Spaghetti Squash Lasagna

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  Squash, Spaghetti
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  Olive oil(15g)

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

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  2 teaspoons kosher salt (divided)
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  3/4 teaspoon ground black pepper (divided)
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  Ground Turkey, 99% Lean(454g)
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  Italian seasoning(10g)
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  Red pepper flakes(1g)
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  Garlic(120g)
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  Pasta Sauce, Marinara, Canned
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  Vinegar, Red Wine(15g)
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  Spinach
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  Cheese, Ricotta, Whole Milk(240g)

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

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  Cheese, Provolone(240g)

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

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  Parmesan Cheese(60g)

  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, Italian seasoning, and red pepper flakes. Cook 4–5 minutes, breaking the meat into small pieces, until no longer pink and lightly browned.
3. 3Stir in the fresh garlic and cook 1 minute over medium-high heat until fragrant. Add the marinara sauce and red wine vinegar, reduce heat to low, and simmer 2–3 minutes. Taste and adjust seasoning 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, remaining provolone, and remaining grated Parmesan.
7. 7Bake at 400°F for 10–15 minutes until the filling is heated through and the cheese is melted.
8. 8(Optional) Switch oven to broil and broil 1–2 minutes until the cheese is bubbly and lightly golden brown. Garnish with fresh parsley and serve immediately.