Lasagna Style Spaghetti 🍝 Squash Recipe Idea

 

Raise your hand 🙋🏼‍♂️🙋🏽‍♀️ if you like Italian food 😋

Try this:

Lasagna Style Spaghetti 🍝 Squash 

Ingredients ⤵️

1 spaghetti squash

1 lb ground turkey

2 cups of low carb pasta sauce

2 tablespoons fresh basil

½ cup ricotta cheese

½ cup shredded mozzarella cheese (plus extra for topping)

Olive oil or coconut oil

Himalayan salt & pepper

Directions ⤵️

Roasting the squash - you can cook them in an AIR FRYER at 400 for 20 minutes OR Pre-heat oven to 400 degrees. 

Wash spaghetti squash, cut off stem and slice squash lengthwise. Scoop out the seeds. Brush with oil, season with salt and pepper, and place in baking dish (9×13 works well) with a little water in the bottom of the dish — as the squash cooks, you can add more water if it dries up. 

Roast for 45-60 minutes, depending on squash size, or until inside is soft and easily “fluffs” with a fork. It will look like very tiny spaghetti noodles.

While squash is roasting, brown ground turkey in large skillet over medium heat. Remove turkey from the pan and drain. 

Add sauce to the pan and simmer. Add the turkey to the sauce.

In a bowl, combine the ricotta, mozzarella, and fresh basil, set aside.

When squash is tender, remove from oven and using a fork, scoop, fluff, flake, or scrape, to get the inside of the squash to look like spaghetti noodles. You don’t have to get at ALL of the squash, you can scoop more later when you get to the bottom after it’s been filled and you’re enjoying it for dinner.

Now FILL THEM! Start with a scoop of the red sauce, followed by a layer of the cheese mixture, (you can add extra mozzarella on each layer too!) and repeat the layers until you’ve over filled your squash, ending with a layer of red sauce and then topping them with mozzarella. 

Turn the oven to broil and put them back in to brown up the cheesy top.