Susan makes this deliciously easy dish a lot! She lists the brands she prefers in her directions.
Spaghetti Squash Lasagna
1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
2 table spoons olive oil
1 jar Prego extra chunky spaghetti sauce
1 pound of Jenni-O ground turkey (pre-seasoned Italian) or 1 pound any ground turkey mixed w/ Italian seasoning
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
part-skim ricotta (about 3/4 of a cup)
Salt/Pepper to taste
Poke squash with sharp knife several times and microwave for 25-30
minutes. Remove from microwave and let it cool a bit. Slice lengthwise
(will slice very easily) while still fairly warm. Remove seeds and less
desirable material right around seeds. Fork out the "spaghetti strands"
into a bowl and mix with the shredded Parmesan cheese. Salt and pepper
2 table spoons olive oil to non stick pan and over medium heat, saute
the onion and garlic until golden brown. Remove from pan and set aside.
Using the same pan, brown the ground turkey. Drain excess liquid and
then return to the heat and add the jar of Prego (or sauce of your
choice). Add the onion and garlic mixture. Mix well and salt and pepper
to taste. Allow to simmer for about 15-20 minutes for a richness of
taste to develop.
an oven proof dish (lasagna pan, loaf pan etc.) layer with a spoonful
of the sauce, a layer of spaghetti squash strands, ricotta, and
mozzarella cheese. Repeat layers until pan is full, or until all of the
ingredients are used. Top with Parmesan cheese.
Bake in a preheated 350 degree F oven for 40 minutes (covered) in the preheated oven, or until Parmesan
cheese melts. Remove foil and bake an additional 10 minutes for cheese
to get bubbly.
1) Freezes well, prior to cooking and refrigerates well once
cooked. Seems to just get better with age! 2) I also sometimes add
spinach to the layers and often add chopped or shredded zucchini to the
onion/garlic saute. You could add a wide variety of vegetables to this
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