Spaghetti Squash Lasagna with Spinach | Cooking Light

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Swirl up a forkful of this rich, creamy play on lasagna. Packed with the same great flavors of the traditional dish, our veggie-packed version packs in nutrition while slashing carbs.

2 small spaghetti squash (about 1½ pounds each)
2 teaspoons olive oil
4 garlic cloves, thinly sliced
1 (8-ounce) package fresh baby spinach
½ cup part-skim ricotta cheese
⅛ teaspoon kosher salt
2 ounces shredded part-skim mozzarella cheese (about ½ cup), divided
8 ounces 93% lean ground turkey
1½ cups lower-sodium marinara sauce (such as Dell'Amore)
1 ounce Parmesan cheese, grated (about ¼ cup)

1. Preheat oven to 350°.
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.
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.
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.
5. Increase oven temperature to 425°.
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.
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.

YIELD: 4 (serving size: 1 squash half)

CAL 374; FAT 18.9g; PROTEIN 25g; CARB 30g; SODIUM 613mg

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