Spaghetti Squash Lasagna with Spinach

Recipe from Cooking Light Diet

Prep Time: 40 Minutes

Cook Time: 110 Minutes

Yields four servings.

INGREDIENTS

• 2 small spaghetti squash (about 1 ½ pounds each)
• 2 teaspoons olive oil
• 4 garlic cloves, thinly sliced
• 1 (8-ounce) package fresh baby spinach
• ½ cup part-skim ricotta cheese
• 1/8 teaspoon kosher salt
• 2 ounces shredded part-skim mozzarella cheese (about ½ cup), divided
• 8 ounces 93% lean ground turkey
• 1 ½ cups lower-sodium marinara sauce
• 1 ounce Parmesan cheese, grated (about ¼ cup)

DIRECTIONS

1. Preheat oven to 350°.
2. Cut each squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides up, on a baking sheet. Bake at 350° for 50 minutes. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands. Place strands on a clean dish towel; squeeze until barely moist.
3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds. Add spinach; cook 1 minute or until spinach wilts. Remove from heat. Combine spinach mixture, squash strands, ricotta cheese, salt and half of mozzarella cheese in a medium bowl.
4. Return skillet to medium-high heat. Add turkey to pan; cook 4 minutes or until browned, stirring to crumble. Add marinara sauce; cover, reduce heat to medium and simmer 4 minutes. Remove from heat.
5. Increase oven temperature to 425°.
6. Spoon sauce evenly into the bottom of each squash half. Top evenly with squash mixture. Sprinkle evenly with remaining mozzarella cheese and Parmesan cheese. Bake at 425° for 20 minutes.
7. Preheat broiler to high (keep squash in oven). Broil squash 1 to 2 minutes or until cheese is golden brown and bubbly. Remove from oven; let stand 10 minutes.

Nutrition Report Card

• 374 Calories
• 6 Grams Fiber
• 25 Grams Protein
• 613 Milligrams Sodium
• 30 Grams Carbs