Spaghetti Squash Lasagna | OTF
These squash-filled “boats” help keep portions in check, cut carbs in half, boost fiber, and pack nearly 2 cups of vegetables into each hearty serving.
Serving size: 1 squash half
INGREDIENTS
  • 2 small spaghetti squash (about 1½ pounds each)squash
  • 2 teaspoons olive oil
  • 4 garlic cloves, thinly sliced
  • 1 (8-ounce) package fresh baby spinach
  • ½ cup part-skim ricotta cheese
  • ⅛ teaspoon kosher salt
  • 2 ounces shredded part-skim mozzarella cheese (about ½ cup), divided
  • 8 ounces 93% lean ground turkey
  • 1½ cups lower-sodium marinara sauce
  • 1 ounce Parmesan cheese, grated (about ¼ cup)
PREPARATION
  1. Preheat oven to 350°.
  2. Cut each squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides up, on a baking sheet. Bake at 350° for 50 minutes. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands. Place strands on a clean dish towel; squeeze until barely moist.
  3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds. Add spinach; cook 1 minute or until spinach wilts. Remove from heat. Combine spinach mixture, squash strands, ricotta cheese, salt, and half of mozzarella cheese in a medium bowl.
  4. Return skillet to medium-high heat. Add turkey to pan; cook 4 minutes or until browned, stirring to crumble. Add marinara sauce; cover, reduce heat to medium, and simmer 4 minutes. Remove from heat.
  5. Increase oven temperature to 425°. Spoon sauce evenly into the bottom of each squash half. Top evenly with squash mixture. Sprinkle evenly with remaining mozzarella cheese and Parmesan cheese. Bake at 425° for 20 minutes.
  6. Preheat broiler to high (keep squash in oven). Broil squash 1 to 2 minutes or until cheese is golden brown and bubbly. Remove from oven; let stand 10 minutes.
NUTRITION
Per serving
  • Calories: 374
  • Fat: 18.9g
  • Carb: 30g
  • Fiber: 6g
  • Protein: 25g

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