Susan's Spaghetti Squash Lasagna

• Susan makes this deliciously easy dish a lot! She lists the brands she prefers in her directions. 

Spaghetti Squash Lasagna

Ingredients

•  
• 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
•  
• Directions

1. 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 to taste.
2. Add 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.
3. 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. 
4. In 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.
5. 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.

Notes: 

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 successfully.

Crazypotato98's Leftover Turkey and Ravioli Soup

Try this simple, quick, and awesome (per Crazypotato98's husband) soup the day after Thanksgiving!

The nutrition facts are at Calorie Count.

Leftover Turkey and Ravioli Soup

Ingredients:

6 cups chicken or turkey broth/stock - homemade or from a box
1 bell pepper, chopped
1 medium onion, chopped
1 1/2 t Italian seasoning
8 oz turkey, cooked, chopped
9 oz cheese ravioli
2 cups spinach, shredded

Directions:

Place broth, pepper, onion, and Italian seasoning in a large soup pot. Heat to boiling, reduce to simmer. Simmer covered for about five minutes. Add the turkey and ravioli, return to a boil, reduce heat. Simmer uncovered for about six minutes or until ravioli is tender. Stir in the spinach and simmer one more minute. Delicious with fresh grated Parmesan cheese!