Spaghetti Squash Lasagna Casserole

Saturday, October 13, 2012

If you are craving lasagna and you want a complete lean and green meal, then this is a great recipe! I really like the use of spaghetti squash as a substitute for pasta and it works so well in this recipe. This casserole is layered with spaghetti squash, a ricotta cheese mixture, Italian seasoned ground turkey, diced tomatoes and mozzarella! You can easily make your out Italian ground turkey, but hubby had picked up some Jennie O Italian seasoned ground turkey from the grocery store so I decided to use that in this recipe. It was easily convenient and I didn't have to add any other seasonings to the meat which meant no additional condiments for the meat!

I used a 9" square casserole dish to assemble the casserole and then divided it up into four servings. One serving was for tonight, one is for tomorrow and two of them are in the freezer for later.

I have to say that this is going to be another favorite of mine that I will continue to make time and time again. I hope you enjoy it as much as I did!

Spaghetti Squash Lasagna Casserole
Slighty adapted from
4 lb spaghetti squash - you will only need 4 cups (8 Greens)
8 oz part skim ricotta (1 Lean)
8 oz reduced fat mozzarella cheese, divided (2 Leans)
2 tbsp egg beaters
2 tbsp grated parmesan cheese (2 Condiments)
2 cups Italian diced tomatoes with less than 5 g of carbs per 1/2 cup, divided (4 Greens)
1/4 tsp garlic powder (1/2 Condiment)
1/8 tsp salt (1/2 Condiment)
1/8 tsp pepper (1/4 Condiment)
2 tsp olive oil (1 Healthy Fat)
5 oz Jennie O Italian seasoned ground turkey 93%, cooked or make your own seasoned meat (1 Lean)
Preheat oven to 400 degrees. Prick squash with fork or metal skewer and roast in oven for an hour or until it seems soft when you press on it. Take it out and leave on the counter until cool.
When squash is cool, cut in half and scoop out the seeds and discard. Use a fork or spoon to scoop out the rest of the squash and set aside in a bowl. Measure out 4 cups of spaghetti squash and store the rest in the fridge. Add oil to a skillet over medium heat. Saute the 4 cups of squash for a few minutes until it begins to brown. Add garlic powder, salt and pepper, if desired.
Mix ricotta cheese, parmesan, egg beaters and 4 oz or 1 cup of mozzarella cheese together.
Preheat oven to 375 degrees. Pour 1 cup of the diced tomatoes on the bottom of a 9 inch or 8 inch square casserole dish and spread evenly. Add squash. Top the squash with the ricotta cheese mixture. Then top the ricotta cheese mixture with the cooked ground turkey. Spread 1 cup of diced tomatoes over the meat. Bake for 35 minutes. Spread the rest of the mozzarella cheese over the top (1 cup) and bake an additional 25 minutes until cheese is melted and lightly brown. Let rest for 10 minutes or so to serve.

4 servings with 1 Lean, 3 Greens, 1/2 Healthy Fat, and  Less than 1 Condiment per serving

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