Spaghetti Squash Lasagna

Made this for dinner for a healthy alternative to lasagna - no noodles (yes there's some cheese but not a ton!), and ground turkey...we loved this! Here's the original recipe, see my notes below for a couple changes. 

• 2 small spaghetti squash (about 1 1/2 pounds each)
• 2 t. olive oil
• 4 garlic cloves, thinly sliced
• 1 (8 oz) package fresh baby spinach
• 1/2 cup part-skim ricotta cheese
• 1/8 t. salt
• 2 oz. shredded park-skim mozzarella cheese (about 1/2 cup), divided
• 8 oz. 93% lean ground turkey
• 1 1/2 cups lower-sodium marinara sauce
• 1 oz. parmesan cheese (about 1/4 cup), grated

Directions:

1. Preheat oven to 350'

2. Cut each squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides up, on a baking sheet. Bake at 350' for 50 minutes. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands. Place strands on a clean dish towel; squeeze until barely moist. 

3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds. Add spinach; cook 1 minutes or until spinach wilts. Remove from heat. Combine spinach mixture, squash strands, ricotta cheese, salt, and half of mozzarella cheese in a medium bowl.

4. Return skillet to medium-high heat. Add turkey to pan; cook 4 minutes or until browned, stirring to crumble. Add marinara sauce; cover, reduce heat to medium, and simmer 4 minutes. Remove from heat. 

5. Increase oven temp to 425'

6. Spoon sauce evenly into the bottom of each squash half. Top evenly with squash mixture. Sprinkle evenly with remaining mozzarella cheese and parmesan cheese. Bake at 425' for 20 minutes.

7. Preheat broiler to high (keep squash in oven). Broil squash 1 to 2 minutes or until cheese is golden brown and bubbly. Remove from oven; let stand 10 minutes.

makes 4 servings. cal per serving: 374

recipe found here

note: I cooked the spaghetti squash my normal way (similar to this prep, I've posted it here), baked in 375' oven for 45 minutes, turned off the oven and left it in there for awhile (usually until I remember I left it in there, roughly an hour). It's usually dried out pretty good that way and I don't have to squeeze out the moisture. You can also cook the squash in the microwave if you want to speed things up, you'll need to drain and squeeze out a lot more moisture tho. I didn't have spinach, added a bit of cubed fresh mozzarella on top, and made one large squash - delish.