Spaghetti Squash Lasagna with Spinach

Cooking Light
Spaghetti Squash Lasagna with SpinachRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

Bake the squash in advance to shorten prep time; squeeze the noodles dry, and store in a zip-top plastic bag in the refrigerator until ready to use.

Serves 4 (serving size: 1 squash half)

Ingredients

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2 small spaghetti squash (about 1 1/2 pounds each)
2 teaspoons olive oil
4 garlic cloves, thinly sliced
1 (8-ounce) package fresh baby spinach
1/2 cup part-skim ricotta cheese
1/8 teaspoon kosher salt
2 ounces shredded part-skim mozzarella cheese (about 1/2 cup), divided
8 ounces 93% lean ground turkey
1 1/2 cups lower-sodium marinara sauce (such as Dell'Amore)
1 ounce Parmesan cheese, grated (about 1/4 cup)

Preparation

Hands-on: 40 Minutes
Total: 1 Hour, 50 Minutes

1. Preheat oven to 350°.

2. Cut each squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides up, on a baking sheet. Bake at 350° for 50 minutes. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands. Place strands on a clean dish towel; squeeze until barely moist.

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

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

5. Increase oven temperature to 425°.

6. Spoon sauce evenly into the bottom of each squash half. Top evenly with squash mixture. Sprinkle evenly with remaining mozzarella cheese and Parmesan cheese. Bake at 425° for 20 minutes.

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

Created date

October 2015

Nutritional Information

Calories 374
Fat 18.9 g
Satfat 6.2 g
Monofat 5.4 g
Polyfat 2.6 g
Protein 25 g
Carbohydrate 30 g
Fiber 6 g
Cholesterol 65 mg
Iron 4 mg
Sodium 613 mg
Calcium 411 mg