Spaghetti Squash Lasagna with Spinach

By KeyIngredient

Ingredients

• 1 small spaghetti squash (about 1 1/2 pounds each)
• 1 teaspoons olive oil
• 2 garlic cloves, thinly sliced
• 4-ounce) package fresh baby spinach
• 1/2 cup cottage cheese
• 1/8 teaspoon kosher salt
• 2 ounces shredded part-skim mozzarella cheese (about 1/2 cup), divided
• 4 ounces 93% lean ground turkey
• 1 cup lower-sodium marinara sauce (such as Dell'Amore)
• 1 ounce Parmesan cheese, grated (about 1/4 cup)

Preparation

Step 1

Step 1
Preheat oven to 350°.

Step 2
Cut each squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides up, on a baking sheet. Bake at 350° for 50 minutes. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands. Place strands on a clean dish towel; squeeze until barely moist.

Step 3
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds. Add spinach; cook 1 minute or until spinach wilts. Remove from heat. Combine spinach mixture, squash strands, ricotta cheese, salt, and half of mozzarella cheese in a medium bowl.

Step 4
Return skillet to medium-high heat. Add turkey to pan; cook 4 minutes or until browned, stirring to crumble. Add marinara sauce; cover, reduce heat to medium, and simmer 4 minutes. Remove from heat.

Step 5
Increase oven temperature to 425°.

Step 6
Spoon sauce evenly into the bottom of each squash half. Top evenly with squash mixture. Sprinkle evenly with remaining mozzarella cheese and Parmesan cheese. Bake at 425° for 20 minutes.

Step 7
Preheat broiler to high (keep squash in oven). Broil squash 1 to 2 minutes or until cheese is golden brown and bubbly. Remove from oven; let stand 10 minutes.