Italian Sausage Spaghetti Squash Lasagna

Our Italian Sausage is great on its own but we love it de-cased and scrambled in a pan to make meat sauce, added to soup or lasagna. There are so many flavours (garlic, red wine, chili flakes, fennel) in the sausage that you don’t need to add spices to the meat sauce. Just a can of fire roasted tomatoes and you’re set! I prefer low carb spaghetti squash version but of course this is excellent in traditional lasagna. And we extra love this sausage as there are no nitrates or preservatives!

Ingredients:

1 package Burke Creek Ranch Italian Sausage

2 spaghetti squash, split lengthwise, seeds removed

Salt & Pepper

3 cups grated mozzarella

1 large can crushed fire roasted tomatoes

Directions:

Preheat oven to 400 degrees C. Sprinkle salt and pepper on the inside of the 4 squash halves and place cut side down on a piece of parchment on a baking sheet. Roast for 30 minutes, remove from oven and use a fork to shred the squash in into spaghetti texture, but leave in squash shell.

While squash is roasting de-case the sausage and cook up in a skillet. Add chopped vegetables as desired (onion, mushroom, spinach). Add the can of crushed tomatoes and simmer for 15 minutes minimum.

Form little oval scoops in the middle of the the squash, fill these with the meat sauce and cover with cheese.

Return to oven and bake until cheese is melted and everything is bubbling. Approximately 20 minutes.

These are good make ahead then pop in the oven at dinner time.

This recipe serves 8 (1/4 of a squash serves 1).