National Nutrition Month Recipe of the Week – Spaghetti Squash Lasagna
March is National Nutrition Month. In celebration of eating nutritious
meals, Pomona Valley Hospital Medical Center is serving a special, healthy
menu item each Thursday of the month in our cafeteria and sharing the recipe!
Spaghetti Squash Lasagna with Spinach
Prep Time: 40 minutes
Cook Time: 10 minutes
Yield: 4 servings
2 small spaghetti squash (about 1 ½ pounds each)
2 teaspoons olive oil
4 garlic cloves, thinly sliced
1 (8-ounce) package fresh baby spinach
½ cup part-skim ricotta cheese
1/8 teaspoon kosher salt
2 ounces shredded part-skim mozzarella cheese (about ½ cup), divided
8 ounces 93% lean ground turkey
1 ½ cups lower-sodium marinara sauce
1 ounce Parmesan cheese, grated (about ¼ cup)
1. Preheat oven to 350°.
2. Cut each squash in half lengthwise. Scoop out seeds; discard. Place
squash halves, cut sides up, on a baking sheet. Bake at 350° for 50
minutes. Let stand 10 minutes. Scrape inside of squash with a fork to
remove spaghetti-like strands. Place strands on a clean dish towel; squeeze
until barely moist.
3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to
coat. Add garlic; cook 30 seconds. Add spinach; cook 1 minute or until
spniach wilts. Remove from heat. Combine spinach mixture, squash strands,
ricotta cheese, salt and half of mozzarella cheese in a medium bowl.
4. Return skillet to medium-high heat. Add turkey to pan; cook 4 minutes
or until browned, stirring to crumble. Add marinara sauce; cover, reduce
heat to medium, and simmer 4 minutes. Remove from heat.
5. Increase oven temperature to 425°.
6. Spoon sauce evenly into the bottom of each squash half. Top evenly with
squash mixture. Sprinkle evenly with remaining mozzarella cheese and Parmesan
cheese. Bake at 425° for 20 minutes.
7. Preheat broiler to high (keep squash in oven). Broil squash 1 to 2 minutes
or until cheese is golden brown and bubbly. Remove from oven; let stand