Spaghetti Squash Lasagna

- salt and pepper (to taste)
- 1 tbsp EVOO
- 1 15oz container of Fat Free Ricotta
- 1 tbsp Dried Basil
- 1 clove Garlic (minced/pressed)
- 1 cup Shredded Reduced Fat Part-Skim Mozzarella Cheese
- 1 lbs Ground Chicken or Turkey (browned/cooked)
- 1 cup fresh Baby Spinach
- 1/2 jar heart-healthy Pasta Sauce (flavor of choice)
- 1/2 roasted Spaghetti Squash cooked and pulled (about 2 cups)

You could do this meat-free by just cutting out the ground chicken and alternating the layers.

You could also layer zucchini or regular squash if you didn't want to go through the spaghetti squash prep and time.

1. Cut spaghetti squash in half length-wise and season with salt and pepper to taste. Brush the cut side with EVOO and lay face down on a rimmed baking sheet. Roast for 30 minutes at 375. Flip squash over and roast for another 15 minutes cut side up. Let cool for 15 minutes and then pull flesh into strands with a fork or spoon. Set aside cooked squash.
2. Brown ground chicken/turkey (cook thoroughly!) and set aside.
3. Mix basil, garlic, and salt and pepper to taste into container of ricotta cheese and set aside.
4. Take 8x8 glass baking dish and put a thin layer of pasta sauce on the bottom. Top with all of the cooked ground chicken.
5. Top layer of chicken/turkey with all of the cooked spaghetti squash.
6. Follow with a layer of baby spinach, then ricotta cheese mixture, and another layer of pasta sauce.
7. Finish by topping with mozzarella cheese.
8. Cover and bake at 375 for 15 minutes.
9. Uncover and bake for another 5-10 minutes until cheese is melted to desired crispiness.

Serving Size: Makes 9 pieces

Number of Servings: 9

Recipe submitted by SparkPeople user KEGELLES.