Spaghetti Squash Lasagna with Spinach
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 2 small spaghetti squash (about 1½ lbs each)
  • 1 Tbsp olive oil
  • 1 lb 93% lean ground turkey
  • 4 garlic cloves, minced
  • 1 (24 oz) jar marinara sauce
  • ½ cup low-fat ricotta cheese
  • 1 oz Parmesan cheese, grated (about ¼ cup)
  • 4 oz fresh mozzarella cheese (about 1 cup), divided
  • 1 (8 oz) package fresh baby spinach
  1. Preheat oven to 350 degrees F.
  2. Cut each squash in half lengthwise; scoop out seeds and discard. Place squash halves, cut sides up, on a baking sheet. Bake for 50 minutes.
  3. Meanwhile, heat a large skillet over medium-high heat. Add oil to pan. Once hot, add turkey and cook until no longer pink, breaking up with wooden spoon to crumble, about 5-6 minutes. Add garlic; cook 30 seconds or until fragrant. Add marinara sauce and cook until simmering.
  4. Stir in the ricotta, Parmesan, and ½ cup mozzarella. Add spinach on top and reduce heat to low; allow spinach to wilt from the heat. Incorporate the spinach until tender and wilted.
  5. Fill each squash half with ¼ of the turkey mixture. Top with remaining shredded mozzarella and return to oven to 10-15 minutes or until cheese is melted. Serve hot.
Recipe adapted from Cooking Light
Nutrition Information
Serving size: 1 stuffed sqush Calories: 506 Fat: 25.3 Carbohydrates: 33.5 Sugar: 14.5 Sodium: 868 Fiber: 10.0 Protein: 41.8 Cholesterol: 101
Recipe by Prevention RD at