Lasagna Stuffed Spaghetti Squash

Yield: 4 servings
Serving Size: 1 squash bowl

Ingredients:

1.5 lbs of lean ground turkey or beef (I use turkey)
2 medium spaghetti squashes

FOR THE SAUCE HERB MIXTURE:
1 t corn starch
2 t oregano
1 t sugar
1 t onion powder
2 t salt (I like to use coarse Kosher)
3 t minced garlic
1/2 t ground pepper

OTHER SAUCE INGREDIENTS:
1 T olive oil
1 15 oz can tomato sauce
1 15 oz can diced tomatoes (I like the petite diced the best)
1/4 C fresh chopped basil

FOR THE CHEESE MIXTURE:
1 C cottage cheese
1 C mozzarella cheese
1 egg
2 T Parmesan cheese
1 T fresh basil
Top with additional mozzarella and Parmesan cheeses

Instructions:

Preheat your oven to 350.

First, we will start with the meat sauce. I use lean ground turkey, but you could use ground beef if you prefer. Brown your meat in a large skillet. While the meat is browning, mix up your herbs for the seasoning in a small dish. When the meat is about cooked through, open your cans of tomato sauce and diced tomatoes. Add a small spoonful of the tomato sauce from the can to your bowl of mixed herbs and stir completely. It will be a little pasty, but this is so that the corn starch won’t be lumpy. Then scrape all the seasoning mixture along with the open cans of sauce and tomatoes into the skillet with the meat. Add the olive oil and fresh basil. Stir completely and let simmer for a few minutes.

While that is finishing cooking, mix together your cheese mixture, or white sauce, if you will. Cut open 2 medium sized spaghetti squashes and scrape out the insides until it looks like a hollow bowl leaving the fleshy part of the squash.

Add 1/4 of the cheese mixture to each squash bowl. Then add the meat mixture on top of that. This meat sauce makes enough for about 5-6 servings so you can use it all up and have lots of sauce or save some for some noodles in the fridge. Sprinkle the top with extra mozzarella and Parmesean cheese. Cover with tin foil. Bake in your preheated oven for about 30 minutes and then take the foil off and finish baking for another 10-20 minutes until the spaghetti squash is fork tender. Let it cool slightly before you dig in and then go wild and scrape it clean!

 

Source: chocolatesalad.com