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Spaghetti Squash Lasagna


Prepare yourself for yumminess!


2 Spaghetti Squash

2 lbs Ground Turkey or Chicken

24 oz Organic Spaghetti Sauce

4 tbsp Fresh Basil

3/4 c Ricoctta Cheese

1 c Shredded Light Mozzarella Cheese (with a little extra for topping)

Extra Virgin Olive Oil

Italian Seasonings (to taste)

Red Chili Pepper Flakes (optional)


Now, there are two ways you can cook your spaghetti squash. The recommended way is in the oven. Pre-heat oven to 400 dergrees. Wash your spaghetti squash thoroughly, cut lenthwise and scoop out the seeds. Brush with olive oil and place flesh-side down in baking dish. Roast for approximately 45-60 minutes, or until the inside is soft and easily fluffs with fork. Another way would be to cook them in your microwave oven. Prepare squash same as above, placing flesh down on a microwave safe plate for approximately nine minutes. Continue cooking in two-minute increments until they soften and fluff.


While all that is going on, brown meat in large skillet. Drain meat and return to skillet and add spaghetti sauce, Italian seasonings, red chili pepper flakes, and reheat. In a separate bowl, combine ricotta cheese, mozzarella, and fresh basil, set aside.


When squash is ready, remove from oven/microwave (take caution, they will be HOT!) and fluff with a fork to look like spaghetti noodles. They will expand quite a bit. Now to fill, start with a scoop of the turkey meat mixure, followed by a layer of the cheese mixture. Repeat layering until you have overfilled each squash, ending with a layer of turkey mixture. Sprinkle the top with shredded mozzarella, turn the oven to broil, and put them back in to brown up the top. Done!


* I served mine with sauteed asparagus with pine nuts and sundried tomatoes



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