Well, hello there! Where have I been, you ask? I've been enjoying the weather at the top of this forecast (minus the lightning bolts) for the last few days while trying to ward away the weather at the middle and bottom of this forecast. Is this real life? 81 degrees to 39 degrees and SNOW?!? In April?!? Yes, it's real life in Iowa, folks. And I'm not amused. I went on 2 runs/walks yesterday just to soak it all up. I guess, if anything, it does make you appreciate the days of good weather....
|I copied this pic from my cousin's facebook page who was nice enough to let us all know what to expect.|
It's also been Main Man's birthday weekend (shoutout to my hubs who turns 32 years old today!!) so we kept pretty busy with that while also throwing in a baby shower and wedding shower. Thus, I had no time for you...but I thought about you alot :) Pinky swear! I'll prove it to you by sharing another spaghetti squash recipe, because you know just how I feel about that! This one is a lasagna so it feels like comfort food to carry you into the next few cold days with leftovers, but is light since it's not actually pasta so you can still enjoy it on an 80 degree day. How's that for versatility...and segues?!
1 large spaghetti squash
1 container low fat ricotta cheese
1 lb ground white meat turkey
3 cups fresh kale (or spinach, I just happened to have kale on hand to get rid of)
1 can mushrooms
4 cloves garlic, minced
italian seasoning to taste
2 cups 2% mozzarella cheese
1 jar your favorite marinara or spaghetti sauce
1 T olive oil
crushed red pepper to taste
First thing is first...you prepare your spaghetti squash by baking it the way we did for the spaghetti squash alfredo I shared last week. Mix your squash noods with your ricotta cheese and layer in the bottom of a greased baking dish evenly.
Warm your olive oil in a skillet and add your garlic to the mix. Stir until you can smell it and add the turkey to brown. Add the mushrooms and kale (or spinach) and stir till everyone is mixed together dancing the night away. Add your sauce to the skillet and warm, stirring everything thoroughly. Add that mixture as the next layer above the squash and ricotta mixture.
Sprinkle with mozzarella, crushed red pepper, and italian seasoning and toss this guy in the oven. I baked it a little long so my cheese got overdone, so don't do that. I would throw it in a 350 degree oven for 20 minutes with tin foil on top and check it then. If you take it from the fridge because you pre-made it, you'll need more like 40 minutes to heat. All ingredients are cooked so you just want them to warm and melt together. Serve it up!
Main Man actually told me he couldn't tell the difference between the spaghetti squash and real pasta in this one. I'm pretty sure he was telling the truth, and not just trying to get a good birthday present because I couldn't tell much of a difference either. The other spaghetti squash recipes you can tell something is different, although the different is good in my opinion. But this one tastes exactly like real lasagna...I'll take it! Now, to get out and enjoy one last afternoon of running weather before Old Man Winter and Mother Nature have another domestic dispute. Jerks.
MyFitnessPal puts this meal at 406 calories per serving, and the picture above is a serving (its on a salad plate). I was stuffed to the gills afterwards and stayed full for a long time, so you see why I'm loving this stuff lately. Volume without calories=a win in my book!