Monday, April 21, 2014

Spaghetti Squash Lasagna

Spaghetti squash is back and better than ever in this delicious play off of lasagna recipe. Creamy ricotta pairs great with savory notomato sauce along with the spaghetti squash "noodles" to make a delicious and healthy dish. Lasagna never tasted so good.
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Layer upon layer of deliciousness is packed into that little squash. Who knew a squash could be so good?

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Spaghetti Squash Lasagna
serves 2
1 spaghetti squash
2 cups notomato sauce or marinara sauce
8 ounces ground turkey
2 tsp Italian seasonings
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
2 tbsp. shredded parmesan cheese

Preheat your oven to 400 degrees. Cut the spaghetti squash in half, and take out the seeds and guts. Place the squash cut side down on a baking pan. Bake for 45 minutes, and then allow the squash to cool for 10 minutes. Meanwhile, heat a skillet over medium heat. Cook the ground turkey, crumbling it up and stirring often until it is browned. Mix the turkey, sauce, and 1 tsp of Italian seasoning together in a saucepan. Bring to a simmer for 5 minutes. Mix the remaining 1 tsp of Italian seasoning with the ricotta. Use a fork to scoop out all the "spaghetti noodles" from the squash. Mix half of them with the ricotta and half with 1 cup of the sauce. Spoon the sauce and noodle mixture back into the spaghetti squash skins. Top with the ricotta and noodle mixture followed by the plain sauce. Sprinkle the cheese overtop, and bake for 25 minutes, or until the cheese is golden brown.

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