Spaghetti Squash Lasagna
Want your Italian fix without the extra carbs? I made this Spaghetti Squash Lasagna and my family was hooked! We LOVE pasta, but we didn't even miss it when we tried this. It is everything you love about lasagna, and it's super healthy.
Servings = 6
21 Day Fix Container Values:
1 Serving = 1 Green, 1 Red, 1 Blue
Ingredients
1 cup diced onion
3 cloves minced garlic
1 cup diced zucchini (about 1 medium zucchini squash)
1 lb lean ground beef or turkey
1 Tbsp Italian seasoning
1 tsp oregano
1 (14oz) can crushed tomatoes (low sodium)
3 cups spaghetti squash, cooked and scraped (about 1 medium spaghetti squash)
8 oz part skim Ricotta cheese
1 1/4 cup Mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
Parsley, for garnish
Instructions
Preheat oven to 375 F.
Cut your spaghetti squash in half and remove the seeds. Place face down in a microwave safe dish with a small amount of water and microwave about 12-20 minutes (time varies depending on your microwave!) or until fork tender.
Spray a 12" skillet with a light coating of olive oil and saute the onions, garlic and zucchini on medium high heat until tender. Add the ground beef (or turkey) and break it up as it browns. Add Italian seasoning and oregano.
Stir in crushed tomatoes and mix well.
In a 9x13 pan, layer half of the following: spaghetti squash, meat and tomato mixture, ricotta (in small pinches) and mozzarella cheese. Repeat. Top with Parmesan and sprinkle with parsley.
Cover with foil and bake for 15-20 minutes until cheese is melted. Uncover and bake an additional 5 minutes until bubbly
