I LOVED this. It is really similar to the eggplant lasagna, but I felt like it was worth giving its own post. I like to make the spaghetti squash ahead of time so it is easy to handle after being cooled.
- 1 large spaghetti squash
- sea salt and pepper
- avocado oil or coconut oil
- 1 15oz container of whole milk ricotta
- 1/2 cup plus 1/2 cup shredded mozzarella cheese
- 1 egg
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh chopped basil
- 1 lb ground italian sausage, cooked and set aside (make sure to check ingredients for carbs or frankenfoods)
- 1 cup pasta sauce (Wild Oats organic has very low net carbs)
Preheat the oven to 400 degrees. Cut the spaghetti squash into 1 inch thick rings, discarding the top and bottom of the squash. Line a large baking sheet with parchment paper. Brush both sides of squash with avocado oil, sprinkle with salt and pepper, and place in a single layer on the baking sheet. Bake for 35 minutes. Allow squash to cool before peeling off the rinds. Between two dish towels, press the squash to remove excess moisture. You can also put into a skillet over medium-high heat to get rid of the extra moisture as well. Set aside.
Reduce oven to 375 degrees.
In a bowl, combine the cheeses (using only 1/2 cup of mozzarella cheese), egg, and basil. In a glass baking dish, use the back of a spoon to spread a thin layer of the pasta sauce on the bottom. Lay a single layer of squash on top of the sauce, gently spreading and pressing with your fingers. Spread 1/2 of the cheese mixture on the squash, sprinkle half of the sausage, and spoon a small amount of sauce over the sausage and cheese layer. Continue layering (two layers of each ingredient, total). Put remainder of sauce on top and spread. Sprinkle remaining mozzarella cheese over the top (can also add some parmesan to the top). Bake for 25 minutes.