Spaghetti Squash Lasagna! So good and delicious and because one half squash is less than 400 calories, you won’t feel guilty at all for eating this entire thing!
Happy Monday! How are you guys? I was in South Carolina all week last week and had such a great time. I spent most of my time in Isle of Palms, SC, attending a photography workshop with Helene Dujardin. We did venture into Charleston on the last day and had a blast. So much history, great food and we even got to do a little shopping.
I love traveling but the thing about trips, for work or pleasure, you get back home and you’re exhausted.
I have a few very important, big deadlines this week so I’m keeping dinners simple. Simple and delicious! Have you guys ever roasted spaghetti squash?
It is so easy to do and delicious! AND the best part? Spaghetti squash is loaded with nutrients, it is super low calorie and so filling!
Just drizzle on some extra virgin olive oil, season with salt and pepper and roast the spaghetti squash cut side down. When it’s ready, give it a little time to cool so you can touch it and then, use a fork to scrape up the spaghetti squash. You’ll be amazed at how much one half yields!
Spaghetti squash is super versatile and you can sauté or bake this with so many things. Here, I used the spaghetti squash two ways.
After making these delicious collard wraps, I had all of this leftover filling (butternut squash, chard, mushrooms) so I mixed it with some of my roasted spaghetti squash and ate it this way: the perfect bite!
I also had some lean ground turkey and tomato sauce and made Spaghetti Squash Lasagna.
The cheese, the ground turkey, the flavorful spaghetti squash mixed with the spinach. . absolutely delicious! You guys have to try this!
Spaghetti Squash Lasagna
- 2 small spaghetti squash about 1 1/2 pounds each
- 2 to 3 tablespoons extra virgin olive oil; split
- kosher salt and pepper
- 4 garlic cloves thinly sliced
- 1 8-ounce package fresh baby spinach
- 1/2 cup shredded mozzarella cheese; split
- 8 ounces 93% lean ground turkey
- 1 1/2 cups lower-sodium marinara sauce + more if desired
- 1/4 cup Parmesan cheese grated
- Preheat your oven to 375°. Cut each squash in half lengthwise. Scoop out the seeds and set aside. You won't need the seeds for this recipe but you can roast them or discard them. Lightly drizzle extra virgin olive oil over the squash and season with salt and pepper.
- Place squash halves, cut side down, on a parchment paper lined baking sheet. Bake for about 40 minutes. Let stand about 10 minutes to cool. When ready, using a fork, scrape the inside of the squash to remove spaghetti-like strands. Place strands on a separate plate and set aside.
- Heat a large skillet over medium-high heat. Add 1/2 tablespoon to 1 tablespoon olive oil to pan. Add the garlic; cook for about 30 seconds. Add the spinach; cook for just few minutes, or until the spinach wilts. Remove from heat. Combine the spinach mixture, squash strands, half of the mozzarella cheese in a medium bowl and season with salt and pepper.
- Return the skillet to medium-high heat. Add the turkey to the pan and cook for about 4 to 5 minutes or until browned and fully cooked. Add the marinara sauce; cover, reduce heat to medium, and simmer for about 4 minutes. Remove from the heat.
- Increase the oven temperature to 425°. Spoon the marinara sauce evenly into the bottom of each squash half. Top evenly with the squash mixture. Sprinkle evenly with remaining mozzarella cheese and the parmesan cheese. Bake at 425° for about 20 minutes.
- Optional: Turn up the oven temp to broil (usually 500 degrees; keeping the squash in oven). Broil squash for 1 to 2 minutes or until the cheese is golden brown and bubbly. Remove from the oven and serve. Enjoy!
Recipe adapted from Cooking Light