Spaghetti Squash Lasagna is a lightened up version of my mom’s homemade lasagna that we enjoy every year during the holidays. Low FODMAP and gluten free.
1 spaghetti squash
1 tablespoon garlic infused olive oil, FODY Foods
1 lb ground turkey
2 cups (or 2 handfuls) baby spinach
1 tablespoon oregano
1 tablespoon Italian seasoning*
½ teaspoon salt
14.5 oz can diced tomatoes, low sodium or no salt added
½ cup mozzarella cheese
8 oz cottage cheese, Green Valley Creamery lactose free for low FODMAP
For the squash: Preheat the oven to 425 degrees Fahrenheit. Wash and dry the spaghetti squash, then poke small holes in the outside of it with a fork or knife. Place the entire squash in the oven and roast for 1 hour, or until tender to the touch. Remove from the oven, carefully cut the squash in half, then scoop out the seeds and discard them. Run a fork through the spaghetti squash to make it look like spaghetti, and scoop about half of the “spaghetti” out of each half (which will turn into the vessel you cook and serve the meal in) and place in a large bowl.
For the filling: While the squash is cooking, heat the garlic infused olive oil over medium heat. Add the ground turkey and brown, stirring frequently to break it into small pieces. Once the meat is cooked through, add the spinach, oregano, Italian seasoning, salt, diced tomatoes, and sauce. Turn the heat to low, cover, and allow to simmer for about 10 minutes. Stir in the cooked spaghetti squash.
To assemble the spaghetti squash lasagna: Fill each half of the spaghetti squash in this order:
Spaghetti squash/tomato sauce mixture
Spaghetti squash/ tomato sauce mixture
Place the spaghetti squash boats on a rimmed baking sheet and bake at 425 degrees Fahrenheit for 10-15 minutes or until the cheese is melty.
*for low FODMAP, check the ingredients to make sure this spice blend does not contain garlic or onion
This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App.
- Category: low fodmap
- Method: oven
- Cuisine: italian
- Serving Size: 1/2 of filled spaghetti squash
- Calories: 358.7
- Sugar: 10.6 g
- Sodium: 686.8 mg
- Fat: 10.4 g
- Saturated Fat: 3 g
- Carbohydrates: 22.2 g
- Fiber: 4.9 g
- Protein: 46.4 g
Keywords: low fodmap dinner, low fodmap, spaghetti squash, lasagna, gluten free