Turkey and Kale Lasagna Stuffed Spaghetti Squash
Servings: 20 mini pancakes
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 2 spaghetti squash, halved and seeds removed
- 4 tablespoons olive oil, divided use
- 1 lb turkey sausage
- 1 onion, diced
- 28 oz jar marinara
- 3 cups chopped kale
- 1 cup ricotta cheese (or cashew ricotta for lactose-free version)*
- 1 teaspoon Italian seasoning
- 2 cups GO VEGGIE Lactose Free Mozzarella Shreds
- GO VEGGIE Parmesan cheese, for topping
- fresh basil, chopped, for topping
INSTRUCTIONS
- Preheat oven to 400 degrees.
- Brush each squash half with ½ tablespoon of olive oil and season with salt and pepper.
- Place on a baking sheet and the pour ~ ½ cup of water onto the baking sheet. This will help steam the squash
- Bake in preheated oven for 35-45 minutes, until squash is fork tender. Baking time will depend on the size of your squash. You want the flesh to easily separate into spaghetti strands.
- While the squash is baking, make the filling.
- In large skillet, cook turkey sausage and crumble into small pieces.
- Add olive oil to pan and add onion, cooking until tender, about 5-7 minutes.
- Add marinara and cook until warm, about 3-5 minutes.
- Add kale and stir until it starts to wilt, about 2 minutes.
- Season with salt and pepper. This will vary depending on your marinara sauce.
- Make the ricotta mixture by combining ricotta cheese with Italian seasoning.
- Once spaghetti squash is cooked, it’s time to assemble!
- Spread ¼ cup of the ricotta mixture onto the bowl part of each spaghetti squash.
- Then top with marinara sauce mixture, dividing it evenly between the four squash halves.
- Top with ½ cup of mozzarella cheese each.
- Place on baking sheets and bake10-12 minutes in the oven, until cheese is melted.
- Top with Parmesan cheese and fresh basil.
- Serve immediately and enjoy
- Recipe by: Greens & Chocolate
