Spaghetti Squash Lasagna Bake

Spaghetti Squash Lasagna Bake

    Spaghetti squash is a great substitution for pasta. It’s fairly affordable and not as hard to make as you might think. We loved this recipe and had a hard time eating just one serving! Hopefully, you love it too.

You’ll need:

·        1 spaghetti squash, approximately 2 lb.

·        1 lb. Jenni-O Lean Ground Turkey, Italian seasoned

·        1 cup mushrooms, chopped

·        1 cup yellow onion, chopped

·        1 cup green bell pepper, chopped

·        2 tbsp minced garlic

·        1 ½ cup marinara sauce (we like Blue Parrot-low in carbs!)

·        4 eggs

·        3 tbsp. 1 % milk

Directions:

1.      Preheat oven to 375 degrees. Wash and poke holes with a knife in the spaghetti squash. Place in baking dish with about ¼” of water. Bake squash for about 1 hour. Remove from oven. Let sit for 30 minutes.

2.      Cut spaghetti squash in half. Scoop out seeds with a spoon and discard. With a fork, rake the flesh of the squash producing spaghetti-like strands. Place in large mixing bowl.

3.      Brown lean turkey. Place in large mixing bowl with squash.

4.      Steam mushrooms, onions and green bell peppers with garlic. Place in large mixing bowl.

5.      Stir turkey, vegetables and squash together in large mixing bowl and add marinara sauce.

6.      Whisk 4 eggs with milk.

7.      In a 9 x 13 baking dish (coated with non-stick baking spray), spread half of mixture to cover the bottom of the dish. Layer with half of the whisked eggs. Spread remaining mixture on top and spread whisked eggs on top so it falls into the mixture. The egg will hold the spaghetti squash together once it’s baked.

8.      Bake at 375 degrees for 1 hour. Spread lite mozzarella cheese on top. Let cool for about 10 minutes before serving. Makes 6 servings. Enjoy! 

 

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