Gluten Free Spaghetti Squash Lasagna 2.0

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Try something new with spaghetti squash today :p Every time I attempt to make spaghetti squash lasagna, the squash will always fall apart so today I want to try something new to fix the problem.


Organic spaghetti squash

1 Whole potato

Organic tomato sauce

Ricotta cheese


Organic shredded cheese

3 organic eggs

Olive oil


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1. Cut the spaghetti squash in half and rub some olive oil and salt on the inside. Then bake the spaghetti squash for 40-45 minutes at 425F

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2. Beat 3 eggs. Shred the squash the long way to make the spaghetti shape. Place the shredded squash in a pan to cover the bottom (half of the squash) and then pour the egg on top

Screen Shot 2016-03-06 at 9.01.45 PM3. Slice the potato and place it on top of the shredded squash

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4. Place your favorite tomato sauce on top of the potato

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5. place and spread the ricotta cheese on top of the tomato sauce

6. place shredded spaghetti squash on top of the ricotta cheese (half of the squash)

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7. Sprinkle some of your favorite shredded cheese on top.

8. Bake in the oven at 425F for another 20-30 minutes to make sure the egg is cooked

Why spaghetti squash crust?

Spaghetti squash is low in calories and carb. Loaded with fiber. Rich in the A, B6, C vitamins, riboflavin, niacin, thiamin, folate, potassium, calcium,  and omega 3,6. Spaghetti squash is great for supporting eye health, weight loss, prevent birth defects, promoting cardiovascular health and much more benefits.

Storage and shelf life:

Recommend storing in refrigeration and no longer than 3 days. Recommend reheat no more than once.