When I made this recipe the first time, there were no leftovers. There’s your first clue that it’s good! The entire Bayou Bunch loves these lasagna bowls because they’re super cheesy and rich. I love them because they are EASY and low-carb.
I do not make my sauce from scratch. You totally can if you want to, but I think the store-bought sauce is still very good. If you are closely counting carbs, you could absolutely get a higher quality sauce containing less sugar and made with organic tomatoes. I usually go for a one with some extra basil in it.
You can also choose what type of “noodles” you want. I prefer baked spaghetti squash, but in a pinch, I’ve used frozen zucchini or spaghetti squash “noodles.” You’ll need a few bags of the frozen noodles if you decide to go that route. Each bag only has about a 1.5 servings inside.
Ingredients
- 3-4 packages of frozen spaghetti squash or zucchini “noodles” OR a fresh spaghetti squash
- Jar spaghetti sauce
- 1 lb ground Italian sausage
- 1 c diced yellow onion
- 1c diced bell pepper
- 2 tbsp minced garlic
- 1 c chopped mushrooms (optional)
- 15 oz ricotta cheese
- 1 c fresh shredded Parmesan cheese
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 c shredded mozzarella cheese
- Cooked zucchini noodles or spaghetti squash
- Parsley for garnish (optional)
Bake the Spaghetti Squash
To cook the squash, you’ll need to preheat the oven to 400. Cut the ends off of the squash, so that it stands upright. Then, cut it lengthwise and scoop out the seeds.
Drizzle the squash with olive oil, and sprinkle it with salt and pepper. Place the squash with the cut side DOWN on a parchment lined baking sheet. Bake for about 45 minutes. You’ll know it’s done when the inside comes apart in to “noodles” when you scrape it gently with a fork.
You can either serve the dish in the spaghetti squash bowls, or assemble individual bowls. Because we have a family of five, individual bowls work best for us.
Make the Sauce
I use sweet Italian sausage for the sauce, browning it in a large pan over medium heat with about a cup each of diced onion and bell pepper. I also add two tablespoons of minced garlic. You can even add a cup of diced mushrooms if you’d like more veggies.
Once the meat and vegetables are cooked through, add in the spaghetti sauce and stir it together. Let it cook on low for about 15 minutes.
Make the Cheese Mixture & Assemble
In a medium bowl, combine the ricotta, Parmesan, and spices.
Now, you’re ready to put it all together. Pile 1/2 cup of “noodles” in the bottom of the bowl. Add 1/2 cup of the sauce mixture, 1/4 cup of the cheese mixture, and sprinkle with mozzarella and parsley.
Put each bowl in the microwave or oven (if they’re oven-safe) to melt the cheeses before serving.
If you’re feeding kids, add a piece of whole grain or gluten free toast.
Download the Recipe
Below is a printable PDF version of this recipe:
Let me know if you try this recipe, and I hope you have a Happy Thanksgiving!
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