Description
A healthy and delicious take on classic lasagna using spaghetti squash as a low-carb substitute for pasta, layered with ricotta, parmesan, marinara sauce, and ground turkey. This baked dish features Italian herbs and fresh spinach, perfect for a comforting meal with fewer carbs but full of flavor.
Ingredients
Scale
Main Ingredients
- 1 spaghetti squash
- 1 cup ricotta cheese
- 1/3 cup parmesan cheese
- 1/2 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 lemon, juice and zest separated
- 1 cup spinach
- 1/4 cup yellow onion, finely chopped (about half a medium onion)
- 3 cloves garlic, minced
- 1 pound ground turkey (can substitute ground beef or chicken)
- 8 ounces tomato basil marinara sauce
- 1/2 cup shredded mozzarella cheese
- 6 fresh basil leaves, for garnish
- Salt and pepper, to taste
Additional Ingredients
- 1 tablespoon olive oil
- 1/2 tablespoon olive oil (separate for cooking)
- 1/4 cup panko bread crumbs
Instructions
- Prepare the spaghetti squash: Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with 1/2 tablespoon olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet. Roast for about 40-45 minutes until tender. Once cooked, use a fork to scrape out the strands of squash into a bowl, resembling spaghetti noodles.
- Cook the ground turkey mixture: While the squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and minced garlic, sauté until translucent and fragrant, about 3-4 minutes. Add ground turkey, season with salt, pepper, Italian seasoning, and garlic powder. Cook until browned and fully cooked, about 7-8 minutes. Stir in marinara sauce and spinach; cook for another 2-3 minutes until spinach wilts. Remove from heat.
- Prepare the cheese mixture: In a bowl, combine ricotta cheese, parmesan cheese, lemon zest, and lemon juice. Mix well and season with a pinch of salt and pepper.
- Assemble the lasagna: In a baking dish, spread half of the spaghetti squash strands evenly. Layer with half of the cheese mixture, then half of the turkey mixture. Repeat with remaining spaghetti squash, cheese mixture, and turkey mixture. Sprinkle shredded mozzarella cheese evenly on top, followed by panko bread crumbs to add a crunchy texture.
- Bake the lasagna: Place the assembled dish into the preheated oven and bake at 400°F (200°C) for about 15 minutes, or until the top is golden and bubbly.
- Garnish and serve: Remove from oven, let it cool for a few minutes. Garnish with fresh basil leaves before serving. Enjoy your healthy spaghetti squash lasagna!
Notes
- Spaghetti squash lasagna is layered with marinara sauce, mozzarella, ricotta, and parmesan cheese, then baked until all the flavors meld together for a juicy, cheesy meal.
- You can swap ground turkey for ground beef or chicken depending on your preference or dietary restrictions.
- Ensure not to overcook the spaghetti squash to maintain a firm texture that holds the layers well.
- For a low-carb option, omit panko bread crumbs or replace with crushed pork rinds.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
Nutrition
- Serving Size: 1 serving
- Calories: 897 kcal
- Sugar: 21 g
- Sodium: 1293 mg
- Fat: 41 g
- Saturated Fat: 19 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 11 g
- Protein: 88 g
- Cholesterol: 96 mg
