Well I have finally gotten on the spaghetti squash bandwagon.. Let me tell I was delightfully surprised when I first used it as a pasta substitute. And I was surprised at how easy and delicious it was too!
What a great idea for a naturally gluten-free but delicious meal. It’s easy AND the dish-washing is easy since you can just toss the dish (the outside of the squash) in the trash. I love spaghetti squash and I feel like it’s magic every time those strands of pasta-like squash start coming apart just at a gentle tug of a fork.
Another cool thing is this can be a diabetic and gluten-free foodie’s dream come true!
Recipe via Closet Cooking (photos from Sweet Remedy)
Lasagna Stuffed Spaghetti Squash
Prep Time: 10 minutes – Cook Time: 35 minutes – Total Time: 45 minutes – Servings: 4
INGREDIENTS
ROASTED SPAGHETTI SQUASH:
•2 small spaghetti squash, cut in half and seeded
•1 tablespoon oil
•salt and pepper to taste
LASAGNA MEAT SAUCE:
•1 pound ground lean beef (93/7 preferable)
•1 tablespoon oil
•1 onion, diced
•2 cloves garlic, chopped
•1/2 teaspoon red pepper flakes
•1/2 teaspoon fennel seeds, crushed
•1 (15 ounce) can crushed tomatoes
•1 tablespoon tomato paste (optional)
•1 teaspoon Italian seasoning or oregano
•1 bay leaf
•1/2 teaspoon paprika
•1 tablespoon balsamic vinegar
•salt and pepper to taste
•1 tablespoon basil, chopped
LASAGNA STUFFED SPAGHETTI SQUASH:
•1 cup low fat cottage cheese or ricotta
•1 tablespoon basil, chopped
•1 cup low fat mozzarella, shredded
DIRECTIONS
FOR THE ROASTED SPAGHETTI SQUASH:
1.Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes.
FOR THE LASAGNA MEAT SAUCE:
1.Meanwhile, cook the turkey, about 8-10 minutes, and set aside.
2.Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
3.Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute.
4.Add the turkey, tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar, salt and pepper, bring to a boil, reduce the heat and simmer until the spaghetti squash is cooked and then mix in the basil and remove from heat. 
FOR THE LASAGNA STUFFED SPAGHETTI SQUASH:
1.Fluff up some of the inside of each spaghetti squash half, divide the mixture of the cottage cheese and basil between them followed by the sauce and the cheese.
2.Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.
Option 1: Use ground beef or Italian sausage instead of ground turkey.
Option 2: Instead of making the sauce from scratch, use your favorite marinara or other tomato sauce.
Option 3: Add one 2 inch piece of parmesan rind to the sauce while it simmers.
Nutrition Facts: Calories 513, Fat 25g (Saturated 7g, Trans 0),Cholesterol 138mg, Sodium 761mg, Carbs 26g (Fiber 4g, Sugars 8g),Protein 50g
Get the original recipe here———>> http://www.sweet-remedy.com/2014/01/spaghetti-squash-lasagna-bowls/
I hope you enjoy this recipe as much as I did!
Let me know how you like this meal and how you tweak it to your liking…click the Facebook “Share” button below and let me know!!!
Michelle Kuryliw, CFO/The Wifey
