I love lasagna but it's time consuming and absolutely not healthy. This version is! Forgive the pic, I don't know how to photograph food!
Serves 4, adapted from iheartvegetables.com
1 medium spaghetti squash
1 lb lean ground turkey, browned
1 zucchini, chopped OR frozen italian veggies
1/2 jar roasted red peppers
2 cups of lower sugar marinara sauce (pay attention to labels!! The sugar content varies from 3g per serving to 11g per serving!)
1/2 cup skim ricotta sheese
1 cup shredded skim mozzarella cheese
Sprinkle of dried basil
Preheat the oven to 400 degrees. Cut the squash in half lengthwise. Be careful, this is not the easiest thing to do! Drizzle olive oil over the inside of the squash and sprinkle with italian seasoning. Cover a baking sheet with foil, place the squash open side up on the sheet and roast for at least 40 minutes, more if the squash is large. The inside of the squash should shred into spaghetti-like strands when done roasting.
Meanwhile, brown the ground turkey and set aside. Either chop the zucchini and set aside or prepare the frozen veggies as the package directs. Chop the roasted red peppers.
Spread 1/2 cup of marinara sauce on the botttom of a 9x13 baking dish. In a large bowl, combine the rest of the sauce, the ground turkey, zucchini OR cooked vegetables, chopped roasted red peppers and the ricotta cheese.
When the squash is done, let it cool a moment (use a hot pad to handle, they get HOT) and shred the inside with a fork. Layer 1/2 of the shredded squash over the marinara sauce in the baking dish. Cover with 1/2 the turkey mixture and sprinkle a bit of mozzarella cheese. Repeat with the remaining spaghetti squash strands and turkey mixture then sprinkle with a bit more mozzarella cheese.
Bake for 25-30 minutes or until the cheese is bubbly. Sprinkle dried basil on top and enjoy!