1 spaghetti squash
about 4 cups turkey ragu (recipe follows) or can use store bought
1 cup low fat ricotta
1 1/2 cups part skim mozzerella, shredded
2-4 tablespoons basil
salt and pepper
For the Turkey Ragu:
1 lb 99% lean ground turkey breast
1/4 lb ground italian sausage
1 yellow onion, small chopped
2 carrots, small chopped
2 celery stalks, small chopped
4 cloves of garlic, minced
1/2 to 1 teaspoon red pepper flakes, depending on how spicy you like it
2 teaspoons dry oregano
1 bay leaf
1 cup dry white wine, I used Pinot Grigio
1 28 oz. can whole San Marzano tomatoes
salt and pepper
Preheat the oven at 425 degrees.
Cut the spaghetti squash in half. Drizzle the inside with olive oil and sprinkle with salt and pepper. Place the squash flesh side down on a baking sheet and bake for 45 minutes to an hour. The squash skin will be tender to the touch when it is ready.
While the squash is baking, heat up a large dutch oven on medium/high heat with about 2 tablespoons of olive oil. When the pan is hot, add the onion, carrot, and celery. Sweat the vegetables until they are almost soft, about 10 minutes. You do not want color on the vegetables; the onion will turn translucent when it is ready. Then add the garlic, red pepper flakes, and oregano and cook another 2 minutes. When the garlic is done, add the ground meat. Cook the meat until there is no pink left; this should take about 10 minutes. When the meat is fully cooked, deglaze the pan with the white wine. Let the wine bubble and reduce. When the wine is most all evaporated, add the tomatoes, bay leaf, salt and pepper. Bring the sauce to a boil then reduce the heat to a simmer. Cook for 45 minutes to an hour until the sauce is thick and has developed it’s flavor. Taste the sauce and adjust the seasoning accordingly.
When the squash is finished cooking, set aside to cool. Once cool, with a fork, scrape the flesh of the squash into a bowl. Add about 4 cups of the ragu to the flesh of the squash and mix. You can add one cup at a time and mix to assess how much sauce you want. This mixture should be about a 50/50 ratio of squash to ragu. When the mixture is combined I like to tear basil into the squash to add a touch of freshness.
To assemble the lasagna bowls: put a layer of the squash and ragu mixture at the bottom of each “squash bowl”. Then add about a 1/4 cup of ricotta on top (smoothing it out). Then top with some mozzarella (about 1/3 cup). Repeat this process to fill the bowls to the top. I usually only have 2 layers. Broil the bowls in a baking dish for 5 to 10 minutes. The lasagna is ready when the cheese is bubbly and golden brown on top. Serve hot and enjoy!