Spaghetti Squash Lasagna Bowls

Hey Lovies!
Long time no Taste of Tuesday huh!? Unless it’s got pumpkin cream cheese in it…I haven’t been inspired lately.  However, the Fall weather is finally here (for now), the windows are open, the leaves are falling, and I’m loving The Tasteful Pantry’s Spaghetti Squash Lasagna!

The Tasteful Pantry

INGREDIENTS:
* 2 small spaghetti squash, cut in half and seeded
* 1 T oil
* salt & pepper to taste
* 1 lb ground turkey
* 1 T oil
* 1 onion, diced
* 2 cloves garlic, chopped
* 1/2 t red pepper flakes
* 1/2 t fennel seeds, crushed
* 1 (15 oz) can crushed tomatoes
* 1 T tomato paste
* 1 t Italian seasoning or oregano
* 1 bay leaf
* 1/2 t paprika
* 1 T balsamic vinegar
* salt and pepper to taste
* 1 T basil, chopped
* 1 C low fat cottage cheese or ricotta
* 1 T basil, chopped
* 1 C partially skim mozzarella, shredded

DIRECTIONS:
FOR THE ROASTED SPAGHETTI SQUASH:
1. Brush the inner flesh of the spaghetti squash with oil season with salt and pepper and roast, skin side up, in a preheated 400 degree oven until tender, about 30 minutes.

FOR THE LASAGNA MEAT SAUCE:
1. Meanwhile, cook the turkey, about 8-10 minutes, and set aside.
2. Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
3. Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute.
4. Add the turkey, tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar, salt & pepper, bring to a boil, reduce the heat and simmer until the spaghetti squash is cooked and then mix in the basil and remove from heat.

FOR THE LASAGNA STUFFED SPAGHETTI SQUASH:
1. Fluff up some of the inside of each spaghetti squash half, divide the mixture of the cottage cheese and basil between them followed by the sauce and the cheese.
2. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.

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