August R.O.M. Spaghetti Squash Lasagna
I’vemade this a few times and it continues to be a hit! Two thumbs up from my husband which is always a good sign with something new! He always begs for thirds! Full of great flavors and perfect for lunch the next day! A great lower carb alternative to traditional lasagna.
3 oz. almond cheese
2 spaghetti squash(I cook it in the Nuwave Pro for 15 min)
1 zucchini chopped
1 red bell pepper chopped
1 yellow onion minced
4 cloves garlic minced
3 chicken breasts chopped
2 Italian sausage links chopped
4 egg whites
1/2 tsp. Paprika
1/4 tsp. Cayenne pepper
1/2 tsp. Sage
1 tsp Oregano
Prepare spaghetti squash by cutting in half, de-seed and bake in the oven for 30 min or in Nuwave Pro for 15min. Pull away the flesh of the squash with a fork in bowl. Mix with egg whites and set aside. Mince garlic and bell pepper and saute in pan over medium-heat with (extra virgin olive oil) EVOO. Add the Italian sausage and chicken, spices, and onion and cook until meat begins to brown.
In a 9×13 glass baking dish, layer your ingredients in the following order: squash, sauce, meat mixture, zucchini, almond cheese, squash, sauce, meat, cheese. Bake at 350 for 30-45 minutes. Wait 10-15, cut in sections and enjoy!
Nutrition Facts: Servings: 9 Serving size: 1 square
Cals: 250, Fat: 4g Carbs: 24g Protein: 35g Fiber: 2.5g Sodium: 327mg Potassium: 880mg