This trimmed-down version of a hearty favorite makes the perfect comfort food for cold winter nights.

Lasagna is one of those comfort foods that everybody loves and that low-carb
advocates avoid like the plague. So leave it to Chef Jeanette to come up with a lower-carb, higher-nutrient version that has all the deliciousness of the traditional dish.

Instead of pasta, Chef used squash, a good high-fiber, low-calorie, nutrient-rich vegetable that’s perfect for a low-carb diet. She upgraded the meat by using either turkey or grass-fed beef, and mixed in two of the healthiest “additives” on the planet—garlic and onion. Then she finished the whole thing off with a big helping of lycopene-rich tomato sauce (marinara). Not only is it easy to make, but it’s a huge crowd-pleaser.—Dr. Jonny

Notes from The Clean Food Coach

The fresher your spaghetti squash, the “juicier” it will be when cooked. If your squash releases a lot of moisture, drain it for 15 minutes in a colander or sieve after scraping it out of its skin. Alternatively, you can remove excess moisture from the (cooked and slightly cooled) lasagna by gently supporting contents with a large pan lid and tipping the pan to drain.

For an even simpler version of this trimmed-down treat, you can omit the cooking step by substituting 8–10 frozen turkey meatballs for the ground meat. Just place them evenly into the squash and follow the rest of the instructions.

  • 4Servings


  • 1 large spaghetti squash, halved lengthwise and seeded

  • 1 lb. lean, pastured ground turkey, ground beef, or vegetarian beef “crumbles,” divided

  • 1 tsp. granulated garlic

  • 1 tsp. granulated onion

  • Sea salt and ground pepper, to taste

  • 1 24-oz. jar high-quality marinara sauce

  • 1 8-oz. carton organic ricotta cheese 

  • 1 cup organic part-skim shredded mozzarella cheese 


  1. Preheat the oven to 375°F. Lay squash halves face down on edged baking sheet, and roast 35–40 minutes, until you can dent skin with a spoon.
  2. While squash is baking, combine the ground meat, garlic, onion, salt, and pepper in large skillet over medium-high heat. Cook, stirring frequently, until meat is no longer pink, about 7 minutes. (If using vegetarian crumbles, you can skip the cooking step.)
  3. When squash is tender, remove from oven, reduce temperature to 350°F, and let squash cool slightly until you can handle it.
  4. Scrape squash strands out of skin, and transfer evenly to large baking dish. Spread prepared ground meat (or vegetarian crumbles and spices) evenly over squash strands. Pour sauce evenly over meat. Dollop with ricotta, and sprinkle with mozzarella. Bake 30 minutes, until hot throughout and cheese is melted.

Nutrition Information

  • Calories: 520
  • Carbohydrate Content: 28 g
  • Cholesterol Content: 110 mg
  • Fat Content: 28 g
  • Fiber Content: 2 g
  • Protein Content: 39 g
  • Saturated Fat Content: 13 g
  • Sodium Content: 1090 mg
  • Sugar Content: 13 g
Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.

Catch artichoke fever this spring—this antioxidant powerhouse is one of the best foods for your liver, and it’s easier to prepare than you might think.

Easy Artichoke Lentils

This great little recipe is amazingly simple to throw together, tastes great, and is a health bonanza to boot! You can also use frozen artichoke hearts.