Turkey and Spinach Spaghetti Squash Lasagna

Spaghetti Squash

1. Preheat oven to 400° F. and line baking sheet with foil.
2. Cut the spaghetti squash in half lengthwise, spray the inside with cooking spray or drizzle with olive oil, and sprinkle with salt and pepper.
3. Place the squash cut side down on the baking sheet and roast until tender, about 40 minutes.
4. Let the squash cool for 5-10 minutes before scooping out the strands with a fork and placing them in a bowl. Reserve the squash skins placing them cut side up back on the foil lined baking sheet.
5. If the spaghetti squash has a lot of liquid, use your hands to squeeze out excess liquid.

Turkey and Spinach Sauce

1. Heat a small skillet over medium high heat and spray with cooking spray.
2. Remove the turkey sausage from it's casing, crumble and cook it in the skillet until it is cooked all the way through.
3. In a small saucepan over medium heat, combine the marinara sauce, cooked turkey sausage, and defrosted spinach and heat through.
4. Combine the sauce mixture with the spaghetti squash and toss together until the squash is coated in the sauce.

Assembling

1. Scoop the squash and sauce mixture back into the squash skins and top with dollops of ricotta and shredded mozzarella cheese.
2. Broil the spaghetti squash lasagna until the cheese is melted and golden.