Yum Print
Spaghetti Squash Lasagna #lowfodmap #tararochfordnutrition #glutenfreedinner

Spaghetti Squash Lasagna


  • Author: Tara Deal Rochford
  • Prep Time: 5 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings 1x

Description

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.


Scale

Ingredients

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

1/2 cup low FODMAP marinara sauce, FODY Foods or Rao’s Homemade Sensitive Formula Marinara

½ cup mozzarella cheese

8 oz cottage cheese, Green Valley Creamery lactose free for low FODMAP


Instructions

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

Cottage cheese

Mozzarella

Spaghetti squash/ tomato sauce mixture

Cottage cheese

Mozzarella

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.


Notes

*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

Nutrition

  • 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