Lasagna Stuffed Spaghetti Squash
Lasagna Stuffed Spaghetti Squash, the EASIEST and healthiest Lasagna you'll ever make!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
- 1 spaghetti squash cut in half, seeds removed
- 1 tablespoon olive oil
- 1 lb. ground turkey
- 4 garlic cloves minced
- 2 teaspoons dry basil
- 1 1/2 teaspoon dry oregano
- 1/2 teaspoon fennel seeds
- 28 oz. diced tomatoes
- salt to taste
- 1/2 cup cottage cheese
- 1 cup shredded mozzarella cheese
Place prepared spaghetti squash halves flesh side down in a glass baking dish. Fill the dish with about 1" of water.
Cook spaghetti squash on HIGH for 10-15 minutes in the microwave. Until the squash is tender.
Preheat broiler to HIGH.
Heat large skillet to medium high heat, add olive oil and ground turkey. Saute turkey until no longer pink, be sure to chop the turkey with a spatula to break the turkey into small pieces. About 5-7 minutes.
Next add garlic cloves, dry basil, dry oregano, fennel seeds, and salt. Stir to mix and saute for 1 minute.
Add in the diced tomatoes, stir and cook for an additional 5 minutes to let flavors cook together.
Remove the pan from the heat, and add cottage cheese to meat mixture. Gently toss.
Add spaghetti squash to a baking sheet, flesh side up. Fill the hole in the squash with the meat mixture (you will have some left over). Top each squash with 1/2 cup of mozzarella cheese.
Place baking sheet in oven under the broiler fro 5 minutes or until the cheese is slightly browned.
Using a fork gently scrap the flesh of the spaghetti squash to create spaghetti looking pieces.
Calories: 382kcal | Carbohydrates: 27g | Protein: 39g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 88mg | Sodium: 654mg | Potassium: 1042mg | Fiber: 5g | Sugar: 12g | Vitamin A: 15.5% | Vitamin C: 29.6% | Calcium: 30.3% | Iron: 23.4%