Spaghetti Squash Lasagna

Since being responsible and staying at home during this COVID-19 quarantine, I have found myself experimenting with different recipes. If I am being honest, Pinterest has been my best friend. I found this recipe last week and tweaked it slightly to my liking, https://www.pinterest.com/pin/498773727483963186/.  Pasta was a staple in my house growing up. My favorite part has always been the melted, gooey cheese. Trust me, there is plenty of cheese in this recipe, so it will not disappoint! Have no fear, nothing was left out of this recipe besides the carb loaded noodles. You could alter to your liking by adding in some of your favorite lasagna ingredients as well. Hope you enjoy :).

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Spaghetti Squash Lasagna

Keyword

bariatric recipes, bariatric surgery recipes, low carb, low carb recipes

Servings

Ingredients

• 1 spaghetti squash halved and cored
• 1 lb ground turkey
• 1 container baby bella mushrooms
• 1 whole yellow onion diced
• 2 tablespoons minced garlic
• 24 oz spaghetti sauce
• 15 oz part skim ricotta cheese
• 1/2 cup grated, Parmesan cheese
• 1 egg
• 2 tablespoons Italian seasoning
• reduced fat mozzarella cheese
• salt, pepper, oregano, basil for taste

Keyword bariatric recipes, bariatric surgery recipes, low carb, low carb recipes Servings Ingredients 1 spaghetti squash halved and cored 1 lb ground turkey 1 container baby bella mushrooms 1 whole yellow onion diced 2 tablespoons minced garlic 24 oz spaghetti sauce 15 oz part skim ricotta cheese 1/2 cup grated, Parmesan cheese 1 egg 2 tablespoons Italian seasoning reduced fat mozzarella cheese salt, pepper, oregano, basil for taste

Instructions

1. Preheat oven to 400 degrees. Half your spaghetti squash and core out the middle of it (like you would a cantaloupe). Place the squash face down on a lined cookie sheet. Bake in preheated oven for 30 minutes. I used 2 spaghetti squashes due to them being small. One should be just fine.

   
2. While the squash is baking, brown the ground turkey meat. When the meat is about half way finished cooking, add in the diced onion, minced garlic, and mushrooms. Continue cooking until the veggies are tender. Drain the grease. Add in your spaghetti sauce and seasoning. Set to the side.

   
3. In a mixing bowl combine the egg, Parmesan cheese, ricotta cheese, and the Italian seasoning.

   
4. Once the spaghetti squash is finished cooking, scoop out the inside of the squash (consider letting it cool for a few minutes first). Squeeze as much of the liquid out of the squash as possible.
5. Start layering your lasagna. Spaghetti squash first, then top with the ricotta mixture. Add as many layers as your would like with the ingredients, mine had two layers. Top it all off with the mozzarella cheese.

   
6. Bake for 30 minutes and enjoy!