Lasagna Stuffed Spaghetti Squash
Servings: 4
21 Day Fix: Per Serving 1 ½ Green, 1 Red, 2 Blue
Ingredients:
FOR THE ROASTED SPAGHETTI SQUASH:
- 2 small spaghetti squash, cut in half and seeded
- 1-tablespoon oil
- Salt and pepper to taste
FOR THE LASAGNA MEAT SAUCE:
- 1-pound ground turkey
- 1-tablespoon oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fennel seeds, crushed
- 1 (15 ounce) can crushed tomatoes
- 1-tablespoon tomato paste (optional)
- 1 teaspoon Italian seasoning or oregano
- 1 bay leaf
- 1/2 teaspoon paprika
- 1-tablespoon balsamic vinegar
- salt and pepper to taste
- 1-tablespoon basil, chopped
FOR THE LASAGNA STUFFED SPAGHETTI SQUASH:
- 1 cup low fat cottage cheese or ricotta
- 1-tablespoon basil, chopped
- 1 cup partially skim mozzarella, shredded
Instructions:
FOR THE ROASTED SPAGHETTI SQUASH:
Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F/200C oven until tender, about 30 minutes.
FOR THE LASAGNA MEAT SAUCE:
Meanwhile, cook the turkey, about 8-10 minutes, and set aside.
Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute.
Add the turkey, tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar, salt and pepper, bring to a boil, reduce the heat and simmer until the spaghetti squash is cooked and then mix in the basil and remove from heat.
FOR THE LASAGNA STUFFED SPAGHETTI SQUASH:
Fluff up some of the inside of each spaghetti squash half, divide the mixture of the cottage cheese and basil between them followed by the sauce and the cheese.
