Spaghetti Squash Zucchini Lasagna {Paleo, Whole30}
What do you do with leftover spaghetti squash? This is my favorite option (so far): Spaghetti Squash Zucchini Lasagna. It's paleo, Whole30, gluten-free, dairy-free ... and satisfyingly delicious!
Ingredients
- 3 cups cooked spaghetti squash
- 1-2 zucchinis, sliced thin (2 small or 1 large)
- 2 cups meat sauce
- 2 Tbsp nutritional yeast (optional, but it really adds flavor)
- 2 Tbsp almond meal (finely ground)
- 1 tsp olive oil
- dash of salt, pepper and basil
Instructions
- Lightly coat the bottom of your pan with olive oil
- Add about 1 1/2 cups of spaghetti squash noodles to the bottom
- The add one layer of thin zucchini slices
- Add 1 cup of leftover meat sauce (made with ground beef, turkey or chicken)
- Repeat (layer of spaghetti squash noodles, layer of zucchini, layer of meat sauce)
- Mix the nutritional yeast, finely ground almond meal, olive oil, salt, pepper and basil in a small bowl ... then sprinkle on top as the final layer
- Bake at 375 degrees F for 18-20 minutes
- Enjoy!
Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com
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