Spaghetti Squash Lasagna Style Casserole
| Prep Time: 40 min | Serves: 6 |
| Cooking Time: 75 min | Yield: 1 8x8 casserole |
Lasagna style baked spaghetti squash with ground turkey meat sauce. This can be made vegetarian with the elimination of the turkey
Ingredients
Directions
Poke holes in the whole squash and bake in the oven for an hour at 375.
Brown the ground turkey, season with Italian herbs, salt, and black pepper.
Add half the sauce when the turkey is cooked.
The squash will be insanely hot when it is done, so take care in cutting it open, length-wise, and removing the more fibrous strands and seeds. When that is cleared away, use a fork to shred the rest of the squash.
Lay a thin layer of the meat sauce on the bottom of a glass, 8x8 baking dish. Then use half the squash in the next layer. Add a thick layer of meat sauce, topped with all the ricotta, and half the mozzarella. Add the rest of the squash topped with the rest of the meat sauce and the rest of the cheese.
Bake uncovered in the oven at 375 again, for 15 minutes or until the cheese on top is bubbly. There will be a bit of liquid in the dish, but this is inevitable because the moisture in the squash.