Low Carb Spaghetti Squash Lasagna

Happy New Years to all of you, I hope you all brought in the New Year with love and caring thoughts and I wish you prosperity and happiness through this 2016. I am looking forward to sharing my recipes and ideas to help keep you healthy and keep on track with controlling your weight.

Spaghetti Squash should be one of us Low Carbers best friends, just like cauliflower. We need to find more recipes with this squash. The carb count for one cup is 5.5 net carbs.
Next time I make this Low Carb Spaghetti Squash Lasagna I need to take my fork and really shred all of the squash to loosen it up, press it down then add all of the layers,or you could just bake the squash, scrape it from its shell and add the meat mixture, peppers, tomatoes and cheese on top.
I did find it easier to eat, but I do like the appearance of everything in the shell. It is so pretty!!!!
I ended up having squash left over in the shell, so I have decided my next video will be making something with the left over squash.
Stay tune for next week’s Post!

Ingredients

Spaghetti Squash Lasagna

1 lb ground chicken

1 medium onion

8 oz sliced mushrooms

1/3 cups yellow peppers

1 cup of shredded cheese

½ tsp salt

1 tsp garlic salt

1 tsp dry parsley

½ cup parmesan cheese

1 cup chopped cherry tomatoes

¼ cup Sun dry tomato pesto

1 tsp Chili garlic sauce

Instructions

Cut Spaghetti Squash in half-length wise. Scrape out the seeds and inners.

Add water (1 inch) to an oven safe dish, turn the squash cut side down in the dish.

Place in oven at 400F for 40-60 minutes.

While the squash is baking, add your ground meat into skillet cook till slightly brown add onion, mushrooms, salt, garlic salt and dry parsley. Cook until mushrooms and onions are done. Add pesto and chili sauce, cook for 3 minutes more.

Final step is to add the parmesan cheese, stir and set aside.

Now that the squash is cooked remove from oven turn over and take a fork and scrape some of the squash with a fork to loosen it up.

Layer the bottom of squash with ¼ of the tomato pieces, next layer with meat mixture, layer with cheese, next layer peppers, more meat mixer and sprinkle with cheese and top with the rest of the tomatoes.

Place in oven at 400F for another 35 minutes, remove and serve.

One half of the squash is quite large so I cut it in half and we split it.

4 servings

Yield: 4.9 net carbs

Stay healthy and live well
Gayle