Easy Weeknight Spaghetti Squash Lasagna
This recipe makes enough filling for 4 spaghetti squash halves. This is a true spaghetti squash "lasagna" recipe. If wanting to go lighter, use less or omit the cheeses.
Servings: 4
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
*I like to roast my spaghetti squash cut side down but others prefer to roast cut side UP. Totally up to you.
If you are getting a really watery spaghetti squash, roast cut side UP.