Turkey and Spinach Spaghetti Squash Lasagna
Turkey and Spinach Spaghetti Squash Lasagna is a lighter and lower carb version of lasagna!
Servings: 2 servings
Ingredients
- 1 large spaghetti squash
- 2 cups marinara sauce
- 1 link Italian turkey sausage
- 1 cup frozen spinach, defrosted and excess liquid squeezed out.
- 1/2 cup part skim ricotta cheese
- 1/2 cup shredded part skim mozzarella cheese
- Flat leaf parsley for topping
Instructions
Spaghetti Squash
- Preheat oven to 400° F. and line baking sheet with foil.
- Cut the spaghetti squash in half lengthwise, spray the inside with cooking spray or drizzle with olive oil, and sprinkle with salt and pepper.
- Place the squash cut side down on the baking sheet and roast until tender, about 40 minutes.
- Let the squash cool for 5-10 minutes before scooping out the strands with a fork and placing them in a bowl. Reserve the squash skins placing them cut side up back on the foil lined baking sheet.
- If the spaghetti squash has a lot of liquid, use your hands to squeeze out excess liquid.
Turkey and Spinach Sauce
- Heat a small skillet over medium high heat and spray with cooking spray.
- Remove the turkey sausage from it's casing, crumble and cook it in the skillet until it is cooked all the way through.
- In a small saucepan over medium heat, combine the marinara sauce, cooked turkey sausage, and defrosted spinach and heat through.
- Combine the sauce mixture with the spaghetti squash and toss together until the squash is coated in the sauce.
Assembling
- Scoop the squash and sauce mixture back into the squash skins and top with dollops of ricotta and shredded mozzarella cheese.
- Broil the spaghetti squash lasagna until the cheese is melted and golden.
Notes
- If you use fresh spinach use two cups and add it directly into the sauce. Stir until it wilts.
Nutrition
Calories: 389kcal | Carbohydrates: 54g | Protein: 23g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 1557mg | Fiber: 13g | Sugar: 23g | Iron: 6mg