Butternut Squash Lasagna Spaghetti Skillet
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
269 kcal
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Course
Main Course
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Cuisine
Italian
Butternut Squash Lasagna Spaghetti Skillet
Description
In this skillet recipe, cooked butternut squash spirals complement the seasoned ground turkey sautéed with onions and red bell peppers. Taco seasoning adds spice while garlic and spinach bring aromatic depth and color. Once combined with marinara, the mixture forms the base layer. A ricotta cheese layer enhanced with Parmesan, salt, black pepper, and garlic powder brings creamy richness and a layer reminiscent of lasagna. Mozzarella cheese crowns the dish and browns under broiler heat for a crisp, golden top.
The dish blends textures from tender squash to juicy seasoned meat, layered with creamy cheeses. It is assembled in a broiler-safe pan for versatile cooking and easy finishing under the broiler. This layering technique produces a casserole-like one-pan meal that combines autumnal squash flavors with Italian-inspired cheesiness and hearty meat.
Variations can adjust the protein to ground chicken, beef, or Mexican seasoned ground turkey while maintaining the layering and toppings. The recipe suits an oven meal requiring minimal separate pots and delivers complex tastes in a compact presentation suitable for family meals or casual dinners.
Ingredients
For the Spaghetti Layer:
- 1 12- oz. butternut squash spirals frozen, package, 340g
- 1 egg
- 3 Tbsp taco seasoning
- 1/2 onion diced, 120g
- 1/2 red bell pepper diced, 75g
- 3 cups spinach shredded, baby, 85g
- 3-4 cloves garlic minced
- 1.5 cups marinara sauce
- 16 oz. ground turkey raw, 99% fat free
For the Ricotta Cheese Layer:
- 1.25 cups ricotta cheese low-fat, 310g
- 2 Tbsp Parmesan Cheese shredded, 14g
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Topping:
- 3/4 cup mozzarella cheese shredded, reduced-fat, 84g
- basil fresh
- black pepper fresh ground
- Parmesan Cheese freshly grated (optional)
Instructions
- Microwave butternut squash spirals as per instructions on the bag; drain all excess water and set aside to dry.
- In a broiler-safe pan sprayed with nonstick cooking spray, add ground turkey. Cook on medium heat for about 5 minutes, or until turkey is no longer pink. Break up clumps into smaller pieces as you go.
- Add the onions, peppers, and taco seasoning to the pan. Cook until vegetables are soft, about 5-7 minutes.
- Add the garlic, spinach, and 1/4 cup of the marinara sauce to the pan. Stir until the spinach has wilted and the sauce is mixed in. Then add butternut squash and mix in.
- Gently pat down ground turkey and squash mixture and pour the remaining marinara sauce on top. Spread out across the pan evenly.
- In a separate bowl, whisk the egg. Mix in the ricotta cheese, parmesan, salt, pepper and garlic powder. Layer ricotta cheese mixture on top of the sauce.
- Finally, top with mozzarella cheese. Place in the oven on broil for 5-10 minutes or until the cheese starts to brown. Take out, top with fresh basil, fresh ground pepper, and grated parmesan cheese, if desired! The grated parmesan is optional but highly recommended!
Notes
- Protein can be substituted with ground chicken, ground beef, or Mexican seasoned ground turkey using the same uncooked amount.
- For macro tracking, create a new recipe entry with the chosen protein variant.
- Microwave and drain butternut squash spirals well to avoid excess moisture in the skillet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1/6 of recipe(284g) | |
| Calories | 269kcal | 13% |
| Carbohydrates | 18.1g | 6% |
| Protein | 29.9g | 60% |
| Fat | 8.6g | 13% |
| Saturated Fat | 3.8g | 19% |
| Fiber | 3.5g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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