LASAGNA STUFFED SPAGHETTI SQUASH
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 387.3
- Total Fat: 17.2 g
- Cholesterol: 97.8 mg
- Sodium: 560.9 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 3.8 g
- Protein: 41.9 g
View full nutritional breakdown of LASAGNA STUFFED SPAGHETTI SQUASH calories by ingredient
Number of Servings: 5
Ingredients
F OR THE ROASTED SPAGHETTI SQUASH
Makes 5 servings
Per serving
1 Lean protein
2 vegetable servings
3 condiments
2 small spaghetti squash, cut in half and seeded
5 sprays olive oil spray
1/8 teaspoon salt
¼ teaspoon pepper
FOR THE LASAGNA MEAT SAUCE :
18 ounces ground turkey
5 sprays olive oil spray
1 cup green spring onion, diced
2 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon fennel seeds, crushed
1 (15 ounce) can low sodium diced tomatoes
1 tablespoon tomato paste (optional)
1 teaspoon Italian seasoning or oregano
1 bay leaf
1/2 teaspoon paprika
2 teaspoons balsamic vinegar
1/8 teaspoon salt
¼ teaspoon pepper
1 tablespoon basil, chopped
FOR THE LASAGNA STUFFED SPAGHETTI SQUASH :
1 cup part-skim ricotta
1 tablespoon basil, chopped
1 cup part-skim mozzarella, shredded
Tips
Makes 5 servings
Per serving
1 Lean protein
2 vegetable servings
3 condiments
Directions
FOR THE ROASTED SPAGHETTI SQUASH:
Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes.
FOR THE LASAGNA MEAT SAUCE:
Meanwhile, cook the turkey, about 8-10 minutes, and set aside.
3. Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
4. Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute.
Add the turkey, tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar, salt and pepper, bring to a boil, reduce the heat and simmer until the spaghetti squash is cooked and then mix in the basil and remove from heat.
FOR THE LASAGNA STUFFED SPAGHETTI SQUASH:
6. Fluff up some of the inside of each spaghetti squash half, divide the mixture of the cottage cheese and basil between them followed by the sauce and the cheese.
7. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user STEPHDTYLER.
Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes.
FOR THE LASAGNA MEAT SAUCE:
Meanwhile, cook the turkey, about 8-10 minutes, and set aside.
3. Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
4. Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute.
Add the turkey, tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar, salt and pepper, bring to a boil, reduce the heat and simmer until the spaghetti squash is cooked and then mix in the basil and remove from heat.
FOR THE LASAGNA STUFFED SPAGHETTI SQUASH:
6. Fluff up some of the inside of each spaghetti squash half, divide the mixture of the cottage cheese and basil between them followed by the sauce and the cheese.
7. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user STEPHDTYLER.