Spaghetti Squash Lasagna

This is a great twist on a classic.  This recipe calls for using ground Turkey breast, but you could easily swap in lean ground beef.  This recipe serves 6.

Per Serving: Calories: 277  Fat: 9g  Protein 28.3g

Ingredients:

2 medium sized spaghetti squash, cut in half

1.5 packages of Ground Turkey breast

2 medium sized Red Peppers, diced 

3 Roma tomatoes, diced

6 White Mushrooms, diced

4 cloves of Garlic, minced

1/2 white onion, diced

1 cup Tex Mex Shredded cheese

Sauce:

1 14oz can whole tomatoes

1 6oz can tomato sauce

1.5 tsp pepper

1/2 tsp salt

1 tsp Chili Powder

2.5 tsp Italian seasoning

1 tsp garlic powder

Directions:

1.  Preheat oven to 400F.  Slice Spaghetti squash in half, sprinkle the halves with salt, pepper and garlic powder.  Place cut side down on a greased baking sheet with olive oil and bake for 35mins.

2.  Put a drizzle of olive oil in a frying pan with the garlic and onion.  Fry for about a minute, then add the ground turkey.  When the turkey is almost all browned, add the tomato, peppers and mushrooms.

3.  In a blender, add the ingredients for the sauce including spices, blend until smooth then add to the turkey mixture and simmer for about 5 minutes.

4.  When squash is done, give them a few minutes to cool, then shred using a fork.  In a 9x13 baking dish sprayed with cooking spray, layer the spaghetti squash and tomato sauce similar to lasagna.  Top with cheese.

5.  Bake whole "lasagna" at 400F for 20 mins, then broil on High until cheese is bubbly!