Spaghetti Squash Chicken Lasagna Recipes

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.

BEST SPAGHETTI SQUASH LASAGNA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place each squash half cut-side down on the prepared baking sheet.
• Bake in the preheated oven until easily pierced with a knife, about 45 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork. Transfer to a colander and place over a bowl to drain.
• While squash is baking, heat olive oil in skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add sausage, breaking it up with a sturdy spoon to remove clumps. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Stir Worcestershire sauce, Italian seasoning, and 1 teaspoon salt into the sausage mixture. Add crushed tomatoes, reduce heat to low, and simmer for 30 minutes. Add wine and cook for another 30 minutes.
• Mix ricotta cheese, Parmesan cheese, basil leaves, remaining 1 teaspoon salt, and pepper together in a bowl.
• Layer 1/2 of the shredded spaghetti squash, 1/2 of the ricotta mixture, and 1/2 of the meat mixture in a 4-quart glass baking dish. Repeat layers once more, and top with mozzarella cheese slices.
• Bake in the preheated oven, turning halfway through, until cheese is golden, about 1 hour.
• Remove from the oven and immediately top with thin basil slices. Allow to cool for about 10 minutes before slicing and serving.

BAKED SPAGHETTI SQUASH AND CHICKEN

Steps:

• Preheat the oven to 375 degrees. With a sharp knife, prick the squash in 2 to 3 places and set it on a baking pan. Bake for 30 minutes. Remove it from the oven, cut it in half lengthwise and scoop out the seeds. Return the squash halves, cut side down, to the baking sheet and bake for another 30 minutes or until tender.
• While the squash is cooking, heat the butter in a medium sized saucepan. Add the flour and cook for 1 minute, stirring continuously. Add the garlic, broth and bring the mixture to a boil, whisking all the while. Add the chicken and simmer, uncovered, for 3 to 5 minutes or until chicken is cooked through. Remove from the heat and stir in the milk or heavy cream. Season with 1 teaspoon of salt and pepper to taste; set aside and reheat over low heat when you remove the squash from the oven.
• Remove the squash from the oven. With a fork rake the squash until it separates fully into strands and only the shell remains. Transfer the strands to pasta bowls. Remove the chicken sauce from the heat, stir in the cheese and parsley or basil and adjust the seasoning. Serve the sauce over the strands of squash.

SPAGHETTI SQUASH LASAGNA

Steps:

• Preheat oven to 375 degrees F.
• Line baking sheet with foil or a silicone baking mat. Set aside. Cut spaghetti squash in half lengthwise. Remove seeds and membrane. Place spaghetti squash, cut side down, on prepared baking sheet. Bake in preheated oven for 40-45 minutes, or until tender and it shreds easily with a fork like noodles.
• While squash is cooking, brown hamburger in large skillet with garlic, diced yellow onion and Italian seasoning. Break up meat and cook until completely browned, drain grease and set aside.
• When spaghetti squash is done cooking, remove from oven and reduce oven heat to 350 degrees F. Scrap spaghetti squash flash into stringy noodles. Press excess moisture out of noodles with a paper towel.
• Lightly coat a 8'' x 8'' baking dish with nonstick spray. Evenly layer half of spaghetti squash, half of marinara sauce, half ground meat and half cottage cheese in baking dish. Repeat with second layer. Evenly top with Parmesan cheese and Mozzarella.
• Place in preheated oven and bake for 30 minutes or until golden and bubbly.

MILLION DOLLAR SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees. Spray a rimmed baking sheet with non-stick spray.
• Cut the spaghetti squash in half length-wise. Scoop out the seeds and discard. Drizzle the inside of the squash with olive oil and sprinkle with salt.
• Place spaghetti squash flesh side down on the prepared baking sheet at bake for 1 hour or until fork tender.
• Use a fork to scrape out long strands of squash, scraping across the width of the squash.
• Brown the ground beef over medium heat in a large skillet.
• Drain the grease and add the marinara to the pan. Cook for 5 minutes over low heat to heat through.
• Add the cream cheese, sour cream, and parsley to a small mixing bowl and stir well to combine.
• Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
• Place half of the spaghetti squash in the prepared baking dish.
• Top the squash with half of the meat sauce and all of the cream cheese mixture.
• Add the remaining spaghetti squash followed by the remaining meat sauce.
• Sprinkle on the grated mozzarella.
• Bake for 20 minutes or until cheese is melted and casserole is hot.
• Serve immediately.

SPAGHETTI SQUASH CHICKEN LASAGNA

Steps:

• Preheat the oven to 375 degrees F. Cut the squash in half lengthwise and remove the seeds and any visible strings. Place the two halves cut-side down on a baking sheet and bake until soft, about 45 minutes.
• In the meantime, coat a 13-by-9-inch baking dish with cooking spray. Heat the oil in a large saucepan over medium heat. Add the onion and saute until translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the kale and chicken and cook down, about 5 minutes. Sprinkle with salt and pepper, and turn off the heat.
• In a large bowl, combine the ricotta, egg, 1 1/2 cups mozzarella cheese and the cooked kale mixture. Stir until well combined and sprinkle with salt and pepper.
• Spread 1/2 cup of marinara sauce on the bottom of the prepared baking dish, then spread half of the cooked spaghetti squash on top. Top with half of the ricotta mixture followed by 1 cup of marinara sauce. Repeat the layers once more, ending with a layer of sauce; sprinkle the top with the remaining 1/2 cup of mozzarella cheese.
• Bake until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 25 to 30 minutes. Let stand for about 10 minutes, then top with basil, if using, and serve.