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Lasagna Stuffed Spaghetti Squash

Lasagna Stuffed Spaghetti Squash
Winter squash is in season and one that I do not use nearly often enough is spaghetti squash so when I came across the idea of a lasagna stuffed spaghetti squash I pinned it right away to try later! Lasagna is a layered pasta dish typically containing noodles, a meat sauce and a cheese or bechamel sauce and it is topped with plenty of cheese and baked until golden brown and bubbling. This lasagna stuffed spaghetti squash takes the basic components of lasagna including the meat sauce and the cheese layer and stuffs them into a spaghetti squash, which essentially replaces the noodles, and bakes them until the cheese has melted. Since this dish goes with healthy spaghetti squash instead of noodles I decided to keep things on the lighter side going with ground turkey for the meat and a low fat cottage cheese for the cheese layer. Even though this lasagna stuffed spaghetti squash is designed to be healthier it certainly does not sacrifice anything in the way of flavour! You will definitely not miss the noodles in this tasty lasagna!

Lasagna Stuffed Spaghetti Squash

Lasagna Stuffed Spaghetti Squash

Lasagna Stuffed Spaghetti Squash

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 4

You get all of your favourite lasagna flavours without all of the carbs when it is served stuffed in spaghetti squash!



ingredients
    For the roasted spaghetti squash:
  • 2 small spaghetti squash, cut in half and seeded
  • 1 tablespoon oil
  • salt and pepper to taste
  • For the lasagna meat sauce:
  • 1 pound ground turkey
  • 1 tablespoon oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fennel seeds, crushed
  • 1 (15 ounce) can crushed tomatoes
  • 1 tablespoon tomato paste (optional)
  • 1 teaspoon Italian seasoning or oregano
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste
  • 1 tablespoon basil, chopped
  • For the lasagna stuffed spaghetti squash:
  • 1 cup low fat cottage cheese or ricotta
  • 1 tablespoon basil, chopped
  • 1 cup partially skim mozzarella, shredded
directions
    For the roasted spaghetti squash:
  1. Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes.
  2. For the lasagna meat sauce:
  3. Meanwhile, cook the turkey, about 8-10 minutes, and set aside.
  4. Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  5. Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute.
  6. Add the turkey, tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar, salt and pepper, bring to a boil, reduce the heat and simmer until the spaghetti squash is cooked and then mix in the basil and remove from heat.
  7. For the lasagna stuffed spaghetti squash:
  8. Fluff up some of the inside of each spaghetti squash half, divide the mixture of the cottage cheese and basil between them followed by the sauce and the cheese.
  9. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.

Option: Use ground beef or Italian sausage instead of ground turkey.
Option: Instead of making the sauce from scratch, use your favourite marinara or other tomato sauce.
Option: Add one 2 inch piece of parmesan rind to the sauce while it simmers.
Nutrition Facts: Calories 513, Fat 25g (Saturated 7g, Trans 0), Cholesterol 138mg, Sodium 761mg, Carbs 26g (Fiber 4g, Sugars 8g), Protein 50g
Nutrition by: Nutritional facts powered by Edamam

49 comments:

Katrina @ Warm Vanilla Sugar said...

This needs to appear in my body RIGHT AWAY! Yum!

bellini said...

I love the idea Kevin and my wheels are turning since I have a spaghetti squash sitting on the counter.

Aimee @ Simple Bites said...

Can't wait to try this, Kevin.

Julie @ Table for Two said...

I love the idea of having "lasagna" in this squash! so cheesy and a great alternatie to having the carby pasta!

Marian (Sweetopia) said...

Looks so good, Kevin!!

Katie said...

yum! I never thought to stuff spaghetti squash! Must give this a try soon!

A SPICY PERSPECTIVE said...

So warm, comforting, and cheesy!! Love it, Kevin!

Heather Christo said...

This is pure genius. You get to feed the craving without all the pasta! I really love this Kevin!

Bev Weidner (Bev Cooks) said...

I love what you do to me.

Maria said...

WOW! I love all of that cheese!

Danielle Miller said...

I love this idea - I need to try this one for sure...pinning!

Cooking Elena said...

Bellissima idea, quel forma agio sopra ė delizioso!

Skinnytaste Gina said...

We eat this all the time in my home : )

Erin @ The Spiffy Cookie said...

This is the second recipe like this I've seen today, love it!

Tracy said...

If I didn't want to cook the lasagna in the squash shell, would I just layer it in a baking dish, with no other modifications? Thanks!

Kevin Lynch said...

Tracy: That should work.

Tracy H. said...

Recently found your blog via Pinterest and am in LOVE! I too have a small kitchen so it's a match made in heaven. This dish looks fantastic and I'm going to make it this weekend. Thanks for posting.

Ari @ Ari's Menu said...

So glad you enjoyed it--your version looks awesome!! Thanks for linking back :)

naomi said...

Yet, another recipe of yours that I have bookmarked! This looks so good I can't wait!

Linda Andrews said...

i am with Katrina on...this definitely belongs in my body also. Wonderful new approach to using spaghetti squash

marla said...

I just love how creative & smart this dish is!

Dixya said...

how did I miss this post earlier - drooool.

Stephanie H said...

Fantastic idea!! I will be making this soon. Love squash.

jax said...

i just died! omg.

Anonymous said...

Great recipe. Just tried it tonight & it was a hit w/my husband. I think I'll leave out the Fennel Seed next time but other than that two thumbs up :)

Anonymous said...

made this for dinner tonight - ahhhh-mazing!! Thanks!

ClaireBear said...

I just made this tonight. It is fantastic, seriously this is very good. The flavors and texture are beautifully blended and complementary. Thank you so very much for this recipe. Also I've made your pumpkin casserole about a half a dozen time and it is always a hit.

Marcia E. said...

I would like to make this, but a little or a lot less fat, so besides taking out the turkey and adding a green pepper chopped and fresh mushrooms, does anyone have any other recommendations? Has anyone ever used fat free ricotta (assuming there is such a thing) or fat free cottage cheese when cooking? Those are about all the things I could think of. Kevin, anyone, ideas please? Thank you so much!!!

Kevin Lynch said...

Marcia E.: Fat free cottage cheese would work.

onesosmall said...

I just made this and it's DELICIOUS! Even my three year old is gobbling it hurriedly. We're a GF household and this absolutely beats buying those expensive and bland rice noodles. It's got a nice homemade taste without the hefty calorie load, and bonus--it's very nutritious. Thank you so much for this wonderful recipe! I'm adding it to my monthly rotation!

amy said...

Just made this and it looks scrumptious...waiting for hubby to get home to put under the broiler

Diane said...

Thanks, just made this tonight. It was delicious!

erin said...

This was amazing! My husband and I devoured it and will make this again. Beautiful on the plate but comforting too. I have larger squash and will cook mine a little longer next time. Thanks for this recipe. It will be in our family forever. xoxo

Krista said...

Delicious sauce! I am gorging on it even though I have ten minutes until my squash is done.

Simi J said...

am making a veggie version of this… LOVE it!

Anonymous said...

what a brilliant idea

Arianna said...

Great idea! I made it last night and it was pretty good but the spaghetti squash portion lacked flavor. I'm making it again tonight and I'm going to mix some sauce with the spaghetti squash, then layer ricotta, then more sauce, put that back in the oven for about 20 minutes, then do the mozzerella and put is in for 5 minutes. I think that will get more flavor throughout.

Christine said...

YUM!!!! Yum...mmmm Yummy!!!
Made this for my bf and friend, it was amazing!!
Defiantly doing a layer of ricotta cheese next time.

Kevin Lynch said...

Arianna: I usually 'fluff' the spaghetti squash up so that the sauce melts into it but mixing it in could only make it better!

Anonymous said...

Is the nutritional information for the entire amount of food this makes, or per portion size?

Kevin Lynch said...

Anonymous: The nutrition facts are per serving.

Abby Kimbell said...

I made this with ground beef and it was amazing!

Anonymous said...

This is genius. I made it last night for my family. Because I only had one huge spaghetti squash, I just cut it in half and filled each half with all the ingredients. When it was completely done, I cut each half....in half....haha. It was more than enough for my family of four with huge appetites. Even my picky eater gobbled it up. Thanks for an awesome recipe. Can't wait to try it with different fillings.

Rachel McKernan said...

I made this over the weekend and it is so good. My boyfriend loves spaghetti squash as a pasta substitute, but I'm not as fond of it in that way. This worked great for both of us!

Anonymous said...

This dish was absolutely delicious! Full of flavor and healthy at the same time. I only changed a couple of things, I used olive oil infused with garlic and use marinara sauce instead of the ingredients listed. I made this twice for company and it was very well received. Thanks so much for the recipe.

Anonymous said...

I just made this with a jarred sauce base and without meat. It was absolutely amazing and a great use for spaghetti squash! My family loved it, which surprised me because they are typically very picky!

captiveinflorida said...

This was absolutely delicious. Only problem is the calories, too much. Would like to make it with less calories, anyone have any clues for that?

Anonymous said...

This was unbelievably AMAZING! Already planning the next time I'm making it, haha!

Kevin Lynch said...

captiveinflorida: Most of the calories are coming from the turkey so you can cut back on the turkey, say 1/2 pound, or replace it with something like veggies, chickpeas, etc. The cheese is the next biggest calorie contributor and you can cut back on that as well.

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