Spaghetti Squash Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A low-carb lasagna made with roasted spaghetti squash instead of noodles, layered with ground turkey, spinach, ricotta, and fontina. It has all the comforting flavors of traditional lasagna but with fewer carbohydrates. Serve it for a satisfying weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium spaghetti squash
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil (divided)
- 2 teaspoons kosher salt (divided)
- 3/4 teaspoon ground black pepper (divided)
- 1 pound ground turkey
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes
- 2 cloves garlic (minced)
- 1 (24-ounce) jar good-quality tomato pasta sauce (I like roasted garlic or tomato basil)
- 1 tablespoon red wine vinegar
- 1 (10-ounce) pack frozen spinach (drained and pressed as dry as possible)
- 1 cup part-skim ricotta cheese (or low-fat 1% or 2% cottage cheese)
- 1 cup shredded fontina, mild provolone, mozzarella, or similar melty cheese (divided)
- 1/4 cup grated Parmesan cheese
- Chopped fresh parsley
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 2242mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1935mg
- Calcium
- 707mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2242MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.