If you have followed any of my recipes from the past few weeks, you know I’ve been on a major trip turning my favorite pasta dishes into veggie-based and healthy alternatives. For example, last week I made a fettuccine Alfredo that was made with Zoodles and an avocado / greek yogurt alfredo sauce. Today’s recipe is similar and makes a lasagna but uses spaghetti squash instead of pasta and lean ground turkey for a meat filling. It’s hearty, delicious, and is really an amazing alternative and a HUGE piece of it checks in at under 300 calories!
I used some Sriracha sauce on mine but you could also add red pepper flakes or one of my favorites, chipotle sauce! You could also experiment with the fillings and add more veggies like mushrooms, peppers, and onions.
If you enjoy this recipe, please comment below!
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Spaghetti Squash Lasagna with Turkey Meat Sauce Ingredients (makes 4 Servings)
- (1) Spaghetti Squash
- (1) Lb Lean Turkey Breast (93% is good)
- Salt and Pepper to taste
- (1/2) Tsp Garlic Powder
- (1/2) Tsp Onion Powder
- (1) Cup Marinara or Pasta Sauce
- (1/2) Cup Shredded Mozarella Cheese
- 2 Tbsp Parmesan Cheese
- Parmesan Cheese to Taste
- Optional – Sriracha
Spaghetti Squash Lasagna with Turkey Meat Sauce – Cooking Directions
Preheat the oven to 350 degrees. Prepare the Spaghetti Squash by slicing in half lengthwise. Be careful, as it can be difficult to cut through. Scoop out the interior of the squash and discard. Place the squash, cut end down, in a glass backing dish or pan with a thin layer (1/4″ of water). This will “steam” the squash in the oven. Bake for 45 minutes – 1 hour. Alternatively, you can also microwave the squash for 10 – 12 minutes. The squash is done when it is fork-tender.
While the squash is cooking, prepare the meat filling by cooking the ground turkey along with garlic and onion powder in a nonstick saucepan over medium heat, about 5 – 7 minutes. Season with salt and pepper to taste. Add the marinara or pasta sauce and any other veggies you’d like (mushrooms, onions, peppers) into the mixture, until heated, another 4 – 5 minutes. Set aside when done.
When the spaghetti squash is done, use a fork to shred it into a bowl.
Get an 8×10 baking dish and spray with non-stick cooking spray or lightly coat with olive oil. Place half of the spaghetti squash on the bottom of the baking dish. Then place half of the meat sauce. Sprinkle with 1/4 cup of the Mozzarella cheese. Place the rest of the spaghetti squash on top of the meat sauce, and then the remainder of the meat sauce. Finally, sprinkle with the rest of the mozzarella cheese, and season the entire dish with salt and pepper.
Place back in the oven for 10 minutes, until heated through. Cut into four equal portions and serve immediately. You can sprinkle with 1/2 Tbsp Parmesan cheese and top with any sriracha or spices that you’d like.
Enjoy!
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