Wednesday, October 26, 2016

Spaghetti Squash Lasagna with Spinach


Comfort food doesn't have to be unhealthy when you choose a base like spaghetti squash and pair it with (lightened) traditional lasagna ingredients... like low-fat ricotta and mozzarella cheese.  Try this Spaghetti Squash Lasagna with Spinach from Cooking Light to see what I mean. It's divine.

I recommend prepping the squash in advance since it takes an hour alone to cook in the oven for the base before you add any of the lasagna ingredients.  You can always microwave it if you don't have time. I used vodka sauce and loved it!

Enjoy! Recipe after the jump:
Spaghetti Squash Lasagna with Spinach:

4 Servings

Ingredients: 
2 small spaghetti squash, about 1 1/2 lbs each)
2 tsp EVOO
4 garlic cloves, thinly sliced (I used the jarred minced variety when I'm tight on time) (about 1 tsp)
1 (8-ounce) package fresh baby spinach
1/2 cup part-skim ricotta cheese
1/2 tsp kosher salt
2 ounces shredded part-skim mozzarella cheese (abut a 1/2 cup)
8 ounces 93% lean ground turkey
1 1/2 cups lower-sodium marinara sauce (or low fat vodka sauce)
1 ounce Parmesan cheese, grated (about 1/4 cup)

Preheat the oven to 350.

Cut each squash in half lengthwise.  Scoop out seeds and discard.   Place squash halves, cut side up, on a baking sheet.  Bake at 350 for 50-55 minutes or until tender. Let stand for 10 minutes.  Scrape the inside of the squash with a fork to remove spaghetti-like strands.  Place strands in a clean dish. 

Heat a large skillet over medium-high heat.  Add oil to the pan, swirl to coat.  Add garlic, cook 30 seconds.  Add spinach, cook 1 minute until spinach wilts.  Remove from heat.  Combine spinach mixture, squash strands, ricotta cheese, salt (nice pinch) and half of mozzarella cheese in a medium bowl.  

Return skillet to medium-high heat.  Add turkey to pan; cook for 4 minutes or until browned, stirring to crumble. Add marinara (or vodka) sauce, cover, reduce heat to medium and simmer for 4 minutes. Remove from heat. 

Increase oven temp to 425.  

Spoon sauce evenly on the bottom of each squash half.  Top evenly with squash mixture.  Sprinkle evenly with remaining mozzarella cheese and Parmesan cheese.  Bake for 20 minutes.

Preheat the broiler to high (keep squash in oven). Broil squash 1 to 2 minutes until cheese is golden brown and bubbly.  Remove from oven; let stand 10 minutes. 

Calories: 374 calories
Fat: 18.9 grams 

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