Hawaiian Spaghetti Squash Lasagna

I love Hawaiian pizza. Double ham, double pineapple.

That's always the way to go.

ALWAYS.

Thing is..... I'm trying to go without bread for a while as I tend to overindulge. Bread is my kryptonite. Anyways... 

This has all the amazing cheesy, Hawaiian-y goodness without the bread. 

Or pasta for that matter.

This is a healthy, good for you lasagna that doesn't even taste healthy. Not even a little.

Feel free to indulge away and not feel the least bit guilty.

One serving of this (according to Myfitnesspal) is only - 315 calories, 39 carbs, 11 fat, 29 protein, and 4 fiber. **That's for 1/5th of the recipe**

Know how big a serving size that is??? Check out this pic...

Yup.  That's ONE serving.

Quick, make your shopping list. You need this right now.

Hawaiian Spaghetti Squash Lasagna

Ingredients

1 medium spaghetti squash (yield approx 4 cups shredded)

salt & pepper

1 small onion, diced

3 cloves garlic, minced

2 cups 1% cottage cheese

3/4 cup partly skim mozzarella cheese, shredded

2 Tbsp Parmesan cheese, shredded

1 cup spaghetti sauce

1 can (14oz) pineapple chunks, drained

2 pkgs (about 110 gr) Buddig deli ham, chopped

Topping

1/4 cup partly skim mozzarella cheese, shredded

1/4 cup Parmesan cheese, shredded

Directions

Preheat oven to 350. Lightly spray a 9 X 13 pan with cooking spray, set aside.

Cut spaghetti squash in half lengthwise and scoop out the seeds. Season with salt and pepper. Now, you can either place them on a cookie sheet and roast them in the oven for about an hour OR you can place them on a plate and microwave them for 10 - 15 minutes. You just need to cook them long enough that you can easily shred the squash with a fork. 

When they are down, shred the squash into a bowl and set aside. You will need about 4 cups for this recipe. (You can, of course, use more but I used 4 cups to figure out the nutritional info.)

In a frying pan, cook onions and garlic until translucent, about 5 or so minutes. Set aside to cool a little.

In a mixing bowl, stir together cottage cheese, first amount of mozza and Parmesan cheese, and the cooked onions and garlic.

Layer your lasagna:

First spread half of the spaghetti squash in the prepared pan.

Then top with half of the spaghetti sauce. 

Then top with half of the cottage cheese mixture.

Then top with half of the pineapple and ham.

Repeat the layers one more time - squash, sauce, cottage cheese, pineapple and ham.

Sprinkle with the remaining mozza and Parmesan cheese.

Bake at 350 until lasagna is bubbling, about 45 - 55 minutes. 

Let sit for 5 - 8 minutes before serving. 

Cut into 5 portions.

It tastes like the topping off a Hawaiian pizza but is way more filling because of the squash.

I cannot begin to explain how excited this made me.

You can put waaaaaaaay more cheese and filling in there if you want to - just keep in mind that it will completely alter the nutritional counts. 

It freezes very well too. Just pop it in the microwave for a few minutes to re-heat it and you are good to go! I brought it to the office for lunch and everyone was trying to steal it because it smelled so amazing! 

 

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