Lasagna Spaghetti Squash has all of the classic lasagna flavors you love like red sauce, ricotta cheese and Italian Seasonings but with much less carbohydrates!
Ingredients
For the roasted spaghetti squash
1 medium spaghetti squash (2-4 lbs.)
2 Tbsp. extra virgin olive oil
Pinch of salt, pepper and garlic powder to season spaghetti squash
For the lasagna meat sauce
1 lb. lean ground turkey
1 Tbsp. olive oil
1 medium white onion, diced
2 cloves garlic, minced
1 tsp. red pepper chili flakes (optional)
1 tsp. fennel seeds
1 Tbsp. tomato paste
1 tsp. Italian seasoning
2 bay leaves
1 tsp. paprika
1 Tbsp. balsamic vinegar
For the cheese
1 cup low fat ricotta
2 Tbsp. fresh basil, roughly chopped
1 cup mozzarella cheese, shredded
Instructions
Cook the spaghetti squash in the oven or Instant pot. Instruction in above post. (30-45 mins at 425 degrees).
- While the spaghetti squash is in the oven, cook the ground turkey and set it aside. Sprinkle a pinch of salt, pepper, and garlic powder on it for some flavor.
- Heat olive oil in a large saute pan over medium heat, add diced onion and cook until tender. (~5 minutes).
- Add the garlic, red pepper flakes, fennel and cook for ~1 minute.
- Add the turkey, tomatoes, tomato paste, Italian seasoning, bay leaves, paprika, balsamic vinegar, salt, pepper and bring it to a simmer. Simmer the meat sauce on low until your squash is done.
- In a small bowl, mix the ricotta and fresh basil together. Set aside.
- Once your squash is done, use the tines of a fork to fluff up some of the spaghetti squash strands. Then, scoop some of the basil/ricotta mixture into the squash halves. Followed by some of the meat sauce and place mozzarella on top. (No real measurements here, just load it up!)
- Broil in the oven for 1-3 minutes, or until cheese has melted and turned a golden brown!
Notes
You may have leftover meat sauce. Save for leftovers or make another spaghetti squash to eat for lunch the next day!
Nutrition: Servings: 4 | Calories 438 kcal per serving
Author Tawnie Kroll