Spaghetti Squash Lasanga Casserole

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Nutritional Info

Servings Per Recipe: 15
Amount Per Serving
Calories: 121.6

Total Fat: 4.6 g
Cholesterol: 22.0 mg
Sodium: 312.8 mg
Total Carbs: 8.8 g
Dietary Fiber: 1.9 g
Protein: 12.3 g

View full nutritional breakdown of Spaghetti Squash Lasanga Casserole calories by ingredient

Introduction

This recipe is absolutely fabulous. This recipe is absolutely fabulous.

Minutes to Prepare: 30

Minutes to Cook: 30

Number of Servings: 15

Ingredients

1 medium spaghetti squash, halved and seeded

2 cups low or fat free cottage cheese

1 cup low or fat free mozzarella cheese, shredded

1/2 lb ground turkey, cooked and well drained

1 28 oz can crushed tomatoes

1 small onion, chopped

1 red bell pepper, chopped

1/2 t dried basil

1 T dried parsley

1/2 t garlic powder

1/2 t red pepper flakes

1/4 cup Parmesan cheese

Directions

Bake squash cut side down on a cookie sheet for 20-30 minutes at 375. Squash should be soft when poked with a fork. Remove from skin, drain well and set aside. This can also be done in the microwave. Meanwhile, saute onion and bell pepper in a bit of olive oil spray for about 8 minutes. Add tomato, turkey, basil, garlic powder, parsley and season with salt and pepper flakes. Simmer for 15 minutes. In a casserole dish layer half the spaghetti squash, cottage cheese, mozzarella and sauce, then repeat, finishing with the Parmesan cheese. Bake at 375 for 25-30 minutes, or until bubbly.

Serving Size: 15 1-cup serving