December R.O.M. Spaghetti squash lasagna remixed! Switch up your traditional Christmas dinner dish this year!

Okay so I’ve already posted a recipe for spaghetti squash lasagna but I’ve switched it up to bit and had to share! It’s DELICIOUS!! Lasagna is a traditional dish that many have on Christmas day so I figured I’d post my new recipe for you all to try. Again, spaghetti squash is a lower carb alternative to lasagna noodles. This recipe is packed with TONS of veggies and protein. I also experimented with cashew cheese… sounds interesting I know, but it’s a great substitute for ricotta cheese and is extremely easy to make. I hope you enjoy this recipe as much as we do! It doesn’t last very long in our household! Enjoy the layers of great flavors in lasagna without nearly as many carbohydrates! Bon Appétit!!  Happy Holidays!!!


Main Dish:

  • 1 lb. hot or mild organic Italian sausage
  • 1/2 lb. 97/3 organic extra lean ground beef
  • 1 1b.  organic chicken breast
  • 1 egg
  • 1 yellow onion chopped
  • 4  tomatoes sliced
  • 28 oz. can organic peeled tomatoes and sauce
  • (1) 6 -oz can tomato paste
  • 20 oz. frozen spinach
  • 1 1/2spaghetti squash
  • 1 1/4 c. cashews
  • 1/2 c. unsweetened almond milk
  • 3 cloves of garlic minced

Seasonings forlasagna sauce:

  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 tsp. salt
  • 1 tsp black pepper
  • 1/2 tsp red pepper flakes (optional)

Seasonings for cashew cheese:

  • 1/2 tsp celery salt
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper


Prepare spaghetti squash by cutting in half, de-seed and bake in the oven for 30 min or in Nuwave Pro for 15minutes.  Let cool then  using a fork,  loosen the “spaghetti” strands from the inside of the squash and scrape into a bowl. Beat an egg and mix into the spaghetti squash noodles.

•Soak cashews in water for a few hours.
•Add 2 tsp of olive oil in a large pot and sauté onion and garlic over medium heat, or until onions are tender
•Add Italian sausage, ground beef and chicken in pot, cook until meat is browned. Drain fat
•Add tomatoes,tomato paste and  lasagna sauce spices. Allow sauce to simmer in pot for 30 -45 min.
•While sauce is cooking, in a frying pan with a little olive oil, sauté mushrooms (with seasonings of choice). Set sautéed mushrooms aside.

To make cashew cheese/spinach mixture:
•Squeeze water out of thawed spinach and place in a bowl
•Drain water from cashews, and pour cashews into a food processor
•Add almond milk and spices to the food processor
•Pulse until cashews become a smooth and creamy consistency (similar to ricotta cheese see pic bellow)
•Add the cashew cheese into the bowl with spinach and blend together
•Preheat oven to 350-degrees F and get out a 9 x13 pan

•Smooth a little bit of the lasagna sauce along the bottom of the pan
•Place one layer of spaghetti squash noodles across the bottom of the pan
•Add about half of cashew cheese and spinach mixture along the top of the noodles layer. Then add half of the pan of sautéed mushrooms
•Top with lasagna sauce enough to cover the top.
•Repeat the above steps with a second layer of spaghetti squash noodles, cashew cheese/spinach, etc.
•Bake uncovered for about 50-60 minutes or until edges start to bubble.
•Remove from oven, let stand a few minutes, and serve! SO YUM!!!

Nutrition Facts:

Serves 12

Servning size = 1 (3×3) inch square –  290 calories, 18g carbohydrate(15g net), 25g protein,  15g fat, 3.5g fiber