Quick Recipe: Lasagna Stuffed Spaghetti Squash

August 18, 2017

Lasagna Stuffed Spaghetti Squash, adapted from Tasteful Pantry.com.

Yields: 4 servings
Serving Size: ½ spaghetti squash (stuffed)

INGREDIENTS
  • 2 small spaghetti squash, cut in half and seeded
  • 2 tablespoons olive oil
  • 1 pound ground turkey
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • ½ teaspoon red pepper flakes
  • ½ teaspoon fennel seeds, crushed
  • 1 can crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • ½ teaspoon paprika
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons fresh basil, chopped
  • Salt and pepper to taste
  • 1 cup cottage cheese or ricotta
  • 1 cup mozzarella cheese, shredded
DIRECTIONS
  • Brush the inside of the spaghetti squash with 1 tablespoon of olive oil divided and roast skin side up at 400 F for about 30 min.
  • In a medium skillet, cook turkey until browned. Remove from pan and set aside.
  • Heat the remaining oil in the same large pan. Add in onion and cook until tender.
  • Add garlic, red pepper flakes, fennel and cook for 1 minute.
  • Add turkey, tomatoes, Italian seasoning, bay leaf, paprika, balsamic vinegar, basil, salt and pepper and bring to a boil and then reduce heat to simmer. Simmer about 10 minutes.
  • Use a fork to fluff the inside of each spaghetti squash half. Layer ¼ cup cottage cheese, ¼ of turkey mozzarella cheese into each.
  • Broil in oven until the cheese has melted. 
NUTRITION (per serving)
  • Calories 367
  • Protein 42 grams
  • Carbohydrates 27 grams (1 carbohydrate choice)
  • Sugar 9 grams
  • Added sugar 0 grams
  • Total Fat 15 grams
  • Saturated fat 5 grams
  • Cholesterol 74 mg
  • Fiber 4 grams
  • Sodium 206 mg 
ADDITIONAL NUTRIENTS
  • Vitamin B6           92% DV
  • Magnesium          22% DV
  • Thiamin               66% DV
  • Niacin                   88% DV
  • Zinc                      41% DV

Media Contacts

Sonya Kullmann
Berryville, Branson, Cassville, Lebanon, Mountain View, Rolla, Springfield, Aurora
Phone: 417-820-2426