Spaghetti Squash Lasagna

Name: Spaghetti Squash Lasagna
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 –6 servings
Ingredients: 2 medium spaghetti squash; 1 tablespoon plus 2 teaspoons extra-virgin olive oil; 2 teaspoons kosher salt; ¾ teaspoon ground black pepper; 1 pound ground turkey; 2 teaspoons Italian seasoning; ¼ teaspoon red pepper flakes; 2 cloves garlic; 1 (24-ounce) jar good-quality tomato pasta sauce; 1 tablespoon red wine vinegar; 1 (10-ounce) pack frozen spinach; 1 cup part-skim ricotta cheese; 1 cup shredded fontina, mild provolone, mozzarella, or similar melty cheese; ¼ cup grated Parmesan cheese; chopped fresh parsley

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Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
4 –6 servings
Calories
555 kcal
Course
Main Course
Cuisine
Italian

Spaghetti Squash Lasagna

Iris Warren

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Healthy Spaghetti Squash Lasagna with ground turkey, spinach, and ricotta. All the comforting flavor of lasagna, made easier and low carb!

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Ingredients

Servings

2 medium spaghetti squash
1 tablespoon plus 2 teaspoons extra-virgin olive oil divided
2 teaspoons kosher salt divided
¾ teaspoon ground black pepper divided
1 pound ground turkey
2 teaspoons Italian seasoning
¼ teaspoon red pepper flakes
2 cloves garlic minced
1 (24-ounce) jar good-quality tomato pasta sauce I like roasted garlic or tomato basil
1 tablespoon red wine vinegar
1 (10-ounce) pack frozen spinach drained and pressed as dry as possible
1 cup part-skim ricotta cheese or low-fat 1% or 2% cottage cheese
1 cup shredded fontina, mild provolone, mozzarella, or similar melty cheese divided
¼ cup grated Parmesan cheese
chopped fresh parsley

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Instructions

Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash.
While the squash is baking, heat the remaining tablespoon oil in a large skillet over medium high. Add the turkey, 1 teaspoon salt, remaining 1/2 teaspoon pepper, Italian seasoning, and red pepper flakes. Stir and cook, breaking apart the meat into small pieces, until it is fully cooked through and browned on all sides, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Reduce the heat to low. Stir in the pasta sauce and red wine vinegar. Let simmer 1 minute. Taste and adjust the seasoning as desired.
Place the spinach in a large mixing bowl. Use a fork to separate any large clumps. Add the ricotta, 1/2 cup fontina, and remaining 1/2 teaspoon salt. Stir with the fork to combine. When the squash is cool enough to handle, use a fork to fluff the insides into strands and add the strands to the bowl. With the same fork, stir to combine, evenly distributing the ingredients as best you can. Return the squash halves to the baking sheet, cut sides up.
Fill the squash: Pile the ricotta/squash filling evenly into each of the four halves. Top with tomato sauce, remaining shredded cheese, and Parmesan. Return to the oven and bake until the filling is fully heated through and the cheese is melty, about 10 to 15 minutes.
Brown the top (optional): Turn the oven to broil. Broil the squash until the cheese is extra bubbly and lightly browned, about 2 minutes. Watch it carefully, and do not walk away so that it doesn't burn. Sprinkle with parsley and enjoy!

Notes

TO STORE: Place cooked and cooled spaghetti squash lasagna in an airtight storage container in the refrigerator for up to 3 days.
TO REHEAT: Gently rewarm leftovers in the oven at 350 degrees F until heated through. You can also reheat leftovers on a microwave-safe plate in the microwave until warm.
Depending upon how much sauce you like, you may have extra. You can freeze the leftovers or use them later in the week over pasta or on spiralized noodles.

Nutrition Information

Show Details

Serving 1of 4 Calories 555kcal (28%) Carbohydrates 39g (13%) Protein 48g (96%) Fat 25g (38%) Saturated Fat 12g (60%) Cholesterol 125mg (42%) Potassium 967mg (28%) Fiber 8g (32%) Sugar 14g (28%) Vitamin A 1283IU (26%) Vitamin C 11mg (12%) Calcium 551mg (55%) Iron 3mg (17%)

Nutrition Facts

Serving: 4–6 servings

Amount Per Serving

Calories 555 kcal

% Daily Value*

Serving	1of 4
Calories	555kcal	28%
Carbohydrates	39g	13%
Protein	48g	96%
Fat	25g	38%
Saturated Fat	12g	60%
Cholesterol	125mg	42%
Potassium	967mg	21%
Fiber	8g	32%
Sugar	14g	28%
Vitamin A	1283IU	26%
Vitamin C	11mg	12%
Calcium	551mg	55%
Iron	3mg	17%