Description
This Spaghetti Squash Lasagna with Ground Turkey combines tender spaghetti squash strands with savory ground turkey, layered with plant-based cheese and enhanced by a natural gelling agent. It offers a low-carb, gluten-free twist on classic lasagna with rich, satisfying flavors, perfect for a wholesome and nutritious meal any night of the week.
Ingredients
Scale
Vegetables and Base
- 1 medium spaghetti squash
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 cup diced tomatoes (natural)
- Fresh basil and oregano, chopped (about 1/4 cup total)
Protein and Flavorings
- 1 lb ground turkey
- 4 slices smoked turkey bacon, chopped
- 2 tbsp vegetarian Worcestershire sauce (natural)
- Salt and pepper, to taste
Dairy and Texture
- 1 1/2 cups plant-based cheese
- 1 tbsp natural gelling agent
Other Ingredients
- Olive oil, for sautéing
Instructions
- Prepare the spaghetti squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for about 40 minutes or until tender. Let cool, then use a fork to shred the flesh into spaghetti-like strands.
- Cook the ground turkey and aromatics: In a large skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent. Add the ground turkey, breaking it up as it cooks. Season with vegetarian Worcestershire sauce (natural), salt, and pepper. Cook until turkey is browned and cooked through.
- Prepare the sauce: Stir diced tomatoes (natural), chopped smoked turkey bacon, and fresh herbs into the cooked turkey. Let the mixture simmer for 5-7 minutes to meld flavors.
- Assemble the lasagna layers: In a baking dish, spread a layer of spaghetti squash strands. Top with a generous portion of the turkey tomato mixture. Sprinkle plant-based cheese evenly and add a dusting of natural gelling agent. Repeat the layers until all ingredients are used, finishing with cheese and gelling agent on top.
- Bake and serve: Cover the dish with foil and bake at 375°F (190°C) for 25-30 minutes until bubbly and cheese has melted. Remove foil for the last 10 minutes to allow the top to brown slightly. Let the lasagna cool for a few minutes before slicing and serving.
Notes
- Roast squash until fork-tender but not mushy for best texture.
- Drain excess moisture from shredded squash to avoid watery lasagna.
- Use fresh herbs to add brightness and depth.
- Layer ingredients evenly to help the dish cook uniformly and hold shape.
- Allow lasagna to rest slightly before serving to keep layers intact.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/6 of recipe)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 65mg
Keywords: spaghetti squash, lasagna, ground turkey, plant-based cheese, low-carb, gluten-free, healthy dinner
