This recipe is absolutely fabulous. I’m so happy that Tonia on Facebook suggested spaghetti squash the other day. I wouldn’t have come up with this version of lasagne if not! It’s so flavorful and you can add whatever meat or veggie to it you like. I microwaved the squash early in the day at work, brought it home and made both the squash recipes from today and yesterday in one night. It was one HUGE spaghetti squash.
1 medium spaghetti squash, halved and seeded
2 cups low or fat free cottage cheese
1 cup low or fat free mozzarella cheese, shredded
1/2 lb ground turkey, cooked and well drained
1 28 oz can crushed tomatoes
1 small onion, chopped
1 red bell pepper, chopped
1/2 t dried basil
1 T dried parsley
1/2 t garlic powder
1/2 t red pepper flakes
1/4 cup Parmesan cheese
Bake squash cut side down on a cookie sheet for 20-30 minutes at 375. Squash should be soft when poked with a fork. Remove from skin, drain well and set aside. This can also be done in the microwave. Meanwhile, saute onion and bell pepper in a bit of olive oil spray for about 8 minutes. Add tomato, turkey, basil, garlic powder, parsley and season with salt and pepper flakes. Simmer for 15 minutes. In a casserole dish layer half the spaghetti squash, cottage cheese, mozzarella and sauce, then repeat, finishing with the Parmesan cheese. Bake at 375 for 25-30 minutes, or until bubbly.