Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

Last night's dinner only added fuel to the fire of my new obsession with spaghetti squash! I have yet to try anything that I don't love with spaghetti squash and it only makes it all the better that using it really fills me up and keeps the point values low!! This really tasted like a real lasagna, I couldn't believe it! I think next time, I will probably try sauteing in some mushrooms and garlic with it as well. I admit, I did give it a sprinkle of garlic powder at the last minute when I realized there was no garlic in this recipe. I will say, buy the biggest spaghetti squash you can find. This one asks for 5-6 cups, I bought the biggest one that Woodman's had and it barely gave me 5 cups. I bought an extra smaller one just incase I needed more, but decided at the last minute to just fix the one and it gave me just enough. And I love that this recipe gives me 12 servings, the hubs had 2 pieces, and I had 1, so even though he took a couple for lunch today, we'll still have plenty of leftovers!!!

Ingredients:

1 (10oz) pkg. frozen chopped spinach

1 c. onion, finely chopped

1 lb. extra lean ground turkey

1 tsp. dried basil

1 tsp. dried oregano

1 ½ c. pasta sauce

1 ½ c. fat free cottage cheese

½ c. grated parmesan cheese

2 large egg whites

1 large spaghetti squash (5-6 cups cooked)

½ c. part skim shredded mozzarella

 

Directions:

1.   Heat oven to 375. Cut squash in half length-wise and using a spoon, scoop out the seeds. Place halves face down on baking sheet and cook for 45-50 minutes. When done, using two forks, scrape out the insides and put all spaghetti squash in a separate bowl. Then turn oven temp up to 425. Spray a 9x13 baking dish with cooking spray.

2.   While spaghetti squash is roasting, begin preparing the other layers to the lasagna. In a large skillet sprayed with cooking spray, sauté the onions and spinach (best if it’s not totally frozen, but can be). Cook until onion is translucent and spinach is not frozen. Remove from pan and put in a bowl.

3.   In the same skillet, cook ground turkey. Drain off any excess grease. Add basil and oregano and pasta sauce. Cook until heated then add to the onions and spinach and stir well.

4.   In a separate bowl, whisk together the cottage cheese, parmesan cheese and egg whites.

5.   Begin layering the lasagna. Using half of the spaghetti squash, spread it out on the bottom of the baking dish. Then using half of the cheese mixture, spread on top of spaghetti squash. Third, using half of the meat mixture, spread over the cheese mixture. Repeat layering with remaining ingredients: spaghetti squash, cheese mixture, meat mixture. Then sprinkle the ½ c. mozzarella on the very top.

6.   Bake for 35-40 minutes.

7.   Let it sit about 10 minutes before cutting into 12 even pieces.  

Yields 12 piece – WWP+ 4 per slice

Shown here with a 1 point salad: lettuce, tomatoes, mushrooms, cucumbers and 2 T. fat free Caesar Italian dressing.

 Adapted from Dashing Dish