Spaghetti Squash Lasagna Casserole 🥘 Recipe Idea 💡

 

Spaghetti Squash Lasagna Casserole 🥘 

Yield:

4 servings 

Per Serving:

1 Lean 

3 Greens 

1 Condiment 

Ingredients:

4 cups cooked spaghetti squash 

8 oz part-skim ricotta cheese 

8 oz reduced-fat mozzarella cheese, divided 

2 tbsp egg beaters

2 tbsp reduced-fat grated parmesan cheese 

2 cups Great Value Italian diced tomatoes, divided 

1/4 tsp garlic powder 

1/8 tsp pepper 

5 oz Jennie O Italian seasoned ground turkey 93%, cooked 

Directions:

Preheat oven to 400 degrees. Prick squash with a fork or metal skewer and roast in the oven for 45 to 50 min or until it seems soft when you press on it. Take it out and leave on the counter until cool.

When squash is cool, cut in half and scoop out the seeds and discard. Use a fork or spoon to scoop out the rest of the squash and set aside in a bowl. Measure out 4 cups of spaghetti squash and store the rest in the fridge. Add garlic powder and pepper.

Mix ricotta cheese, parmesan, egg beaters, and 4 oz or 1 cup of mozzarella cheese together.

Preheat oven to 375 degrees. Pour 1 cup Italian diced tomatoes on the bottom of a 9 inch or 8-inch square casserole dish and spread evenly. Add squash. Top the squash with the ricotta cheese mixture. Then top the ricotta cheese mixture with the cooked ground turkey. Spread 1 cup of Italian diced over the meat.

Bake for 30 minutes. Spread the rest of the mozzarella cheese over the top (1 cup) and bake an additional 20 minutes until cheese is melted and lightly brown. Let rest for 10 minutes or so to serve.