So I had my first dream about cupcakes last night since starting the Whole30 program. I’m seriously surprised it took an entire week for my sugar obsession to seep into my sleep! But enough about that, I’m trying not to dwell on it (aka drool on my keyboard).
Ahem. Hello, delicious spaghetti squash lasagna. You are by far the best thing to happen to this no-carb household in April.
When I first started looking for Whole30 dinner ideas, Juli’s site was super helpful! It’s a paleo food blog, so it wasn’t difficult to adapt her recipes(if anything needed to be changed). She calls this recipe “Pizza Spaghetti Pie” but Ryan started calling it healthy lasagna after we first tried it, and that stuck!
Instead of pizza sauce, I added peeled, crushed tomatoes and seasoning. I also threw some spinach in for some extra vitamins and nutrients! And honestly, we bought a five pound bag of spinach from Costco last week (WHY?) and are trying not to be wasteful… so spinach is now a part of every meal.
Please ignore how terribly unphotogenic this dinner is and try it! I promise you’ll love it. And, if you aren’t following the Whole30 Program, this healthy spaghetti squash lasagna means you can totally top off that glass of red wine.
- 1 large spaghetti squash
- 1 lb mild Italian sausage
- ½ yellow onion, diced
- 1 28 oz can crushed tomatoes
- 1 T Italian seasoning (basil, thyme, oregano, rosemary)
- 1 T garlic salt
- ½ T pepper
- 1 cup spinach leaves
- 3 eggs, whisked
- Preheat the oven to 400.
- Cook your sausage and onions in a large skillet (about 10-15 minutes, until browned).
- Meanwhile, cook your spaghetti squash. Cut it in half, then scoop out all of the seeds and pulp (like a pumpkin!). Place both sides face down on a large plate and cover with plastic wrap and cook in the microwave for 8 minutes.
- Once the spaghetti squash is done, let cool for a few minutes and use a fork to get the noodle-like strands out. Place them in a large mixing bowl.
- When the sausage and onions are ready, pour in the mixing bowl with the spaghetti squash. Add the crushed tomatoes, seasoning and spinach leaves. Whisk the three eggs and add to the bowl too. Stir it all together well, then pour into a greased baking dish (8x8 or 9x9 would work) and bake for roughly 40 minutes, until the top is fairly firm. Enjoy!