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 spaghetti squash
- 5 to 6 tablespoons olive oil extra virgin, split
- salt and pepper
- 1 lb. lean ground turkey
- 1 small onion finely diced
- 1 medium zucchini finely diced
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon fennel seeds
- 2 to 3 cups fresh baby spinach
- 1 jar marinara sauce
- 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 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 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 and fennel seeds. Mix to combine. Add in the spinach and stir to combine. Let cook for 2 to 3 minutes. Pour in the marinara sauce and stir to combine and let cook for a few minutes to warm through.
- Remove the spaghetti squash from the oven and turn oven temp 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 spaghetti-like strands. Scoop the turkey 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. Remove from the oven, serve and enjoy while hot!