OPTAVIA Counts:
- 1 Lean
- 1 Healthy Fat
- 3 Green
- 3 Condiment
If you haven’t tasted spaghetti squash before, now is the time you get acquainted! This Spaghetti Squash Lasagna dish is so easy to make that you’ll wonder if you’ve not been eating spaghetti like this your whole life. Light, tasty, and absolutely on goal!
You can reduce or eliminate the crushed red pepper flakes if you don’t enjoy the spicy flavor. Many of the spices in this recipe should be split.
Do you enjoy eating Italian cuisine every night? Prepare this lean and green Spaghetti Squash Lasagna recipe for a fantastic and healthy Italian meal for you and your family!
- Difficulty
Medium - Servings
4 - Cooking Time
64 MINUTES - Prep Time
10 MINUTES
LEAN & GREEN SPAGHETTI SQUASH LASAGNA
INGREDIENTS
- 1 medium Spaghetti Squash halved
- 4 tsp Olive Oil divided
- 1 tsp Salt divided
- 1 tsp Black Pepper divided
- 2 tsp Garlic minced
- 1 lbs Lean Ground Turkey
- 1(14.5oz.) can Diced Tomatoes
- 1/2 tsp Basil divided
- 1 tsp Whole Leaf Oregano divided
- 1/2 cup Part-skim Ricotta
- 1/2 cup 1% Cottage Cheese
- 1 tsp Crushed Red Pepper Flakes
- Onion powder
- 1 cup Low-fat Mozzarela shredded
LEAN & GREEN SPAGHETTI SQUASH LASAGNA
INSTRUCTIONS
- Preheat the oven to 400 ℉.
- Cook the spaghetti squash according to instructions. Remove the seeds and pulp threads by cutting the fruit in half.1 teaspoon olive oil, 1/4 teaspoon salt (optional), and 1/4 teaspoon pepper, rubbed into each squash half. Cook for 40 to 60 minutes, until the center, is cooked and breaks apart easily, by placing each spaghetti squash half face down in a large baking tray.
- Whereas the spaghetti squash is baking, saute the garlic in the leftover olive oil in a large saucepan over medium heat until golden. Add in some chicken. Cook till it has browned, seasoning with 1/4 teaspoon salt (optional) and pepper.
- Toss in the tomatoes, onion powder, and 1/2 teaspoon basil and oregano each. Reduce the heat to a simmer until the sauce begins to boil, and cook until the sauce has thickened (more than 5 minutes).
- In a medium bowl, mix the ricotta and cottage cheese. Garnish with the leftover basil, oregano, salt (optional), and pepper, as well as smashed red pepper flakes (optional). Mix softly until everything is well mixed.
- When the spaghetti squash is thoroughly cooked, turn it skin-side down in the oven dish. Scrape the squash flesh with a fork to make spaghetti-like strands.
- Divide the ricotta and cheese mixture evenly among the squash halves. Carry on with the beef sauce in the same manner.1/2 cup mozzarella cheese on top of each half
- Cook for a further 2 minutes under the broiler until the cheese is golden and melting. Keep an eye on it to ensure it doesn’t burn because of the varying oven temperatures. Serve instantly.
Someone needs to proofread the recipe. #3 boiling? chicken?
As per your request, it is corrected. We are working for you. It was a human error while typing.
Thanks for the correction
Chicken or turkey? The instructions do not match the ingredients list?
And then in step #7 is says “carry on the beef sauce”. I am so confused. Is this chicken or ground turkey or beef?
How much onion powder do you put in?