Lasagna a La Spaghetti Squash |
|
 |
Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 10 |
|
This is a good substitute for a low calorie version of one of my favorite dishes!! Ingredients:
1 (44 ounce) spaghetti squash |
1 tablespoon garlic, minced |
1 cup yellow onion, chopped |
1 lb ground turkey |
1 (15 ounce) carton low-fat ricotta cheese |
2 cups spinach |
1/4 cup lowfat parmesan cheese, grated |
2 (14 ounce) cans plum tomatoes |
1 cup part-skim mozzarella cheese |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Cook spaghetti squash in microwave oven about 12 minutes, then cool for handling. Once cooled, discard seeds and use a fork to 'dig out' the squash.
2. Cook turkey with garlic and onions. Set aside to cool.
3. Rinse spinach and allow it to dry on paper towel.
4. Crush tomatoes with your hands (this will make your base sauce).
5. Pour some of tomato sauce in the bottom of a 9x13-inch glass dish. Then use a thin layer of spaghetti squash, followed by layer of ricotta, then a layer of turkey, layer of spinach, another layer of sauce and a layer of mozzarella. Repeat layers one more time.
6. Add 1/4 cup parmesan cheese to the top and salt and pepper to taste.
7. Cover with foil and bake at 350°F for 45 minutes. Take of foil and let the top brown, another 5-10 minutes.
|
|