Anyone else ever come up with an alternative dinner plan before you even start to make a new recipe because you aren't at all confident that it's going to turn out? That is so me.
Ben walked through the kitchen one day last week and commented on how good the house smelled and asked what I was making. I told him it was a new Spaghetti Squash Lasagna recipe which was quickly followed by a new recipe disclaimer. "If this doesn't work out the way I think it should - we'll have to go out to dinner tonight."
Clearly Ben has way more faith in my new recipes experiments that I do because he didn't look at all concerned that I may have been in the process of creating a dinner disaster. Fortunately, for me (And Ben) - this new recipe turned out amazing. It was so good in fact that we stuffed ourselves with way more Spaghetti Squash Lasagna than we probably should have.
Spaghetti Squash Lasagna
1 spaghetti squash
2 teaspoon olive oil
2 garlic cloves, minced
1/2 cup fresh spinach
1/4 cup ricotta cheese
1/8 teaspoon salt
1/4 cup shredded mozzarella cheese
1/2 pound ground turkey
3/4 cup marinara sauce
2 Tablespoons parmesan cheese
Bake 20 minutes at 425. Place under broiler until cheese browns.
I've never been a big fan of squash and marinara sauce (hense my apprehension about this recipe) but this was REALLY good. I cooked one squash so we could each eat a half and it was way more food than we could eat in one meal. Ben ended up taking the leftovers for dinner the next day. I think you will agree - this recipe is a keeper.
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