Are you craving a mouthwatering lasagna that won't destroy your diet? Get ready to revolutionize your dinner game with this incredible Spaghetti Squash Chicken Lasagna! This ingenious recipe transforms the classic comfort food into a nutrition-packed, low-carb masterpiece that will satisfy your pasta cravings while keeping you healthy. Imagine layers of tender spaghetti squash, juicy chicken, and melted cheeses that create a dish so delicious, you won't believe it's actually good for you!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 2 cups cooked shredded chicken
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard or save for roasting.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and easily pierced with a fork.
- While the squash is roasting, prepare the shredded chicken. If using pre-cooked chicken, shred it using two forks. If cooking from raw, season chicken with salt and pepper, then bake or poach until fully cooked.
- Once the spaghetti squash is done, remove from the oven and let it cool for 5-10 minutes. Using a fork, gently scrape the interior to create spaghetti-like strands.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, Italian seasoning, salt, and pepper. Mix thoroughly.
- Grease a 9x13 inch baking dish. Begin layering by spreading a thin layer of marinara sauce on the bottom of the dish.
- Add a layer of spaghetti squash strands, followed by shredded chicken, then spread the cheese mixture evenly. Pour more marinara sauce over the top.
- Repeat the layering process once more, ending with a final layer of marinara sauce and sprinkle the remaining mozzarella cheese on top.
- Bake in the oven at 375°F (190°C) for 25-30 minutes, or until the cheese is melted and bubbly and the edges are slightly golden.
- Remove from oven and let the lasagna rest for 10 minutes before serving. This allows the layers to set and makes serving easier.
- Garnish with fresh basil or parsley if desired, and serve hot. Enjoy your low-carb, nutritious spaghetti squash chicken lasagna!
Tips
- Choose the Right Squash: Select a medium-sized spaghetti squash that feels heavy for its size, ensuring maximum flavor and texture.
- Roasting Hack: To prevent soggy lasagna, make sure to thoroughly drain excess moisture from the roasted spaghetti squash strands before layering.
- Chicken Prep: For extra flavor, consider using rotisserie chicken or seasoning your chicken with additional herbs before shredding.
- Cheese Matters: Use freshly grated mozzarella for the best melting quality and most authentic taste.
- Make-Ahead Friendly: This lasagna can be assembled ahead of time and refrigerated, making it perfect for meal prep or busy weeknights.
- Customization Tip: Feel free to add spinach or other vegetables between layers for extra nutrition and flavor.
- Resting is Crucial: Always let the lasagna rest for 10 minutes after baking to help it set and make serving easier.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 18g
Protein: 30g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 85mg
