Low carb spaghetti squash turkey lasagna

1 Spaghetti squash
1 zucchini
1 Tbs olive oil
5 cloves garlic, minced
2 c chopped onion
20 oz lean ground turkey
28 oz can crushed tomato
1 can diced tomato with green chili
2 Tbs spices (oregano, basil, marjoram, parsley, etc)
1/2 c red wine (optional)
10 oz (1 pkg) frozen spinach
1/3 c parmesan cheese, grated
1/3 c romano cheese, grated
1 large egg
2c (16oz) low fat cottage cheese
12 ox (1.5 c) mozzarella cheese, part skim milk

Dish freezes well and is great warmed up as leftovers

Bake spaghetti squash at 350 for 1 hour, cool & shred with fork
Grate 1 large zucchini
Heat olive oil in large skillet
Add 3 cloves minced garlic
Add 2 c chopped onion
Cook until onion starts to soften
Add ground turkey and cook until done
Add canned tomatos, spices, and 1/2c red wine (optional)
Cook until thick
While sauce is cooking, prepare cheese & spinach mixture
Mix 2 cloves minced garlic, thawed spinach, parmesan & romano, and egg with cottage cheese
Add black pepper and parsley (optional)
Assemble lasagna
Put some sauce in the bottom of 9x12 pan
Layer in half of squash
Layer in half of cottage cheese mixture
Layer in half of the remaining sauce mixture
Sprinkle with mozzarella cheese
Repeat layers
Bake at 375 for one hour


Serving Size: 8 large servings (3 in x 4 in)

Number of Servings: 8

Recipe submitted by SparkPeople user JSWECKER.