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Spaghetti Squash Lasagna with Spinach

Photo: Jennifer Causey; Styling: Lindsey Lower

Hands-on time 40 mins
Total time 1 hr, 50 mins
Yield

Serves 4 (serving size: 1 squash half)

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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.