Spaghetti squash season only comes around once a year and when it does, you’d better take advantage of it. When cooked, spaghetti squash resembles actual spaghetti strands, hence its name. These noodle-like strands are not only an excellent pasta substitute but also serve as a fantastic source of vitamins, minerals and even fiber.
One cup of cooked spaghetti squash contains 5.4 mg of vitamin C, nearly 10 percent of the recommended intake. It also contains vitamin A, thiamin, riboflavin, folate and vitamin K as well as the minerals manganese, potassium, calcium and iron.
Enjoy a fun take on lasagna with this low-carb lasagna stuffed spaghetti squash recipe.
Lasagna Stuffed Spaghetti Squash
- 2 medium spaghetti squash
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound ground Turkey
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
- 1 (15 ounce) can crushed tomatoes
- 1 (8 ounce) container cottage cheese, reduced fat
- ¼ cup parsley, chopped
- 1 cup shredded mozzarella cheese
- Pierce the spaghetti squash all over. Place squash in the microwave one at a time and cook for 8 minutes. Flip squash, then cook for 3 more minutes. Repeat with other squash. Once cool enough to handle, cut each squash in half and remove seeds. Set aside.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a medium pan, heat olive oil and add onion and garlic. Cook until onion is translucent. Add the ground Turkey and seasonings. Cook until meat is no longer pink.
- Stir the tomatoes into the meat and simmer for 2 minutes.
- While tomatoes are simmering, scoop flesh out of squash, leaving about a ½ inch in the shell for stability. Stir squash into the meat sauce.
- To cook, scoop ¼ of the cottage cheese into the bottom of each shell. Layer on half of the meat sauce. Repeat layers until no meat sauce remains.
- Bake for 15 minutes, sprinkle each squash with cheese, then bake another 15 minutes or until cheese is melted.