Spaghetti Squash Lasagna

Don’t get me wrong-I love traditional lasagna.  My mom, who isn’t even Italian, makes a mean one, and I could totally go for some right now (hint, hint mom)!  But in the interest of trying to make some healthier dishes, spaghetti squash is a great substitute for pasta.  This dish is similar to the Spaghetti Squash Pizza Pie I’ve made and posted about before.  It’s easy to throw together and is great leftover!  I used a combination of ground turkey and lean ground pork, but feel free to use any combination of meat you like.

1 large spaghetti squash
1 teaspoon olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 pound ground turkey
1 pound lean ground pork
Kosher salt
1 (28-ounce) can Muir Glen® Organic Fire Roasted Crushed or Whole Tomatoes (I used whole and hand crushed them.)
2 cups part-skim ricotta
1 egg
1 teaspoon Italian seasoning
2 cups shredded mozzarella

Preheat oven to 400°F. Cut the squash in half and remove the seeds. Lay each half cut-side down on a baking sheet, and roast for about an hour, until soft when poked with a fork.  Let rest until cool enough to handle.

IMG_6242While the squash is roasting, heat the olive oil in a large pan over medium-high heat. Stir in the onions and 1 teaspoon of salt and cook until translucent, about 5 to 8 minutes.  Add the garlic and cook  about 30 seconds. Add the meat, and cook until well-browned, breaking it up into crumbles. Stir in the crushed tomatoes and bring to a simmer. Continue simmering the sauce for about 15 minutes. Taste the sauce and add more salt if desired.  Transfer to a large bowl.

Use a fork to shred the inside of the squash, and add to the tomato sauce mixture.  In a separate bowl, mix together the ricotta cheese, 1 egg and Italian seasoning.

IMG_6246In a large baking dish (I used two smaller ones), layer 1/3 of the tomato sauce mixture into the dish, followed by 1/2 the ricotta and another 1/3 of the sauce mixture. Top with the remaining ricotta and the tomato sauce mixture. Bake for 15 minutes, then sprinkle with mozzarella. Bake another 15 to 20 minutes, until cheese is melted and bubbly.

*Note: The squash can generate a lot of moisture. I poured off some of the liquid while the lasagna was baking.  You could also remove with a baster.





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