Lasagna Stuffed Spaghetti Squash

Here's an incredible lo-carb entree that will fill you up!  All I can say is "MAKE EXTRA."  This makes for one wonderful leftover dish.

And if it can't get any better, it is so versatile.  Use any kind of meat, if any at all.  Make the red sauce as listed or use your own jarred pasta sauce you have of hand. 

It is filling, delicious, and will absolutely take care of any of those carb-cravings that you have.

LASAGNA STUFFED SPAGHETTI SAUCE (4 servings)

For the roasted spaghetti squash:
2 small spaghetti squash, cut in half and seeded
1 Tbsp oil
S&P to taste

For the Lasagna Meat Sauce:
1 pound ground turkey, lean beef, chicken, or lamb
1 Tbsp oil
1 onion, diced
2 tsp minced garlic
1/2 tsp red pepper flakes
1/2 tsp fennel seeds, crushed
1 (15 oz) can crushed tomatoes
1 Tbsp tomato paste (optional)
1 tsp Italian seasoning or oregano
1 bay leaf
1/2 tsp paprika
1 Tbsp Balsamic vinegar
S&P to taste
1 Tbsp fresh basil, chopped

For the Lasagna Stuffed Spaghetti Squash:
1 cup low-fat cottage cheese or ricotta
1 Tbsp fresh basil, chopped
1 cup partially skim mozzarella, shredded

Brush the inner flesh of the spaghetti squash with oil, season with S&P and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes.

Meanwhile, cook the meat, about 8-10 minutes, and set aside.  Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.

Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute.  Add the meat, tomato paste, tomatoes, Italian seasoning, bay leaf, paprika, Balsamic vinegar, S&P, bring to a boil, reduce the heat and simmer, remove from heat.

Fluff up some of the inside of each spaghetti squash half, divide the mixture of the cottage cheese (or ricotta) and basil between them followed by the sauce and the cheese.

Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.

Recipe Source:  www.closetcooking.com


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