Lasagne made with Spaghetti Squash

Very good!!!

1 small spaghetti squash
1 lb ground turkey or beef
1 jar spaghetti sauce
1 cup part skim ricotta cheese
1 egg
dried oregano
dried basil
salt
pepper
1/4 cup parmesan cheese
1 cup mozarella cheese

Heat oven to 400 deg
put spaghetti squash in the microwave for 1 1/2 mins to soften it.  Once it cools a bit, slice it in half...scoop out the seeds and pulp.  Fill a large pot 1/2 way full of water.  Place the squash flesh side down in the pot and cover...let boil for 10 mins....take off the heat, drain the water and let it cool a bit..brown 1 lb ground turkey or beef...drain...add 1/2 cup spaghetti sauce to the meat....combine ricotta, egg, seasonings, parm cheese.in a separate bowl...set aside..
Spray a baking dish with cooking spray... spread a small amount of spaghetti sauce in the bottom of the pan...carefully handle the squash over a bowl...using a fork shred the inside..it will come out like spaghetti..add 1/2 cup of the sauce to the squash....put a layer of the squash in the pan..next add a layer of the meat mixture...then the ricotta mixture...layer 1/2 cup of the moz cheese....repeat the layers finishing up with the cheese...
bake for 15-20 mins just until the cheese melts.

this seems like a lot, but it's so easy and it's so yummy..my husband and 3 yr old son loved it and came back for more!

Sounds real good.  I cooked a asquash yesteray and just added sauce like spaghetti.  Wouldn't have thought of this though.  Hmmm, have some ricotta laying around the frig.  Might have to add it in.

I roast my squash in the oven though.  Cut in half; drizzle with olive oil and salt/pepper;  place upside down and add some water to the pan to steam it.  Bake at 425-450 about 45-50 minutes.  You're actually baking it so that probably cooks the squash more.  Thanks for the idea.  Adds some protein...and flavor!

I have used it in other dishes but this one quickly became one of my favorites :)

Another idea I picked up while watching Hungry Girl is using the Spaghetti Squash (which, let's be honest is OK but doesn't taste like pasta) to "cut" the pasta.

Next time I may go 1/2 squash and 1/2 angel hair pasta and see what happens.

I haven't been able to eat pasta without it making me sick for almost 6 yrs now...so the spaghetti squash is a great alternative for me...I don't think it tastes that much like pasta but it does allow me to continue making "pasta" dishes :)

I have used zucchini or eggplant sliced the long way to make lasagna noodles.

I will have to try that!

Have you tried Al Dente Pasta (its a protein egg noodle that is reduced in carbs and has protein) or Miracle Noodles which are 100% fiber and zero calories?

I haven't...since my 1st surgery pasta has been one of those things that has consistently made me sick so I tend to stay away from it but I will have to try it to see how it works for me..thanks for the information