Lasagna, the ultimate comfort food. And let’s face it, we can all use a little comfort during these times. But even though I’ve got plenty of time on my hands, I don’t always want to spend all of it cooking. So I’ve taken the concept of lasagna and turned it into an easy skillet meal.
My recipe for Spaghetti Squash Skillet Lasagna that I developed for Green Giant takes the flavors of this family favorite and puts a healthier twist on it by using ground chicken or turkey instead of beef, spaghetti squash instead of lasagna noodles and adds just enough cheese to add creaminess without weighing the dish down.
Everything cooks all in one skillet, it’s super easy to pull together and it’s on the table in less than 30 minutes.
- 1 10 oz. pkg. Green Giant® Spaghetti Squash
- 1 pound ground turkey or chicken
- 3 cloves garlic chopped
- 2 cups Victoria Marina Sauce
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella
- 2 tablespoons chopped fresh basil
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Cook Green Giant® Spaghetti Squash according to package directions; drain and separate strands.
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Meanwhile, cook turkey and garlic over medium heat in large nonstick skillet until turkey is cooked through. Stir in Marinara Sauce and simmer 5 minutes.
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Spoon Spaghetti Squash over turkey mixture then dollop with ricotta and sprinkle with mozzarella. Cover and cook 2 minutes or until cheese is melted. Sprinkle with basil.
