Spaghetti Squash Lasagna
This recipe makes a veggie rich, cheesy casserole. Spaghetti Squash substitutes for the role traditionally taken by pasta in a yummy, low-carb alternative. Adjust your portions according to the size of your squash.
Ingredients:
1 spaghetti squash, cooked and separated into strands (see below for instructions)
1 lb. ground turkey
1 large yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons olive oil
1 can (28 ounces) crushed tomatoes
3-5 cloves garlic, minced
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon crushed red pepper
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
Instructions: Preheat oven to 375. Mix the cheeses together, set aside.
Heat olive oil in a skillet and add the onion, pepper and garlic. Sauté over medium heat for about 5 minutes. Add turkey and brown. Add crushed tomatoes, basil, and crushed red pepper. Simmer uncovered for about 15 minutes. Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.
Cooking the squash: Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375 oven approximately 1 hour or until flesh is tender. If you want you can do this a day or two ahead of time and fridge the squash until you're ready to make the casserole.
Ingredients:
1 spaghetti squash, cooked and separated into strands (see below for instructions)
1 lb. ground turkey
1 large yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons olive oil
1 can (28 ounces) crushed tomatoes
3-5 cloves garlic, minced
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon crushed red pepper
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
Instructions: Preheat oven to 375. Mix the cheeses together, set aside.
Heat olive oil in a skillet and add the onion, pepper and garlic. Sauté over medium heat for about 5 minutes. Add turkey and brown. Add crushed tomatoes, basil, and crushed red pepper. Simmer uncovered for about 15 minutes. Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.
Cooking the squash: Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375 oven approximately 1 hour or until flesh is tender. If you want you can do this a day or two ahead of time and fridge the squash until you're ready to make the casserole.
