Spaghetti Squash Lasagna Bowls

Happy holidays! I love coming home to Pittsburgh. Things are so much slower here compared to NYC! I was lucky enough to have almost a week off for both Thanksgiving and Christmas this year. My days have been spent resting, cooking delicious family meals, doing a little work from home, and (my favorite!) entertaining my niece and nephew.

Now my family understands and supports my paleo lifestyle, but does not eat this way themselves. So for every dinner, the question is, what can I eat that you have on hand, or what can I prepare for all of us that everyone is guaranteed to enjoy? These Spaghetti Squash Lasagna Bowls were the PERFECT answer! The squash is not just a gluten-free replacement for noodles, but also a great way to deliver bundles of tasty sausage, tomatoes, and cheese. It makes the whole thing so much more fun and tastes EXACTLY like lasagna! Paleo or not, everyone at the table enjoyed this comforting winter meal.

Spaghetti Squash Lasagna Bowls

Tender strings of spaghetti squash are perfect for getting tangled up between chunks of sausage, hearty vegetables, and rich tomato sauce. When topped with ricotta and shredded parmesan, the flavors are reminiscent of traditional Italian lasagna.

Ingredients

2 large spaghetti squashes

1 pound bulk Italian sausage (pork, chicken, turkey, mild, spicy, whatever!)

Β½ large sweet onion, chopped

8 oz cremini mushrooms, wiped clean and chopped

2 cloves garlic, minced

S&P

Jar of marinara sauce

1 cup chicken broth

1 container whole milk ricotta cheese (sub Oh She Glows Basil Cashew Cheeze for dairy-free)

Shredded parmesan cheese (omit for dairy-free)

Directions

Preheat oven to 375 degrees Fahrenheit. Cut squashes in half longways, and place cut sides down on a baking tray. Bake in oven for 40 minutes, or until flesh can be scraped with a fork. Let squashes cool until they can be easily handled. Meanwhile, make the sauce!

Brown sausage in a saucepan over medium-high heat until cooked. Add onions, mushrooms, and garlic. Cook until fragrant and vegetables are translucent, about 5 minutes. Season with S&P. Add marinara sauce and chicken broth. Stir until combined, and let simmer on low heat while spaghetti squash finishes cooking.

When squash is cool enough to handle, use a fork to loosen strands of squash inside the rind. Ladle each squash bowl with a heaping cup of sauce. Top with ricotta and parmesan to taste and serve!