Wednesday, May 31, 2017

Spaghetti Squash Lasagna

This was super yummy and easy to make!!  Have to make this again soon!!
Serves 6: 1/6th of the 9x13 pan= 1 Green, 1 Red, 1 Blue

1 cup yellow onions, diced
3 cloves garlic, minced
1 cup zucchini, diced (about 1 medium)
1 lb lean ground beef or turkey
1 T Italian seasoning
1 tsp oregano
1 (14oz) can crushed tomatoes
3 cups spaghetti squash, cooked and scraped (about 1 medium)
8 oz part skim Ricotta cheese
1 1/4 cup Mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
Parsley, for garnish

Preheat oven to 375 F

Cut your spaghetti squash in half and remove the seeds. Place face down in a microwave safe dish with a small amount of water and microwave about 12-14 minutes or until fork tender.

Spray a 12" skillet with a light coating of olive oil, saute the onions, garlic and zucchini on medium high heat, add the ground beef (or turkey) and break it up as it browns. Add Italian seasoning and oregano.

Stir in crushed tomatoes

In a 9x13 pan, layer half of the following: spaghetti squash, meat and tomato mixture, ricotta and mozzarella cheese, repeat. Top with Parmesan and sprinkle with parsley.

Cover with foil and bake for 15-20 minutes until cheese is melted, uncover and bake an additional 5 minutes until bubbly.

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