Spaghetti squash is such an interesting vegetable.
When cooked, the flesh falls away in ribbons or strands like spaghetti.
Spaghetti squash is mild tasting and contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene and it is low in calories. source
Both pasta and spaghetti squash have low amounts of fat, salt, and fiber. However, pasta has over 100 calories, while spaghetti squash has only about 20 calories, is richer in protein, and has far fewer carbs than pasta’s 31 grams. source
The exterior of the spaghetti squash is very hard so use care when cutting.
After it is baked and tender, pull a fork through the pulp and watch as it shreds into spaghetti-like strands.
doesn’t the filling look good already!
after the turkey and veggies are browned, stir in the strands of squash.
spread a layer of ricotta in the bottom of the squash
continue layering filling and cheese and bake
Cheesy Lasagna Spaghetti Squash
adapted from the kitchn
Makes 4-6 servings
2 medium spaghetti squash
1 teaspoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound ground turkey
1 1/2 teaspoons salt, divided
1/4 tsp pepper
1 (15-ounce) can crushed tomatoes
15-oz container ricotta
1 1/2 cups frozen spinach leaves, thawed and blotted dry
1 cup shredded mozzarella
Chopped parsley or basil, to garnish
Preheat the oven to 400°F.
Cut the squash in half; scoop out seeds. Lay cut-side down in a roasting pan or other baking dish, add an inch of water. Roast for 45 to 60 minutes, until soft when poked with a fork. Allow to cool until cool enough to handle.
Meanwhile, heat olive oil in skillet over medium-high heat. Stir in the onions and cook until translucent, 5 to 8 minutes. Stir in the garlic and cook 30 seconds. Add the ground turkey and 1 tsp salt. Cook until browned, breaking up with wooden sppon, 5 to 8 minutes. Stir in the crushed tomatoes and bring to a simmer; continue simmering about 20 minutes.
Use a fork to shred the inside of the squash, leaving shell intact. Mix the shredded squash into the tomato sauce.
In a separate bowl, mix together the ricotta cheese, the spinach and 1/2 teaspoon of salt.
Use a spoon to spread about 1/2 cup of the ricotta evenly over bottom of each shells. Spoon a fourth of the tomato-squash mixture over top of the ricotta. Top with another layer of ricotta and tomato mixture, using up the rest of both. Divide the mozzarella and sprinkle on the top of each squash.
At this point, the shells can be covered and refrigerated for up to 24 hours. Add an extra 10 minutes to the cooking time.
Bake at 400°F. for 15 to 20 minutes, until the cheese is bubbly and melted.
Sprinkle parsley or basil over the tops and serve immediately. Leftovers will keep for 1 week in the fridge.