You’ve heard spaghetti squash is a great substitute for pasta, and you’ve lugged one home from the store. Now what do you do?? Well, make some lasagna! This was a huge hit in our household last night. Since being diagnosed with a dairy and gluten allergy, I haven’t touched lasagna much less tried making it. But I was determined (get it–“determined”) to make something turn out…and it did! I hope you enjoy it as much as our family.
1-2 spaghetti squash (depending on size of the family)
1 lb. ground turkey
1 1/2 cups pasta sauce (I used Classico Pasta Sauce Tomato Basil)
1/3 cup of mozzarella cheese (I used the Rice Cheese brand- shredded mozzarella)
1/2 cup egg whites
1 can of organic diced tomatoes
1 teaspoon ground pepper
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of basil
Preparing the squash:
If you cut up the spaghetti squash before cooking:
Method: Just get in there and cut it in half (lengthwise). You don't want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash.
Bake rind side up about 30 to 40 minutes at 375 F.
Microwave 6 to 8 minutes (let stand for a few minutes afterwards)
Boil 20 minutes or so.
Separate strands by running a fork through in the "from stem to stern" direction.
While the squash is baking:
Brown the ground turkey.
Once the turkey is done add in the tomatoes and cook on the stove for 5 minutes.
Add in the onion powder, garlic powder, ground pepper, basil, and leave on low (stirring often) until the squash is cooked.
After the squash is finished add the turkey mixture, egg whites, mozzarella cheese, and pasta sauce into a baking pan with the squash "noodles."
Season the top with extra ground pepper and bake for 15 minute at 350.
Let cool for 3-5 minutes and serve!
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