Yummy Spaghetti Squash Lasagna

Yunny Spaghetti Squash Lasagna

Yummy Spaghetti Squash Lasagna

Ingredients

  • 2 small spaghetti squash (about 1 1/2 pounds each)
  • 2 teaspoons olive oil
  • 4 garlic cloves, finely chopped
  • 1 (8-ounce) package fresh baby spinach
  • 1/2 cup ricotta cheese
  • 1/8 teaspoon kosher salt
  • 2 ounces shredded mozzarella cheese (about 1/2 cup), divided
  • 8 ounces 93% lean ground turkey
  • 1 1/2 cups lower-sodium marinara sauce
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)

Directions

  • Preheat oven to 350°.

 

  • 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.

 

  • 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.

 

  • 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