The version I’ve created here for spaghetti squash lasagna is a really fun way to include veggies in your little one’s diet. It is cozy, comforting and a delicious antidote to this 5 degree weather. And given it’s so low in carbs, it doesn’t give you that super full feeling some classic lasagnas can. A win-win for kiddos and parents.
This recipe is:
Great for toddlers and kids
Safe for older babies, just pulse in the food processor before serving
Can be made ahead of time
Good for a crowd
Fiber, protein and calcium filled
Cheesy and Delicious
A fun way to include vegetables to kids meals
Spaghetti Squash Lasagna
2 medium spaghetti squash
3½ tablespoons extra-virgin olive oil
1 lb. ground white meat chicken
1 medium yellow onion, chopped
4 cloves garlic, peeled and chopped
1 teaspoon each salt and pepper
¼ cup tomato paste
1 28oz. can crushed tomatoes
½ cup water
¼ cup torn basil leaves, plus more for garnish
3 tablespoons butter
3 tablespoons flour (gluten-free if necessary)
2 cups milk
¼ teaspoon crushed red pepper flakes, optional
1 cup shredded mozzarella cheese, plus more for the tops
¼ cup grated parmesan cheese
Preheat oven to 400. Line a baking sheet with parchment paper.
Cut the squash in half lengthwise. Scoop out the seeds, rub the inside and outside of the squash with 2 tablespoons of the olive oil. Place the cut side down on a baking sheet, roast 35-40 minutes, or until easily pierced with a fork. Set aside and allow to cool until easily handled. Once cool enough, scape the squash with a fork back and forth into strands. Remove the cooked squash strands and place in a bowl.
Reduce oven to 350.
While squash is cooking, heat 1 tablespoon of the oil in a skillet over medium heat. Once hot, add the ground chicken. Cook for about 10 minutes, breaking the chicken into small pieces as it cooks. Set cooked chicken aside in a bowl. Add last ½ tablespoon of oil into skillet, add the onion. Cook until soft and translucent, about 3-4 minutes. Add garlic, stir until fragrant, about 30 seconds. Add ½ teaspoon each salt and pepper and tomato paste. Mix until well combined. Add the chicken back to the pan. Pour in crushed tomatoes and water. Bring to a boil. Reduce heat to low, add basil, and simmer until thickened, about 20 minutes.
Meanwhile, prepare the cheese sauce. In a medium saucepot over medium-low heat, melt the butter. Once melted, whisk in the flour until combined. Slowly pour in the milk, whisking as you pour. Continue to whisk until smooth. Add the crushed red pepper (if using) and the remaining ½ teaspoon each of salt and pepper. Let cook and thicken about 5 minutes. Remove from heat and stir in the mozzarella and parmesan cheeses.
To assemble the "lasagna", add a thin layer of the cooked spaghetti squash back into the squash skin, top with a layer of cheese sauce and then a layer of tomato sauce. Repeat. Top with additional shredded mozzarella cheese. Place lasagnas back onto baking sheet and place in the oven. Allow to bake for 20-25 minutes or until cheese begins to brown on top. Remove from oven and let cool for 5-10 minutes before serving. Garnish with additional basil.