Spaghetti Squash Turkey Lasagna

Spaghetti squash replaces noodles to add a vegetable to a family favorite. This lasagna can serve a crowd or be delicious as leftovers.

Ingredients

  • 3-4 lb. spaghetti squash
  • 1-pound (93% lean) ground turkey
  • 1 jar marinara sauce
  • 16 ounces part skim ricotta
  • 1 whole egg
  • 1 tbsp italian seasoning
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1/2 cup parmesan cheese, grated
  • 1 cup part skim shredded mozzarella

Directions: Spaghetti Squash

Preheat oven to 400 F.

  1. Take one medium spaghetti squash (3-4 lbs) and slice it in half using a sharp chef’s knife.
  2. Scoop out the seeds with a spoon until seeds are gone, including most of the stringy part.
  3. Place both halves (cut-side down) on a cookie sheet. Cook the squash for 30-45 minutes. The squash is ready when the outside shell is tender. Carefully flip over the squash (cut-side up) and begin to scrape out the squash with a fork. Place in medium bowl and set aside.

Alt – faster method

  1. Take one medium spaghetti squash (3-4lbs.) and slice it in half using a chef’s knife.
  2. Flip the squash upside down in a baking dish, fill it with about an inch of water and microwave for 15 minutes or until soft.

Directions: Lasagna

Preheat oven to 375 degrees.

  1. In a large skillet, add the ground turkey and cook until brown. Stir in marinara sauce.
  2. In a medium mixing bowl, mix the ricotta cheese, egg, Italian seasoning, garlic powder, and salt together.
  3. Spray a 13 x 9 baking dish with olive oil cooking spray.
  4. Spread approximately 3 cups of spaghetti squash to cover the bottom of the dish. Top with 1 cup meat sauce. Spread the entire ricotta mixture on top of the meat sauce.
  5. Top with 1/4 cup parmesan and 1/2 cup mozzarella cheese. Add the remaining 3 cups of spaghetti squash on top of the cheese followed by the remaining meat sauce. Top it off with the remaining parmesan and mozzarella.
  6. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Cool for 10 minutes, then cut into 12 portions.

Servings: 12

Nutrition Facts for 1 square: 212 calories; Fat 12 gm; Total Carbs 12 gm; Fiber 2 gm; Protein 16 gms; Sodium 410 mg