Spaghetti Squash Lasagna Casserole

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

4 cups cooked spaghetti squash (8 Greens)
8 oz part skim ricotta cheese (1 Lean)
8 oz reduced fat mozzarella cheese, divided (2 Leans)
2 tbsp egg beaters
2 tbsp reduced fat grated parmesan cheese (1 Condiment)
2 cups Great Value Italian diced tomatoes, divided (4 Greens)
1/4 tsp garlic powder (1/2 Condiment)
1/8 tsp pepper (1/4 Condiment)
5 oz Jennie O Italian seasoned ground turkey 93%, cooked  (1 Lean)

Preheat oven to 400 degrees. Prick squash with fork or metal skewer and roast in oven for an 45 to 50 min 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 garlic powder and pepper.

Mix ricotta cheese, parmesan, egg beaters and 4 oz or 1 cup of mozzarella cheese together.

Preheat oven to 375 degrees. Pour 1 cup Italian 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 Italian diced over the meat. 

Bake for 30 minutes. Spread the rest of the mozzarella cheese over the top (1 cup) and bake an additional 20 minutes until cheese is melted and lightly brown. Let rest for 10 minutes or so to serve.

4 servings with 
1 Lean, 3 Greens, and  Less than 1 Condiment per serving

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