea salt
- ½ tsp black pepper
For the cheesy filling
- 16 oz whole milk cottage cheese
- 1 cup grated parmesan cheese
- 2 eggs
- 1 tsp salt
- ½ tsp black pepper
Instructions
Roast the spaghetti squash
- Preheat the oven to 400℉ and line a baking sheet with parchment paper.
- Slice the squashed in half lengthwise and scoop out the seeds.
- Drizzle the inside of the squash with avocado oil and sprinkle with a pinch of sea salt.
- Place the spaghetti squash cut side down on the baking sheet and poke the squash with a fork to make a few holes for venting.
- Roast the squash for 30 to 40 minutes until the outside is lightly browned and fork-tender, not mushy.
- Remove the squash from the oven and flip over. Let the squash cool until you can safely handle it, then use a fork to scrape the strands of spaghetti away from the sides of the squash. Set aside.
Make the cheese filling
- In a medium-sized bowl, add the: cottage cheese, parmesan, eggs, salt, and pepper. Mix together well with a wooden spoon and set aside.
Make the lasagna
- Preheat the oven to 375℉ and spray a 9 x 13 baking dish with avocado oil spray or grease with butter.
- In a large skillet, heat the olive oil over medium-high. Add in the diced onion and ground sausage. Cook until the sausage is fully cooked and the onion is soft and translucent.
- Next, add in the garlic and fresh spinach and continue cooking until the spinach has completely wilted and the water has cooked off. Remove the mixture from the pan and set aside.
- In the same pan, melt the butter over medium heat and then whisk in the flour to make a roux. Then slowly whisk in the milk and cream until everything is smooth.
- Next, stir in 1 ½ cups of shredded mozzarella, Italian seasoning, garlic powder, salt, and pepper.
- Add the sausage and spinach mixture into the white sauce and stir everything together.
Assemble the lasagna
- To assemble: Repeat the steps below 2x. (Make sure to end with the shredded mozzarella cheese on the top.)1. Spread 1 cup of the white meat sauce on the bottom of the baking dish. 2. Place a layer of spaghetti squash noodles over the top of the sauce. 3. Now spread ½ cup of the cheese filling onto the squash noodles. 4. Top with a handful of shredded mozzarella cheese.
- Cover with foil or parchment paper and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes or until everything is bubbly and the cheese is fully melted. Cool for 10 minutes and serve!