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SPAGHETTI SQUASH LASAGNA

This Spaghetti Squash Lasagna taste amazing, cheesy, and is packed with protein. You also won't feel guilty after eating this even though it taste better then regular lasagna.


This Spaghetti Squash Lasagna is an easy way to sneak in more veggies. I added a bag of spinach and after its done cooking down you can't ever tell there is that much spinach in it. You also could add zucchini or mushrooms.

INGENDIENTS


930g spaghetti squash

1 pound ground turkey

1 jar marinara sauce

15oz part skim ricotta cheese

1 1/4 cups reduced fat shredded cheese

1 bag spinach

1 tsp basil

1 tsp garlic powder

salt/pepper


  1. Cook spaghetti squash in oven or Instant Pot. (click here to see how I cooked my spaghetti squash in the Instant pot)

  2. Preheat oven to 350 degrees F. Spray a 9x13 in casserole dish with non stick cooking spray.

  3. In a large pot, brown ground turkey until no longer pink in the middle. Season with basil, garlic, salt, and pepper.

  4. After ground turkey is done cooking add marinara sauce and combine well. Add spinach and let simmer for 10-15 minutes or until spinach at wilted.

  5. In a bowl combined ricotta cheese, 1/2 cup shredded cheese, salt, and pepper.

  6. In your casserole dish add spaghetti squash to bottom, layer with ricotta cheese mixture. Pour ground turkey mixture over ricotta cheese and top with rest of cheese.

  7. Bake for 20-25 minutes. ENJOY!!










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