I have made it twice already in less than a week! It is healthy and will satisfy your craving for lasagna.
Spaghetti Squash is versatile!
Spaghetti squash is such a great vegetable because you can do so much with it, like how this recipe uses it as a bowl for the lasagna. Spaghetti squash is a Fall/Winter vegetable and is a perfect alternative for pasta and much lower in calories. It is naturally gluten free (for those of you with Celiac disease or gluten sensitivities). Eating a more plant based diet will provide your body with more fiber, vitamins, and other nutrients that can help prevent obesity and other chronic diseases If you are looking for a low-carb option, spaghetti squash is going to be your best friend! You can save a ton of calories by eating spaghetti squash and won’t have that overly full feeling you may get after eating a plate of regular spaghetti! Spaghetti squash vs pasta:
Both are low in fat, salt, and provide fiber in our diets. Squash has antioxidants you won’t find in regular pasta.Pasta can have up to 182 calories (1 cup of small shells) vs spaghetti squash only has 42 calories for 1 cup.Pasta has 35.5g of carbohydrates while the squash only has 10g of carbs (per 1 cup)
How do I cook my spaghetti squash?
#1: In the oven!
Cut your squash in half lengthwise with a sharp knife (be careful!) and scoop the seeds out, just like you would do with a pumpkin on Halloween. Pro tip: If you want, you can save the seeds too and roast them like pumpkin seeds! Next, brush the inside of the squash with 1-2Tbsp Extra Virgin Olive Oil and sprinkle with salt, pepper, and garlic powder. Place the halves on a baking sheet lined with foil and make sure the squash is placed with the skin side up so the cut part faces down. Cook in a preheated 425° F oven for 30-45 minutes, or until tender. You can also place the squash in the microwave but I like using the oven best to give it that roasted flavor. When the squash is ready, scrape a fork into the flesh and spaghetti-like strands will appear. It is actually pretty neat! Fluff the strands just enough to make room for all the filling.
#2 Make it in your Instant Pot or Pressure Cooker!
I have a video on this simple spaghetti squash post to show you how to make a Spaghetti Squash in your Instant Pot!
Cut the squash in half and scoop out the seeds. Place the trivet down on the bottom and then add 1 cup of water. Arrange the squash in the Instant Pot. Close the lid and make sure the Instant Pot is set on sealing and not venting! Set to manual, high-pressure for 7 minutes. If you have a rather large spaghetti square (2 pounds + cook for 10 minutes) When the timer goes off, use the quick release method by switching the valve from sealing to venting carefully with a towel so you do not burn your hand! Wait about 3-5 minutes for the steam and pressure to dissipate. Open the lid and test the squash. Use the tines of a fork to separate the cooked squash. Take a bite to test that it’s done. (I like my squash tender but not mushy).
Ingredients needed:
Spaghetti Squash: This can be found in the produce area of most local grocery stores especially during the Fall and Winter months.Olive OilSeasonings: Salt, Pepper, Garlic powder, Italian Seasoning, fennel seed, bay leaves, paprikaLean Ground TurkeyWhite onionCrushed tomatoes (canned)Tomato PasteBalsamic VinegarFresh BasilLow fat ricottaFreshly shredded mozzarella cheese
How to make lasagna spaghetti squash?
Cook the squash in the oven or Instant pot. Instruction in above post. (30-45 mins at 425 degrees).While the spaghetti squash is in the oven, cook the ground turkey and set it aside. Sprinkle a pinch of salt, pepper, and garlic powder on it for some flavor.Heat olive oil in a large saute pan over medium heat, add diced onion and cook until tender. (~5 minutes).Add the garlic, red pepper flakes, fennel and cook for ~1 minute.Add the turkey, tomatoes, tomato paste, Italian seasoning, bay leaves, paprika, balsamic vinegar, salt, pepper and bring it to a simmer. Simmer the meat sauce on low until your squash is done.In a small bowl, mix the ricotta and fresh basil together. Set aside.Once your squash is done, use the tines of a fork to fluff up some of the spaghetti squash strands. Then, scoop some of the basil/ricotta mixture into the squash halves. Followed by some of the meat sauce and place mozzarella on top. (No real measurements here, just load it up!)Broil in the oven for 1-3 minutes, or until cheese has melted and turned a golden brown!
Other Spaghetti Squash recipes you might enjoy:
Pesto Spaghetti Squash Simple Spaghetti Squash (with red sauce, Instant Pot Video) Spaghetti Squash Chicken Alfredo Veggie Stuffed Spaghetti Squash Spaghetti Squash Egg Nests Hope you enjoy! 🙂
