Spaghetti Squash Lasagna

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  2 Squash, Spaghetti(2600g)
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tsp 2 teaspoons kosher salt (divided)
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  0.8 tsp 3/4 teaspoon ground black pepper (divided)
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  1 lbs Ground Turkey, 99% Lean
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  2 tsp Italian seasoning
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  0.3 tsp Red pepper flakes
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  2 Garlic(6g)
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  24 oz Pasta Sauce, Marinara, Canned
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  1 tbsp Vinegar, Red Wine
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  10 oz Spinach
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  1 cup Cheese, Ricotta, Whole Milk

  1% or 2% small-curd cottage cheese. Good Cultures or Daisy brand.

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  1 cup Cheese, Provolone

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Parsley, Fresh

Instructions

1. 1Halve the spaghetti squash lengthwise, scoop out seeds, and place cut-side down on a baking sheet. Roast at 400°F for 35–45 minutes until the flesh is very tender and easily pierced with a fork.
2. 2While the squash roasts, heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, half the kosher salt, and a quarter of the black pepper. Cook 4–5 minutes, breaking the meat into small pieces, until no longer pink and lightly browned.
3. 3Stir in the fresh garlic and Italian seasoning and cook 1 minute over medium-high heat until fragrant. Add the marinara sauce, red wine vinegar, and red pepper flakes. Reduce heat to low and simmer 2–3 minutes. Taste and adjust seasoning with remaining salt and pepper as needed.
4. 4In a large bowl, combine the fresh spinach, ricotta cheese, provolone cheese, and half the grated Parmesan. Stir with a fork until evenly mixed.
5. 5Once the squash is cool enough to handle, use a fork to fluff the insides into strands and add them to the ricotta mixture. Stir until the filling is evenly combined, then return the squash halves to the baking sheet cut-side up.
6. 6Divide the ricotta-squash filling evenly between the four squash halves. Top each with the turkey-marinara sauce and remaining grated Parmesan.
7. 7Bake at 400°F for 10–15 minutes until the filling is heated through and the cheese is melted and bubbly. Garnish with fresh parsley.
8. 8Divide the four filled squash halves evenly into 4 airtight containers while hot. Refrigerate for up to 4 days and reheat at 350°F for 8–10 minutes until warmed through.