Thursday, April 24, 2014

Recipe Makeover: Spaghetti Squash Lasagna

I am always looking for a fun healthy ways to make over my favorite recipes. This week I tackled my families favorite recipe, Lasagna!  For a fun spin on lasagna I added the fillings to a spaghetti squash instead of layering between lasagna noodles.

Spaghetti squash is a lower calorie and lower carbohydrate alternative to pasta. One cup of spaghetti squash only contains 40 calories compared to a whopping 220 calories in a cup of pasta. Spaghetti squash is also packed with nutrients not found in pasta including folic acid, potassium, vitamin A and beta carotene.

My husband may have been able to tell the difference, but he gave this recipe two thumbs up for taste!

Spaghetti Squash Lasagna

Servings: 6
Cook time: 60 minutes


  • 3 small spaghetti squash (1.5-2 # each)
  • 32 oz spaghetti sauce
  • 1 # lean ground turkey
  • 1# part skim ricotta
  • 1 egg
  • 1 cup frozen spinach (3 cups fresh)
  • 1 1/2 cups part skim mozzarella
  • 1/4 cup Parmesan cheese

1. Pre-heat to 375 degrees. Cut squash in half length wise and place cut side up on a roasting or jelly roll pan. Lightly sprinkle spaghetti squash with olive oil, salt and pepper. Cook for 45-50 min or until tender.

2. While spaghetti squash is cooking, cook ground turkey on medium heat in a saute pan until cooked through. Drain any fat, then return meat to heat and add in spaghetti sauce. Cook sauce mixture until sauce boils then add in frozen spinach, cooking for another 3 minutes.

3.  In a small dish mix egg into ricotta cheese.

4.   Layer cooked spaghetti squash with 1/4 cup meat sauce, 1/6 cup ricotta, 1/4 cup meat sauce, 1/4 cup mozzarella and sprinkle with Parmesan cheese. Repeat for the remaining spaghetti squash halves.  Place filled spaghetti squash back into the oven and cook for another 10 minutes or until cheese melted. 


Nutrition Information (per 1 filled spaghetti squash half ): 430 Calories, 20 g Carb, 34g protein, 18 g fat

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