Italian Squash Casserole

I made this up on the fly when I was craving lasagna but also a bunch of veggies and trying to combine the two! I was shocked at how good this turned out on the first try and how easy it was to make!

You'll need:
1 large spaghetti squash (bake in oven sliced in half and skin up for about an hour on 425)
1 pound of ground turkey (cooked up and drained)
Several cups of fresh spinach
1-1.5 cups of cottage cheese
1 jar of Newman's Own Tomato and Basil spaghetti sauce
1/2 cup shredded mozzarella cheese

Begin by taking the seeds out of your squash and disposing of them. Scoop the squash out of the skin and pour into a bowl for easy layering. Take your meat and spaghetti sauce and combine them.

Take an 8x8 pan and sprinkle a little of the meat/sauce on the bottom of pan.

Then layer in the following order:
Full layer of squash
Thick layer of spinach (I always tear mine up for easy chewing)
Dollop the cottage cheese and spread into a thin layer
Pour on the meat and sauce and spread into a layer
Do this once until you fill the pan with the sauce and meat on top.
Sprinkle your mozz on top.

Bake at 350 for 30 minutes or until hot all the way through and the cheese starts bubble. Makes 4-5 servings.

Voila! A healthy, guilt free Italian dish (that pairs real well with salad)!

Side note: This is definitely more casserole then lasagna because the squash makes it a little more soup like, so I suggest you serve it in a bowl.

21 Day Fixers: For 1.5 cups of this casserole I count it as 2 green, 1.5 red, 1/2 blue


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