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Spaghetti Squash Lasagna

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.