Lasagna Spaghetti Squash
Lasagna Spaghetti Squash has all of the classic lasagna flavors you love like red sauce, ricotta cheese and Italian Seasonings but with much less carbohydrates!
Servings 4 people
Calories 438kcal
Ingredients
For the roasted spaghetti squash
- 1 medium spaghetti squash (2-4 lbs)
- 2 Tbsp. extra virgin olive oil
- Pinch of salt, pepper and garlic powder to season spaghetti squash
For the lasagna meat sauce
- 1 lb. lean ground turkey
- 1 Tbsp. Olive oil
- 1 medium white onion, diced
- 2 cloves garlic, minced
- 1 tsp. red pepper chili flakes (optional)
- 1 tsp. fennel seeds
- 1 (28 oz.) can crushed tomatoes
- 1 Tbsp. tomato paste
- 1 tsp. Italian seasoning
- 2 bay leaves
- 1 tsp. paprika
- 1 Tbsp. balsamic vinegar
For the cheese
- 1 cup low fat ricotta
- 2 Tbsp. fresh basil, roughly chopped
- 1 cup mozzarella cheese, shredded
Instructions
- Cook the spaghetti squash in the oven or Instant pot. See recipe notes.
- While the spaghetti squash is in the oven or Instant pot, cook the ground turkey and set it aside. Sprinkle a pinch of salt, pepper, and garlic powder.
- Heat olive oil in a large saute pan over medium heat, add diced onion and cook until tender. (~5 minutes).
- Add the garlic, red pepper flakes, fennel and cook for ~1 minute.
- Add the turkey, tomatoes, tomato paste, Italian seasoning, bay leaves, paprika, balsamic vinegar, salt, pepper and bring it to a simmer. Simmer the meat sauce on low until your squash is done.
- In a small bowl, mix the ricotta and fresh basil together. Set aside.
- Once your squash is done, use the tines of a fork to fluff up some of the spaghetti squash strands. Then, scoop some of the basil/ricotta mixture into the squash halves. Followed by some of the meat sauce and place mozzarella on top. (No real measurements here, just load it up!)
- Broil in the oven for 1-3 minutes, or until cheese has melted and turned a golden brown!
Notes
You may have leftover meat sauce. Save for leftovers or make another spaghetti squash to eat for lunch the next day!
How to cook spaghetti squash in the Instant Pot:
Cut the squash in half and scoop out the seeds.
Place the trivet down on the bottom and then add 1 cup of water.
Arrange the squash in the Instant Pot.
Close the lid and make sure the Instant Pot is set on sealing and not venting!
Set to manual, high-pressure for 7 minutes. If you have a rather large spaghetti square (2 pounds + cook for 10 minutes)
When the timer goes off, use the quick release method by switching the valve from sealing to venting carefully with a towel so you do not burn your hand!
Wait about 3-5 minutes for the steam and pressure to dissipate.
Open the lid and test the squash. Use the tines of a fork to separate the cooked squash. Take a bite to test that it’s done. (I like my squash tender but not mushy).
How to cook spaghetti squash in the oven:
Cut your squash in half lengthwise with a sharp knife (be careful!) and scoop the seeds out, just like you would do with a pumpkin on Halloween.
Next, brush the inside of the squash with 1-2Tbsp Extra Virgin Olive Oil and sprinkle with salt, pepper, and garlic powder.
Place the halves on a baking sheet lined with foil and make sure the squash is placed with the skin side up so the cut part faces down.
Cook in the oven at 425°F for 35-45 minutes, or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash.
Nutrition
Serving: 1serving | Calories: 438kcal | Carbohydrates: 16.5g