Spaghetti Squash Lasagna

I’m like Garfield. If I make a pan of lasagna I’m going to eat it all. It’s a strength and a weakness all at the same time.

But, I found a healthier alternative and it’s just as good. My husband ate it and didn’t complain so that counts as a win, right?

Lower carb, not overloaded with sodium, simple ingredients, and easy assembly.

Do me a favor, let me know what you think, mmmkay?

Ingredients:

• 1 large or 2 small spaghetti squash, roasted and shredded into “spaghetti”.
• 1 jar organic/clean pasta sauce, I prefer tomato basil or garden veggie
• 2 c plain Greek yogurt (you can sub ricotta cheese)
• 1 c fresh grated Parmesan cheese, divided
• 1lb ground chicken or turkey
• 2 tbsp chopped basil
• 2 tbsp Italian seasoning

Directions:

In a 13×9 baking dish, spread 1/2 of spaghetti squash. Top with 1 c marinara spread over noodles. Spread 1 c Greek yogurt over marinara. Add 1/2 ground chicken, top with 1 tbsp basil, Italian seasoning, and 1/2 c Parmesan cheese. Repeat one more later. Bake at 350* for 30 minutes. Place under broiler for 2-4 minutes until cheese bubbles and browns.

Serve and enjoy!

1/8 lasagna = 1 serving of protein, veggies, and healthy fat.