Tuesday, April 5, 2016

Recipe Challenge Submission by Rachelle Wakefield: Lasagna Stuffed Spaghetti Squash


 1 spaghetti squash, cut in half, seeds removed

 1 tablespoon olive oil

 1 lb. ground turkey

 4 garlic cloves, minced

 2 ½ teaspoons dry basil or  2 ½ tablespoons finely chopped fresh basil

 2 teaspoons dry oregano or 2 tablespoons finely chopped oregano

 28 oz. diced tomatoes

 salt to taste

 1 cup part skim ricotta cheese

 1 cup shredded mozzarella cheese


1. Place prepared spaghetti squash halves flesh side down in a glass baking dish. Fill the

dish with about 1" of water.

2. Cook spaghetti squash on HIGH for 15 minutes in the microwave.

3. Preheat broiler to HIGH.

4. Heat large skillet to medium high heat, add olive oil and ground turkey. Sauté turkey

until no longer pink.  About 5-7 minutes.

5. Add garlic, basil, oregano, and salt. Stir to mix and sauté for 1 minute.

6. Add diced tomatoes, stir and cook for an additional 5-7 minutes.

7. Remove the pan from the heat and stir in ricotta cheese.

8. Add spaghetti squash to a dry baking sheet, flesh side up. Fill the hole in the squash with

the mixture (you will have some left over). Top each squash with 1/2 cup of mozzarella


9. Place baking sheet in oven under the broiler for 5 minutes or until the cheese is slightly


10. Add a sprinkle of basil for garnish.

11. Using a fork gently scrape the flesh of the spaghetti squash to create spaghetti looking


12. Serve!

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