Turkey and Spinach Spaghetti Squash Lasagna

Ingredients:

-1 medium sized spaghetti squash

-2 cups marinara sauce

-4 mild Italian turkey sausages

-1 Cup frozen spinach, defrosted and with excess liquid squeezed out

-1/3 Cup ricotta cheese

-½ Cup mozzarella cheese

-Flat leaf parsley for topping (optional)

Method:

Spaghetti Squash:

• Preheat oven to 400F and line a baking sheet with foil.

• Cut the spaghetti squash in half lengthwise, drizzle over some olive oil and sprinkle with salt and pepper.

• Place the squash cut side down on the baking sheet and roast until tender, about 30 – 40 minutes.

• Let the squash cool for about 10 minutes before scooping out the strands with a fork and placing them in a bowl.

• Reserve the squash skins, placing them cut side up back on the foil lined baking sheet.Turkey and Spinach Sauce:

• Heat a small skillet over a medium high heat and drizzle in some olive oil.

• Remove the sausages from their casings, crumble and cook in the skillet until the sausage is cooked all the way through.

• Add in the marinara sauce and spinach and heat through.

• Combine the sauce mixture with the spaghetti squash that you placed in a bowl, and toss together so that the squash is coated in sauce.

Assembling:

• Scoop the squash and sauce mixture back into the squash skins and top with dollops of ricotta and shredded mozzarella cheese.

• Broil the spaghetti squash lasagna until the cheese is melted and golden.

Makes 2 servings;

*count each serving as 3 proteins.

Recipe courtesy of reciperunner.com