Monthly Archives: October 2014

Spaghetti Squash Lasagna

In love with spaghetti squash right now.   Wes isn’t so crazy about it.
I basically made the same lasagna I posted before but cooked it in a pan instead of the shell.   I also used organic cottage cheese (Trader Joe’s) instead of ricotta.   Soooooo recommend this swap out.
Great way to eat clean and get the feel of lasagna with no noodles.  And BONUS, Wes liked it!

Take squash and cut in half lengthwise.  Remove fleshy seeds with spoon (Helps if you cut one hard end off) put about 1T olive oil or avocado or coconut oil on skin side
Bake on cookie sheet flesh side down on 425 for 30-40 minutes.
Cook 1 lb ground turkey with 1 T avocado or coconut oil, S&P, chopped basil, minced garlic, chopped parsley, chopped onion or scallion *and you can add peppers/celery/and any other veggies you want
Scrape all squash strands out and put in bowl.
Take fresh tomato puree and put about 1 large ladlefull in bottom of lightly greased baking dish.
Place squash,  then spoonfuls of cottage cheese, then turkey mix, then part skim grated mozzarella (buy organic or the block…NEVER pregrated), then repeat another layer.  Finish with tomato sauce and part skim grated mozzarella cheese on top.
Bake on 375 for about 20 minutes until cheese is brown.