Spaghetti Squash Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 medium spaghetti squash1 lb lean ground turkey8 oz part skim shredded mozzarella8 oz low fat shredded cheddar2 cups nonfat cottage cheese1/2 cup grated parmesan16 oz jar pasta sauce1 can of stewed tomatoes1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon basil
1) Preheat oven to 375 F.
2) Poke several holes in spaghetti squash with a skewer and bake in oven on a baking pan for one hour.
3) Meanwhile, blend together pasta sauce and stewed tomatoes until smooth.
4) Brown ground turkey and then mix in the pasta sauce and simmer about 10 minutes.
5) Remove spaghetti squash and allow to cool a few minutes so it's cool enough to handle.
6) Cut squash in half lengthwise. Remove seeds and stringy portion from middle with a spoon. Use the tines of a fork to scrape out the "spaghetti" portion of the squash. Place in a bowl and squeeze out excess moisture. Season with salt, pepper and basil and mix well.
7) Assemble lasagna: Spray bottom of 9x13 inch glass pan with nonstick cooking spray. Spread a thin layer of meat sauce on bottom. Then, layer as follows: 1/3 of the squash, 1/3 of the cottage cheese, 1/3 of the mozzarella, 1/3 of the cheddar and then 1/3 of the sauce. Repeat with remaining 2 layers of each ingredient and then top with the 1/2 cup of grated parmesan.
8) Bake in 350 degree oven for 30-35 minutes until lightly brown and bubbly. Remove and let sit 10-15 minutes before serving.
9) ENJOY!
Yield: 8-12 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SOUTHBEACHMAMA.
2) Poke several holes in spaghetti squash with a skewer and bake in oven on a baking pan for one hour.
3) Meanwhile, blend together pasta sauce and stewed tomatoes until smooth.
4) Brown ground turkey and then mix in the pasta sauce and simmer about 10 minutes.
5) Remove spaghetti squash and allow to cool a few minutes so it's cool enough to handle.
6) Cut squash in half lengthwise. Remove seeds and stringy portion from middle with a spoon. Use the tines of a fork to scrape out the "spaghetti" portion of the squash. Place in a bowl and squeeze out excess moisture. Season with salt, pepper and basil and mix well.
7) Assemble lasagna: Spray bottom of 9x13 inch glass pan with nonstick cooking spray. Spread a thin layer of meat sauce on bottom. Then, layer as follows: 1/3 of the squash, 1/3 of the cottage cheese, 1/3 of the mozzarella, 1/3 of the cheddar and then 1/3 of the sauce. Repeat with remaining 2 layers of each ingredient and then top with the 1/2 cup of grated parmesan.
8) Bake in 350 degree oven for 30-35 minutes until lightly brown and bubbly. Remove and let sit 10-15 minutes before serving.
9) ENJOY!
Yield: 8-12 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SOUTHBEACHMAMA.
Nutritional Info Amount Per Serving
- Calories: 340.5
- Total Fat: 14.7 g
- Cholesterol: 71.1 mg
- Sodium: 1,191.9 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 3.1 g
- Protein: 34.9 g
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