Spaghetti Squash Lasagna Casserole - Medifast variation
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 234.0
- Total Fat: 13.6 g
- Cholesterol: 54.4 mg
- Sodium: 388.9 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 1.6 g
- Protein: 20.7 g
View full nutritional breakdown of Spaghetti Squash Lasagna Casserole - Medifast variation calories by ingredient
Introduction
Original from Sandy's Kitchen Adventures - http://www.sandyskitchenadventures.com/2012/10/spaghetti-squash-lasagna-casserol
e.html but have made my modification b/c of allergies Original from Sandy's Kitchen Adventures - http://www.sandyskitchenadventures.com/201
2/10/spaghetti-squash-lasagna-casserol
e.html but have made my modification b/c of allergies
Number of Servings: 6
Ingredients
-
2 lb spaghetti squash - you will only need 2 cups (4 Greens)
8 oz part skim ricotta (1 Lean)
8 oz reduced fat mozzarella cheese, divided (2 Leans)
2 tbsp egg beaters
1 Tbsp crushed garlic (2 Condiments)
14 oz diced tomatoes with less than 5 g of carbs per 1/2 cup, divided (4 Greens)
1/4 tsp garlic powder (1/2 Condiment)
1/8 tsp salt (1/2 Condiment)
1/8 tsp pepper (1/4 Condiment)
2 tsp olive oil (1 Healthy Fat)
8 oz ground turkey 93%, cooked (2 Lean)
1 tsp paprika
1/2 tsp ground fennel
dash pepper
1 tsp garlic powder.
Tips
This tastes better next day.
Directions
1 - Cooking spaghetti squash - Preheat oven to 400 degrees. Prick squash with fork or metal skewer and roast in oven for an hour or until it seems soft when you press on it. Take it out and leave on the counter until cool. When squash is cool, cut in half and scoop out the seeds and discard. Use a fork or spoon to scoop out the rest of the squash and set aside in a bowl. Measure out 2 cups of spaghetti squash and store the rest in the fridge.
2 - Prep italian ground turkey - mix ground turkey with paprika, ground fennel, pepper and garlic powder. cook until no longer pink, easy to dry out. Cook full packet of ground turkey, double spices and then put other 1/2 into freezer.
3 - Add oil to a skillet over medium heat. Saute the 2 cups of squash for a few minutes until it begins to brown. Add garlic powder, salt and pepper, if desired.
4 - Mix ricotta cheese, garlic, egg beaters and 4 oz or 1 cup of mozzarella cheese together.
5 -Preheat oven to 375 degrees.
6 - Pour 1 cup of the diced tomatoes on the bottom of a 8 inch square casserole dish and spread evenly.
7 - Add squash on top of tomatoes
8 - Top the squash with the ricotta cheese mixture.
9 - Then top the ricotta cheese mixture with the cooked ground turkey.
10 - Spread 1 cup of diced tomatoes over the meat. Bake uncovered for 35 minutes.
11 - Spread the rest of the mozzarella cheese over the top (1 cup) and bake an additional 25 minutes until cheese is melted and lightly brown. Let rest for 10 minutes or so to serve.
Serving Size: 6 servings
2 - Prep italian ground turkey - mix ground turkey with paprika, ground fennel, pepper and garlic powder. cook until no longer pink, easy to dry out. Cook full packet of ground turkey, double spices and then put other 1/2 into freezer.
3 - Add oil to a skillet over medium heat. Saute the 2 cups of squash for a few minutes until it begins to brown. Add garlic powder, salt and pepper, if desired.
4 - Mix ricotta cheese, garlic, egg beaters and 4 oz or 1 cup of mozzarella cheese together.
5 -Preheat oven to 375 degrees.
6 - Pour 1 cup of the diced tomatoes on the bottom of a 8 inch square casserole dish and spread evenly.
7 - Add squash on top of tomatoes
8 - Top the squash with the ricotta cheese mixture.
9 - Then top the ricotta cheese mixture with the cooked ground turkey.
10 - Spread 1 cup of diced tomatoes over the meat. Bake uncovered for 35 minutes.
11 - Spread the rest of the mozzarella cheese over the top (1 cup) and bake an additional 25 minutes until cheese is melted and lightly brown. Let rest for 10 minutes or so to serve.
Serving Size: 6 servings