Spaghetti Squash Lasagna
I’ve been wanting to try spaghetti squash for the longest time and I adore Italian cuisine, so this recipe was perfect to explore with. I must admit, scraping the insides of the squash flesh definitely brought about a kidlike glee in me. Who said preparing recipes couldn’t be fun!?
To make this recipe healthier than traditional lasagna, we’ve substituted spaghetti squash as your pasta and lean, protein-rich ground turkey instead of fatty ground beef. Once cooked, you won’t miss the noodles one bit, as the texture will resemble cooked pasta. The taste of spaghetti squash is very mild which makes it a great substitution for many pasta recipes and kid-friendly too!
We found these squash boats to be incredibly filling, endlessly customizable, and taste ultra comforting. The best part is that you’re able to sneak in several servings of nutritious veggies. Win-Win!
HOW TO STORE & REHEAT:
To Store: Place cooked and cooled lasagna in an airtight storage container in the refrigerator for up to 3 days. *I won’t recommend freezing this dish, as frozen spaghetti squash tends to become mushy and watery once thawed.
To Reheat: Gently rewarm leftovers in the oven at 350 degrees F until heated through. You can also reheat leftovers on a microwave-safe plate in the microwave until warm.
