Over a year ago I blogged about this WONDERFUL recipe. It is one of those recipes that you remember being good, but then make it and realize I HAVE HIT THE JACKPOT with this recipe!!!
Why is this a jackpot recipe?
- It is so easy to make.
- The ingredients are inexpensive.
- The ingredients are healthy.
- The ingredients taste good.
- All of my kids ate their entire plate and then asked for seconds (never happens in my house).
- My husband LOVED it!
This recipe was given to me by my sister-in-law’s sister Stacie. She is really into cooking delicious meals that are healthy. I would go as far to say this recipe is as good or better than a normal, fattening lasagna.
The crazy thing is that I have never actually made a noodle lasagna before. The noodles intimidate me so this recipe is the perfect way to get your feet wet.
1 spaghetti squash
1 – 16 oz fat free cottage cheese (you can also use low fat)
1 Package skim milk mozzarella cheese (for topping)
1 pound lean ground turkey
1 jar of pasta sauce
pasta sauce spices (Italian seasoning, garlic, salt, pepper)
Step 1: Poke the squash about 10 times with a knife (like you would do for a potato). Place the squash in a microwavable dish and cook for 6 minutes. Turn the squash over and cook for 6 more minutes. (Cook longer if the skin is still hard). Let the squash cool down and then slice in half. Spoon out the seeds and then scoop the squash onto a dish. This will be your first layer.
Step 2: Prepare the pasta sauce (brown ground turkey), add sauce and spices. I added a little red wine to my mixture. This is where you have the freedom to make a yummy sauce that is tailored to your family. You really can’t screw up this meat sauce. It would make sure to add a decent amount of salt, pepper, and Italian seasoning.
Step 5: Sprinkle mozzarella on top.
Step 6: Bake at 350 degrees for 30 minutes.
My question for you, how do you use spaghetti squash? What different dishes do you incorporate this vegetable? Also, if you make this recipe, please let us know how it goes!