Spaghetti Squash Lasagna

Yields: 4 Servings 1 Lean, 3 Green, 1 Healthy Fat, 3 Condinents Per Serving: 365 Calories, 14g fat, 18g carbohydrates, 44g protein

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Directions

Step 2

Preheat oven to 400°F.

Step 3

Prepare the spaghetti squash.

Step 4

Cut in half, and remove seeds and pulp strands.

Step 5

Rub one teaspoon of olive oil into each squash half and season each with one-quarter teaspoon of salt and pepper.

Step 6

Place each spaghetti squash half face down in large baking dish and bake for 40 to 60 minutes, until the middle is tender and pulls apart easily

Step 7

Meanwhile, in a large saucepan, sauté garlic in remaining olive oil over medium heat until fragrant.

Step 8

Add turkey.

Step 9

Season with one-quarter teaspoon each of salt and pepper, and cook until browned.

Step 10

When the sauce starts to bubble, reduce heat to a simmer until thickened (about three to four minutes)

Step 11

Combine ricotta and cottage cheese in a medium bowl-season with crushed red pepper flakes and remaining basil, oregano.

Step 12

Lightly mix until combined.

Step 13

When spaghetti squash is fully cooked, flip in the baking dish so that it is now skin-side down.

Step 14

Lightly scrape the flesh with a fork to create spaghetti-like strands.

Step 15

Evenly divide ricotta mixture between each squash half (about 1/4 cup).

Step 16

Repeat with meat sauce.

Step 17

Top each half with 1/4 cup of mozzarella cheese.

Step 18

Turn oven to broil, and cook for an additional two minutes, until cheese is browned and bubbling

Step 19

Serve immediately.