*Grain Free *Gluten Free *Low Sugar *Lower Calorie

Spaghetti squash is becoming a staple in my kitchen. I am so glad it’s back in season and I can experiment with this versatile veggie. Spaghetti squash is a lower calorie, high fiber alternative to lasagna or parts noodles. Spaghetti squash also trumps commercial pasta in vitamins A, B,C,E and K and minerals like zinc, manganese and potassium which are great for boosting immunity for the cold season ahead.
This recipe for lasagna is a crowd pleaser in my house. The secret ingredient is the fennel seed. It makes the ground beef really take on an Italian sausage flavor. I use a heavy hand with all of the ingredients so feel free to add extra-unless you have an aversion to one of the spices. You can’t really mess this up. You can even add cayenne pepper or red pepper flakes to add some heat to the lasagna.

Recipe:

1 lb Grass fed Beef
1/2 a large Spaghetti Squash or 1 med spaghetti squash
1/2 cup red onion
3/4 cup Gruyere Cheese
1/2 cup shredded Parmesan cheese
1/2 can tomato sauce
1 can diced Italian style tomatoes
2 cups spinach
1 cup part skim ricotta cheese
1 egg
1 Tbsp fennel seed
1 Tbsp minced garlic
2 Tbsp dried oregano
2 Tbsp fresh chopped basil or dried
Salt to taste
Red pepper flakes to taste

.Heat oven to 400. Slice squash lengthwise and clean out seeds. .Place open side down in cooking pan with water covering squash halfway. Set in oven and cook 40 minutes.
. Begin to brown ground beef in pan, when half way cooked, add red onion, fennel seed, 1 tbsp of oregano and garlic. Cook until beef is brown and onion is translucent.
.Set aside 1/3 of meat mixture (to add to sauce later)
.Add spinach to meat and onion mixture and cover with lid to steam spinach. Stir occasionally.
.Use reserved 1/3 meat mixture to combine in a saucepan with tomato sauce and diced tomatoes. Cook over low heat and stir occasionally for ten minutes.
.Once squash is cooked, use a fork to remove the strands and put into a bowl. Season with a little bit of oregano and salt
.Lower oven to 350
.Combine ricotta cheese, egg, the rest of the oregano and half of Parmesan cheese. Salt to taste. Stir well.
.Ladle some of the meat sauce on the bottom of a 9×13 pan.
.Next layer the spaghetti squash evenly over sauce.
.Layer meat, onion and spinach mixture.
.Top with ricotta mixture and spread evenly
.Pour remaining sauce over ricotta mixture
.Top with shredded Gruyere and remaining Parmesan cheese.
.Bake for 15 minutes then broil for 5 minutes
.Top with fresh chopped basil.

Enjoy!!
Makes 8 servings

Macro Breakdown
Kcals- 268
Fat- 13.5
Protein-15.5
Carbs- 21