Lasagna Spaghetti Squash
User Reviews
5
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Total Time
45 mins
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Servings
4 people
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Calories
438 kcal
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Course
Main Course
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Cuisine
American
Lasagna Spaghetti Squash
Description
The dish begins with roasting or pressure cooking a spaghetti squash until fork-tender but still slightly firm. Meanwhile, a meat sauce is prepared by browning lean ground turkey and sautéing onions, garlic, and spices including red pepper flakes, fennel seeds, Italian seasoning, paprika, and bay leaves. Crushed tomatoes, tomato paste, and balsamic vinegar enrich the sauce, which simmers to develop balanced flavors.
A fresh cheese mixture combining ricotta and chopped basil is combined shortly before assembly. Once the squash is cooked, strands are loosened with a fork and the squash halves are layered with the ricotta-basil mixture, meat sauce, and shredded mozzarella on top. The assembled squash halves are briefly broiled until the cheese is melted and lightly browned.
This recipe embraces the texture of spaghetti squash as a vegetable alternative to pasta, providing a tender, subtly sweet base for the savory, herbaceous meat sauce and creamy cheese. Leftover meat sauce can be stored or used for additional servings.
Instructions for cooking the spaghetti squash using either an Instant Pot or oven method are detailed, ensuring proper tenderness without mushiness.
Ingredients
For the roasted spaghetti squash
- 1 medium spaghetti squash 2-4 lbs
- 2 Tbsp. extra virgin olive oil
- salt to season spaghetti squash
- black pepper
- garlic powder
For the lasagna meat sauce
- 1 lb. ground turkey lean
- 1 Tbsp. olive oil
- 1 medium onion white, diced
- 2 cloves garlic minced
- 1 tsp. red pepper chili flakes optional
- 1 tsp. fennel seeds
- 1 (28 oz.) crushed tomatoes canned
- 1 Tbsp. tomato paste
- 1 tsp. Italian seasoning
- 2 bay leaf
- 1 tsp. paprika
- 1 Tbsp. balsamic vinegar
For the cheese
- 1 cup ricotta cheese low fat
- 2 Tbsp. basil fresh, roughly chopped
- 1 cup mozzarella cheese shredded
Instructions
- Cook the spaghetti squash in the oven or Instant pot. See recipe notes.
- While the spaghetti squash is in the oven or Instant pot, cook the ground turkey and set it aside. Sprinkle a pinch of salt, pepper, and garlic powder.
- Heat olive oil in a large saute pan over medium heat, add diced onion and cook until tender. (~5 minutes).
- Add the garlic, red pepper flakes, fennel and cook for ~1 minute.
- Add the turkey, tomatoes, tomato paste, Italian seasoning, bay leaves, paprika, balsamic vinegar, salt, pepper and bring it to a simmer. Simmer the meat sauce on low until your squash is done.
- In a small bowl, mix the ricotta and fresh basil together. Set aside.
- Once your squash is done, use the tines of a fork to fluff up some of the spaghetti squash strands. Then, scoop some of the basil/ricotta mixture into the squash halves. Followed by some of the meat sauce and place mozzarella on top. (No real measurements here, just load it up!)
- Broil in the oven for 1-3 minutes, or until cheese has melted and turned a golden brown!
Notes
- Leftover meat sauce can be saved for later meals or reheated as a filling for more spaghetti squash servings.
- For Instant Pot cooking: Cut squash in half, scoop seeds, place on trivet over 1 cup water, cook under high pressure 7-10 minutes depending on size, then quick release pressure carefully.
- For oven roasting: Cut squash in half, scoop seeds, brush with olive oil and seasonings, place cut side down on foil-lined baking sheet, bake at 425°F for 35-45 minutes until fork tender but firm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 438kcal | 22% |
| Carbohydrates | 16.5g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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