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Spaghetti Squash Lasagna Bowls




Source of Recipe


Lund's & Byerly's Grocery Store


Recipe Introduction


We made this recipe once, and we hooked on making it again and again: You're certain to like it. We use 97% Lean Ground Turkey instead of Hamburger.

From Lund's & Byerly's
"Not only are these unique lasagna bowls delicious, they’re gluten free, too. Even better, the spaghetti squash halves turn into individual serving bowls for this hearty, satisfying dinner. It’s easy enough for a weeknight meal and impressive enough for guests!"


List of Ingredients




SPAGHETTI SQUASH LASAGNA BOWLS

1 Spaghetti Squash - One Squash will serve two
Adjust all ingredients to the amount you wish to make.
Carefully halve and seed the spaghetti squash.
1 Jar of Lund's & Byerly's Marinara Sauce
2 T Cottage Cheese

Recipe



Start by heating the oven to 400 F.
Cook Squash on a baking sheet, skin-side up, for 30 minutes.
While the squash is cooking, brown 1 pound of ground beef or turkey. Add 1 jar of Lunds & Byerly's Marinara Sauce and stir to combine.
Using a fork, scrape the inside of the squash until it shreds into spaghetti-like strands, making sure you don’t scrape all the way down to the skin.
Add 2 tablespoons of cottage cheese and ½ cup of the marinara mixture to each squash “bowl.”
Top with shredded mozzarella.
Broil for 3-5 minutes and serve. Enjoy!