Spaghetti Squash Lasagne

I actually can’t believe I have never written this one up. This is one of my go-to meal preps and I thought I had written up the recipe on here a long time ago! But alas, here we go! 🙂

This is easy and delicious, I promise you won’t miss the lasagne noodles!

Ingredients (makes 4-6 servings depending on size of squash):

1 spaghetti squash

1 pound lean ground turkey

1/4 cup ricotta cheese

1/4 cup mozzarella cheese

2 tbsp parmesan cheese

1 clove garlic or 1/2 tsp garlic powder

1/2 tsp each dry oregano and basil (or tsp each fresh)

3/4 cup marinara sauce

2 cups spinach or kale

First things first, time to roast the spaghetti squash. If you’ve never had a spaghetti squash before, you sure are in for a treat because it’s my favorite versatile pasta substitute that you can use in a million different ways!

Carefully cut the spaghetti squash in half long-ways. Scoop out the seeds, and place flesh-side down on a pan. Roast at 400º for one hour. That’s the longest part of this meal, the rest comes together very quickly!

When there’s 15 minutes left for the squash, start preparing the rest of the meal.

Cook the ground turkey on medium heat for 8-10 minutes until it’s completely cooked through. Add in the garlic, herbs, and marinara sauce, and cook for an additional 2 minutes.

Mix the turkey/sauce mixture in a bowl with all of the cheese and the greens.

When the squash is done (and be careful it will be very hot), take a fork and scrape out all the spaghetti-like squash. Mix it all together and it’s easy as that!

This re-heats great, but (I don’t use or have a microwave) I recommend scooping your serving out and heating it on a pan, because it gives it an extra added texture and freshness that to me is unbeatable. Delish!


Calories: 252

Protein: 28.5g

Fat: 12.6g

Carbs: 7.8g

Fiber: 1.8g

Sugar: 3.2g

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