- 2 medium spaghetti squash
- 2 tbsp olive oil, divided
- salt and pepper
- 1 onion, chopped
- 4 cloves garlic, chopped
- 20 oz 99% lean ground turkey breast (you can also use the 93-94% or 96% lean ground beef)
- 1/4 lb chicken or turkey sausage, sliced
- 1 lb can crushed tomatoes
- 2 tsp dried or finely chopped fresh oregano, divided
- 2 tsp dried or finely chopped fresh basil, divided
- 2 tsp crushed red pepper flakes, optional
- 1/2 cup part skim ricotta cheese
- 1/2 cup nonfat cottage cheese
- 1 cup shredded part skim mozzarella cheese
Instructions:
- Preheat oven to 400. Slice spaghetti squash length wise and scrape out the seeds. Rub 1/4 tbsp olive oil into each squash half and season with salt and pepper. Place each spaghetti squash half face down in a large baking dish and bake for 40-60 min. When squash is done, middle will be tender and pull apart easily.
- In a large pan, sautee onion and garlic in 1 tbsp olive oil over medium heat until fragrant. Add ground turkey. Season with a generous pinch each of salt and pepper. Cook until browned. Add sausage, crushed tomato and 1 tbsp each basil and oregano. When sauce starts to bubble, reduce heat to a simmer until thickened (about 3-4 minutes).
- Meanwhile, combine ricotta and cottage cheese in a medium bowl. Season with 1 tbsp each basil and oregano. Add a pinch each of salt and pepper. Lightly mix until combined.
- When spaghetti squash is fully cooked, flip in the baking dish so that it is now skin side down. Evenly divide ricotta mixture between each squash half. Repeat with meat sauce. Top each half with 1/4 cup mozzarella cheese.
- Turn oven to broil, and cook for an other 2 minutes, until cheese is browned and bubbling. This happens very quickly–make sure to watch closely, otherwise it can burn easily. Serve immediately. Leftovers may be refrigerated in an airtight container for up to one week.
No comments :
Post a Comment