Spaghetti Squash Lasagna with Spinach

This is delicious! It smelled divine when cooking it up. I used turkey Italian sausage grounds. The garlic is heavenly. I started the squash in the oven but then I had to go to the store and I had my husband take over while I was gone. He didn't read the directions all the way through so he threw out the squash hulls. :-( I put the finished mixture in a 9"x13"pan and finished it in the oven. #ChefKiss

These were pretty good.  Next time I'll try the hot sausage that others recommended.  Pretty bland with plain ground turkey even though I added some red pepper flakes.  Pepper jack cheese would also be a good call.

A tasty, filling, comfort food option when you're craving pasta but avoiding carbs. As usual, I treated the recipe as inspirational and made some modifications based on what I had on hand.  I subbed in beef (and used a full pound) and mixed in some cremini mushrooms.  Will definitely make again.

An update ... I tried freezing this and it was just okay. The flavor was still excellent, but it was a bit watery and lost some of its texture. It was worth doing so that we wouldn't have to throw it away and it made a decent microwavable lunch, but I wouldn't try serving the frozen version to guests.

We all really enjoyed the taste. Of course I read "93 lean ground turkey" as "93 lean chicken italian sausage" and recommend the switch. Good enough to recommend the flavor? Absolutely; it's delicious. Recommend for a weeknight recipe? Nope; the prep time was a lot. Do this on a day you have lots of time. Satisfying? Not so much. The adults were still hungry. Tip 1: wash the squash well, then microwave for a minute before cutting. If still too hard to cut safely with your sturdiest knife, microwave for another minute. Tip 2: use two forks to toss the ricotta and squash strands mixture; not a spoon.

The main benefit of this recipe is that it's filling.  I had just over 2lbs. of squash (less than the 3lbs. called for), but even this seemed out of proportion to the other ingredients.  Spaghetti squash is one of the blander vegetables, so it needed a lot more help than the meager amount of cheese to dress it up.  The overall flavor was decent but it was tedious to eat.  We'll finish the leftovers and I may even make this again, but with half the squash and more cheese. 

I used lean ground beef instead of turkey and cooked this in a casserole dish. I would add a half teaspoon of pepper to the cheese mixture next time but definitely will make this one again. Less hands on time than traditional lasagna.

Just made this with a few changes, but very much enjoyed it. I couldn't manage to cut through the raw spaghetti squash, so I poked some holes in it with a fork and ended up roasting it whole at 375 for about 1.5 hours. Like a lot of the other users, I used some home-made marinara and I used ground beef instead of turkey. I layered the meat sauce and the squash mixture a few times in a casserole dish and baked for the time listed in the recipe. It turned out great with some nice golden brown cheese on top - yum! It was a bit of wait time for the squash to roast, but the other steps were pretty easy and I found it to be simpler to assemble than traditional lasagna. Will definitely make this one again!

I made this tonight also with a couple of changes. I baked the squash the day before since I already had the oven on. I used ground chicken rather than turkey and I had fresh kale so I used that rather than the spinach. I added some chili pepper flakes to the veg mixture and I used a full cup of ricotta. I used a 9 x 13 pan rather than the squash shells. It's definitely a keeper.

Made this the other night and was quite good with a couple changes. I made my own marinara sauce and substituted home made Italian  garlic sausage for the turkey. I also put it in a 9x13 pan instead of putting it  back in the squash shells.

I made this over the thanksgiving holiday and it was a hit. My Italian friend piled on extra marinara sauce however. I followed his lead and was not disappointed.

We enjoyed this dish. I wouldn't say it "wowed" us, but it's a good solid recipe. We made our own marinara sauce so that it was seasoned to our liking, but I think jarred sauce with a little extra seasoning would be good too. I think we might try it with Italian poultry sausage next time.