Spaghetti Squash Lasagna Bake

Prep 10 min

Cook 35 min

Ready in 45 min

Servings 6

Ingredients

  • 1 cup Yellow onion (diced)

  • 3 clove(s) Garlic (minced)

  • 1 medium Zucchini (diced)

  • 454 gm Ground turkey, lean

  • 1 tbsp Italian herb seasoning, McCormick

  • 1 tsp Oregano, dried

  • 1 can(14oz) Crushed tomatoes canned

  • 1 squash Spaghetti squash (cooked, scraped)

  • 227 gm Ricotta cheese

  • 1 1/4 cup, shredded Mozzarella cheese

  • 1/4 cup Parmesan cheese, shredded (shredded)

  • 2 tbsp Parsley, fresh (for garnish)

Instructions

  • Preheat oven to 375 F.

  • Cut your spaghetti squash in half and remove the seeds. Place face down in a microwave safe dish with a small amount of water and microwave about 12-14 minutes or until fork tender.

  • Spray a 12" skillet with a light coating of olive oil, saute the onions, garlic and zucchini on medium high heat, add the ground beef (or turkey) and break it up as it browns. Add Italian seasoning and oregano. Stir in crushed tomatoes.

  • In a 9x13 pan, layer half of the following: spaghetti squash, meat and tomato mixture, ricotta and mozzarella cheese, repeat. Top with Parmesan and sprinkle with parsley.

  • Cover with foil and bake for 15-20 minutes until cheese is melted, uncover and bake an additional 5 minutes until bubbly.

DinnerLisa Kilgour, Nutritionistgluten freeComment