Easy Weeknight Spaghetti Squash Lasagna! Filled with ground turkey, zucchini and spinach, this is a delicious and healthy meal to make while spaghetti squash is in season! Get some last remaining ones and make this! We hope you try it!
The other day I shared how I allowed myself to just enjoy Thanksgiving and I ate what I wanted and didn’t worry about filling up my plate or over eating. I just enjoyed myself and ate.
I’m back home and over the next few weeks leading up to Christmas, I will eat clean. I’m loosely back on macronutrient nutrition and watching my carb, sweets and dairy intake. When Christmas arrives and we are back in Dallas with family, I will allow myself to eat and just enjoy myself again. This is just how I am approaching the holiday season. I am still working out the same, about 6 days a week. Strength training, total body workouts, HIIT, and more.
For me, if I didn’t take these few weeks in December to get back on track with my food, I think that would lead to feeling lethargic and gaining unwanted fat. It’s funny, I don’t crave pasta or bread anymore really. I do love my sweets. But I actually love eating clean and eating whole foods. I think it’s a much simpler way to cook and the food tastes great. It’s a win-win.
Easy Weeknight Spaghetti Squash Lasagna
When squash is in season, I love making this. There are certainly variations: ground beef, ground turkey, going meatless and adding roasted vegetables. I’ve even added roasted butternut squash sautéed with kale and pine nuts. Delicious! If you try this recipe, please let me know what you think!
Easy Weeknight Spaghetti Squash Lasagna
Ingredients
- 2 medium sized spaghetti squash
- 5 to 6 tablespoons olive oil extra virgin, split
- salt and pepper
- 1 lb. lean ground turkey or beef
- 1 small onion finely diced
- 1 medium zucchini finely diced
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder optional
- 1/4 teaspoon fennel seeds
- 2 to 3 cups or handfuls fresh baby spinach
- 1 jar marinara sauce
- 2 cups ricotta or cottage cheese split; optional
- parmesan cheese optional
- shredded Mozzarella cheese
Instructions
- Preheat your oven to 375°. Cut each squash in half lengthwise. Scoop out the seeds and discard. Lightly drizzle with extra virgin olive oil over each squash and season with a little salt and pepper.
- Place squash halves, cut side down*, on a parchment paper lined baking sheet. Bake for about 45 minutes.
- While the spaghetti squash is in the oven: prepare the filling. Using a large pan or skillet, heat 1 tablespoon of olive oil over medium high heat. Add the ground beef or turkey and cook until all browned and cooked through. Add the onions and zucchini and sauté for about 3 to 4 minutes. Season with salt and pepper.
- Add in the Italian seasoning, garlic powder, onion powder if using and fennel seeds. Mix to combine. Add in the spinach and stir to combine. Let cook until the spinach is just softened and wilted, for 3 to 4 minutes. Pour in the marinara sauce and stir everything to combine and let cook for about 5 to 6 minutes to warm through completely over medium heat.
- Remove the spaghetti squash from the oven and turn oven temperature to broil. Let stand about 2 to 3 minutes to cool a little. When ready, using a fork, carefully scrape the inside of the squash to create the spaghetti-like strands. If using, add about a 1/2 cup of ricotta or cottage cheese to each spaghetti squash half, and a little bit of grated parmesan cheese over the top.Scoop the meat filling and spoon on top of each squash. Sprinkle on the shredded Mozzarella cheese (if using) and place back into the oven (broil setting) for just 2 to 3 minutes, or until cheese has melted and is slightly browned. Be sure to watch it so it doesn't burn. Remove from the oven, serve and enjoy while hot!
Notes
this is a total winner. not sure if there is a way to make the end result a little less liquid-y. maybe i need to roast the squash longer. thanks for the healthy and satisfying pasta alternative!
I’ve never done this but I’ve read that you can try putting the cut open uncooked squash in a seive, salting it slightly and then placing a weight on it for about ten minutes. That should draw a lot of the water out of it. Don’t forget to adjust the sauce for the salt added to the squash. OR, try roasting cut side UP instead of down. I wouldn’t roast for longer, I think that would over cook the squash and make it mushy. Please let me know if either of these ideas help!