Spaghetti Squash Lasagna

Name: Spaghetti Squash Lasagna
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 medium spaghetti squash; 1 tablespoon plus 2 teaspoons extra-virgin olive oil (divided); 2 teaspoons kosher salt (divided); 3/4 teaspoon ground black pepper (divided); 1 pound ground turkey; 2 teaspoons Italian seasoning; 1/4 teaspoon red pepper flakes; 2 cloves garlic (minced); 1 (24-ounce) jar good-quality tomato pasta sauce (I like roasted garlic or tomato basil); 1 tablespoon red wine vinegar; 1 (10-ounce) pack frozen spinach (drained and pressed as dry as possible); 1 cup part-skim ricotta cheese (or low-fat 1% or 2% cottage cheese); 1 cup shredded fontina, mild provolone, mozzarella, or similar melty cheese (divided); 1/4 cup grated Parmesan cheese; Chopped fresh parsley

Healthy Spaghetti Squash Lasagna with ground turkey, spinach, and ricotta. All the comforting flavor of lasagna, made easier and low carb!

⏱️ 70 menit 🔪 Persiapan: 10 menit 🔥 Masak: 60 menit 📊 Sedang ⭐ 4.9 (54) 👁️ 3 dilihat

👨‍🍳 Mulai Masak

Foto: Well Plated

Bahan-bahan

4 porsi

2 medium spaghetti squash
1 tablespoon plus 2 teaspoons extra-virgin olive oil (divided)
2 teaspoons kosher salt (divided)
3/4 teaspoon ground black pepper (divided)
1 pound ground turkey
2 teaspoons Italian seasoning
1/4 teaspoon red pepper flakes
2 cloves garlic (minced)
1 (24-ounce) jar good-quality tomato pasta sauce (I like roasted garlic or tomato basil)
1 tablespoon red wine vinegar
1 (10-ounce) pack frozen spinach (drained and pressed as dry as possible)
1 cup part-skim ricotta cheese (or low-fat 1% or 2% cottage cheese)
1 cup shredded fontina, mild provolone, mozzarella, or similar melty cheese (divided)
1/4 cup grated Parmesan cheese
Chopped fresh parsley

Langkah-langkah

Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash.
While the squash is baking, heat the remaining tablespoon oil in a large skillet over medium high. Add the turkey, 1 teaspoon salt, remaining 1/2 teaspoon pepper, Italian seasoning, and red pepper flakes. Stir and cook, breaking apart the meat into small pieces, until it is fully cooked through and browned on all sides, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Reduce the heat to low. Stir in the pasta sauce and red wine vinegar. Let simmer 1 minute. Taste and adjust the seasoning as desired.
Place the spinach in a large mixing bowl. Use a fork to separate any large clumps. Add the ricotta, 1/2 cup fontina, and remaining 1/2 teaspoon salt. Stir with the fork to combine. When the squash is cool enough to handle, use a fork to fluff the insides into strands and add the strands to the bowl. With the same fork, stir to combine, evenly distributing the ingredients as best you can. Return the squash halves to the baking sheet, cut sides up.
Fill the squash: Pile the ricotta/squash filling evenly into each of the four halves. Top with tomato sauce, remaining shredded cheese, and Parmesan. Return to the oven and bake until the filling is fully heated through and the cheese is melty, about 10 to 15 minutes.
Brown the top (optional): Turn the oven to broil. Broil the squash until the cheese is extra bubbly and lightly browned, about 2 minutes. Watch it carefully, and do not walk away so that it doesn't burn. Sprinkle with parsley and enjoy!