Yesterday my family was having lasagna and I decided to try to make it with spaghetti squash. It tasted so good. All I did was heat up the squash and then make it all spaghetti like and then mix in sauce and the cheese. Then I put it in the oven for about 10 min.s and it tasted fantastic.
Thin slices of eggplant and/or zucchini work so well instead of lasagna noodles as well. I’ll have to try it with the spagetti squash; I have heard of using it in place of spagetti but haven’t done so.
Spaghetti squash is an amazing substitute for pasta. It is a very low carb/low starch squash. I have never seen it even try to spike my bg. After you make the “noodles” put some in a lasagna boat with some shrimp (or??) sprinkle with some nice Parmasan (or any good cheese) and bake for about 30 min. Works great with chilli as well. Very versatile. The cooked “noodles” keep very well for a week or more in the fridge. I like to add some left over meat and veggies for an easy microwave lunch. Very filling and no worries.