Spaghetti Squash Lasagna Casserole
1/2 Healthy Fat
and less than 1 condiment per serving.
4 lb spaghetti squash - you will only need 4 cups
8 oz part skim ricotta
8 oz reduced fat mozzarella cheese, divided
2 tbsp egg beaters 2 tbsp grated Parmesan cheese
2 cups Italian diced tomatoes with less than 5 g of carbs per 1/2 cup, divided
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper
2 tsp olive oil
6 oz Jennie O Italian seasoned ground turkey, cooked or make your own seasoned meat
Directions: Preheat oven to 400 degrees. Prick squash with fork or metal skewer and roast in oven for an hour or until it seems soft when you press on it. (Microwave it for a MUCH faster meal, I did! Same result)
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 oil to a skillet over medium heat. Saute the 4 cups of squash for a few minutes until it begins to brown. Add garlic powder, salt and pepper, if desired.
Mix ricotta cheese, Parmesan, egg beaters and 4 oz or 1 cup of mozzarella cheese together.
Preheat oven to 375 degrees. Pour 1 cup of the 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 diced tomatoes over the meat. Bake for 35 minutes. Spread the rest of the mozzarella cheese over the top (1 cup) and bake an additional 25 minutes until cheese is melted and lightly brown. Let rest for 10 minutes or so to serve.