Wednesday, February 4, 2015

Clean Eating Spaghetti Squash Lasagna

I am a recovering carb addict. Bread, pasta, crackers...you name it carbs were my jam. My carb addiction became a bit of a problem. It started affecting my health and PCOS symptoms. As I learned more about how food affected my hormone levels I realized something was going to have to change and  simple carbs were a big no no for my body.  So I played around with clean eating and found healthy ways to satisfy my addition to pasta, carbs, my comfort food. When I first discovered spaghetti squash my whole world was changed!! Carbs without the guilt?! HELLO, my hopes and prayers had finally been answered. It was love at first taste. I was scrolling Instagram last week and found this recipe...And I have to say this was one of the BEST spaghetti squash recipes I have made to date. A Italian classic with a healthy spin! 





Carb lovers...ENJOY guilt free. You're welcome ;)! 

Lasagna Style Spaghetti Squash 
By @Race4Fitness
Serving size: 1/4 of the squash = 2 green, 1 red, 1 blue! 

Ingredients:
1 spaghetti squash
1 lb any choice of meat (ground turkey)
2 cups of your favorite pasta sauce 
2 tablespoons fresh basil
½ cup ricotta cheese
½ cup shredded mozzarella cheese (plus extra for topping)
Olive oil
Salt & pepper to taste

Pre-heat oven to 400 degrees. Wash spaghetti squash, cut off stem and slice squash lengthwise. Scoop out the seeds and gunk. Brush with oil, season with salt and pepper, and place in baking dish with a little water in the bottom of the dish — as the squash cooks, you can add more water if it dries up. Roast for 45-60 minutes or until inside is soft and easily “fluffs” with a fork. While squash is roasting, brown meat in large skillet over medium heat. Drain meat and return back to the pan with the sauce, bring to a simmer. In a bowl, combine the ricotta, mozzarella, and fresh basil, set aside. When squash is tender, remove from oven and using a fork, fluff to get the inside of the squash to look like spaghetti noodles. To fill, start w/ scoop of the red sauce, followed by a layer of the cheese mixture, and repeat the layers until you’ve over filled your squash, ending with a layer of red sauce and then topping them with mozzarella. Turn the oven to broil and put them back in to brown up the cheesy top.

Let cool and then ENJOY!! Best part about this recipe? It is approved on my 21 Day Bikini Bootcamp meal plan!! If you would like more info on my bikini bootcamp sign up HERE

Are you a spaghetti squash fan?! Did you miss the carbs??

8 comments:

  1. I am really impressed with your recipes.

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  2. I like healthy diet,I like Clean Eating,too, tanks

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  3. Nice post , very useful for us, thanks

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  4. Thanks. I love your post, it really good and interesting.

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  5. This recipe is so amazing Lauren! I did it yesterday and it was so great! Thank you!

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