This spaghetti squash lasagna recipe is everything you love in lasagna with the low carb benefits of spaghetti squash!
Author: Robyn Stone | Add a Pinch
1medium spaghetti squashcooked using your favorite method
1poundground turkey sausage
1can16-ounce diced tomatoes
2cans6-ounce tomato paste
1cupshredded part-skim mozzarella cheese
1/2cupshredded part-skim cheddar cheese
Prepare spaghetti squash using your favorite of the three methods (slow cooker, oven, or microwave), making sure to cut into halves and scoop out seeds when cooked.
Preheat oven to 350º F.
Place cooked spaghetti squash with insides facing up onto a rimmed baking sheet. Use a fork and shred the spaghetti squash, leaving about ¼ of an inch around the shell of the squash for stability. Remove the spaghetti squash strands to a bowl to be used later in the meat mixture. Set aside while preparing the lasagna mixture.
Cook ground turkey and turkey sausage, in a large skillet over medium heat. Drain meat and then add garlic, basil, oregano and diced tomatoes and tomato paste to the meat, stirring to combine well. Simmer until sauce has thickened, about 20 minutes. Mix the spaghetti squash strands with the meat mixture.
In another bowl, mix together the Greek yogurt, egg, Parmesan cheese, and half of the mozzarella cheese.
Ladle the 1/2 of the meat mixture into a 9x13 casserole dish, scoop dollops of the Greek yogurt mixture on top of the meat mixture and then top with the remaining meat mixture. Place in the preheated oven and bake for 20 minutes, remove from the oven and top with remaining mozzarella cheese and the cheddar cheese. Return to the oven and bake until the cheese is melted, about 12 minutes.