Spaghetti Squash Lasagna

This is our go to recipe when we need left overs.  It warms up well and is one of those dishes that taste better the longer the ingredients blend together.  I will make this three different ways, 1) with blanched cabbage leaves, 2) with zoodles instead of spaghetti squash and 3) our favorite...spaghetti squash.  All produce the perfect layered lasagna without the noodles.

Spaghetti Squash Lasagna
1 medium spaghetti squash

Browned Ground Turkey

1 small can of tomato paste

Assorted Peppers, Mushrooms, Onion

Cottage Cheese

Mozzarella Cheese

Split the squash in half and clean out the seeds and roast for 40 minutes at 400 degrees.  Brown the ground turkey and add the tomato past mixing well.  In a separate pan saute all veggies until tender.  Once squash is very tender to the fork test remove from the oven and shred into spaghetti pieces using the fork.  Add the squash to the sauteed veggies.  Layer a 9x13 pan with the turkey mixture on bottom.  Cover this with a layer of cottage cheese.  Top with the squash and sauteed veggies.  Cover with cheese.  Bake until golden brown in a 350 oven.

Second Layer

Third Layer

Feldman Quick Tip

I had 1/2 a carton of cottage cheese and 1/2 a carton of ricotta cheese left so I combined to two and it worked out perfectly.  Inspiration....use your left overs  as inspiration.