Spaghetti Squash Lasagna With Spinach
July 27, 2017
"Guilt-free lasagna! Cook the spaghetti squash in advance to shorten the prep time. Squeeze the noodles dry and store in zip-top plastic bags until you are ready to use them. This way you can have a quick meal!"
- Serving Size: 1 (543.2 g)
- Calories 442.4
- Total Fat - 27.2 g
- Saturated Fat - 10.9 g
- Cholesterol - 64.4 mg
- Sodium - 638.9 mg
- Total Carbohydrate - 27 g
- Dietary Fiber - 5.3 g
- Sugars - 14.7 g
- Protein - 22.9 g
- Calcium - 489.7 mg
- Iron - 4 mg
- Vitamin C - 18.9 mg
- Thiamin - 0.2 mg
Preheat the oven to 350°.
Cut each squash in half lengthwise. Scoop out the seed and discard. Place the squash halves, cut side up, on a baking sheet. Bake at 350° for 50 minutes. Let stand for 10 minutes.
Scrape the inside of the squash with a fork to remove spaghetti-like strands. Place the strands on a clean dish towel. Squeeze until barely moist.
Heat a large skillet over medium-high heat. Add the oil to the pan. Add the garlic and cook for 30 seconds. Add the spinach and cook for 1 minute or until the spinach wilts. Remove from heat.
Combine the spinach mixture, squash strands, ricotta cheese, salt, and half the mozzarella cheese in a medium bowl.
Return the skillet to medium-high heat. Add the turkey or beef to the skillet and cook 4 minutes or until browned, stirring to crumble. Add the marinara sauce; cover, and simmer 4 minutes. Remove from the heat.
Increase the oven temperature to 425°.
Spoon the sauce evenly into the bottoms of each squash half. Top evenly with the squash mixture. Sprinkle evenly with the remaining Mozzarella cheese and the Parmesan cheese. Bake at 425° for 20 minutes.
Preheat the broiler to high. (keep the squash in the oven). Broil the squash for 1 to 2 minutes or until the cheese is golden and bubbly. Remove from the oven and let stand 10 minutes.
Tips & Variations
No special items needed.