National Nutrition Month Recipe of the Week - Spaghetti Squash Lasagna with Spinach

National Nutrition Month Recipe of the Week – Spaghetti Squash Lasagna with Spinach

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

INGREDIENTS

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)

DIRECTIONS

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 10 minutes.

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