Description
This Lasagna Spaghetti Squash recipe is a delicious, low-carb twist on traditional lasagna, featuring roasted spaghetti squash strands layered with ricotta, mozzarella, parmesan cheese, spinach, and a flavorful tomato basil marinara sauce. Ground turkey adds a healthy protein boost, and Italian seasoning combined with fresh basil and lemon zest bring fresh, zesty notes. Baked to perfection, this dish offers all the comforting flavors of classic lasagna without pasta, perfect for a nutritious and satisfying meal.
Ingredients
Scale
Squash & Vegetables
- 1 spaghetti squash
- 1 cup spinach
- 1/4 cup yellow onion, (about a half of a medium sized onion)
- 3 cloves garlic, (minced)
- 1 lemon, (juice)
- 1 lemon, (zest)
Cheeses
- 1 cup ricotta cheese
- 1/3 cup parmesan cheese
- 1/2 cup shredded mozzarella cheese
Meat & Sauce
- 1 pound ground turkey (ground beef or chicken work too!)
- 8 ounces tomato basil marinara sauce
Seasonings & Others
- 1/2 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 6 fresh basil leaves (to garnish)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/2 tablespoon olive oil
- 1/4 cup panko bread crumbs
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (205°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 40 minutes, or until the squash is tender and strands easily separate with a fork.
- Cook the Meat and Vegetables: While the squash is roasting, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and diced yellow onion, sautéing until fragrant and softened, about 3-4 minutes. Add the ground turkey, breaking it apart, and cook until browned and fully cooked, about 8-10 minutes. Season with Italian seasoning, garlic powder, salt, and pepper.
- Add Spinach and Marinara: Stir in the spinach and cook until wilted, about 2 minutes. Pour in the marinara sauce and mix well. Allow the mixture to simmer gently for 5 minutes to combine flavors.
- Scrape Spaghetti Squash Strands: Remove the roasted spaghetti squash halves from the oven and let cool slightly. Use a fork to scrape out the strands into a large bowl, discarding the skin. Squeeze the juice of one lemon over the strands and toss to combine.
- Prepare the Cheese Mixture: In a separate bowl, combine ricotta cheese, parmesan cheese, salt, pepper, and lemon zest. Mix until smooth and creamy.
- Assemble the Lasagna Squash: In a baking dish, start layering: first, spread a portion of the spaghetti squash strands evenly. Next, layer half of the ricotta mixture, followed by half of the meat and sauce mixture. Repeat the layers ending with a top layer of spaghetti squash. Sprinkle shredded mozzarella cheese evenly on top. Finally, sprinkle panko bread crumbs over the cheese for a crunchy topping and drizzle with 1/2 tablespoon olive oil for crispiness.
- Bake the Lasagna Squash: Place the assembled dish in the preheated oven and bake at 375°F (190°C) for 15 minutes, or until the cheese is melted and bubbly and the breadcrumbs turn golden brown.
- Garnish and Serve: Remove from oven and let cool for a few minutes. Garnish with fresh basil leaves before serving for a fresh and aromatic finish.
Notes
- Spaghetti Squash Lasagna is layered with marinara sauce, mozzarella, ricotta, and parmesan cheese, then baked until all the flavors meld together.
- You can substitute ground turkey with ground beef or chicken according to preference.
- For a gluten-free version, substitute panko bread crumbs with gluten-free crumbs or omit them.
- Use fresh basil for garnish to enhance aroma and presentation.
- Roasting the spaghetti squash ahead of time can reduce prep during meal time.
Nutrition
- Serving Size: 1 serving
- Calories: 897 kcal
- Sugar: 21 g
- Sodium: 1293 mg
- Fat: 41 g
- Saturated Fat: 19 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 11 g
- Protein: 88 g
- Cholesterol: 96 mg
