Lasagna Stuffed Spaghetti Squash

• 2 spaghetti squash seeded/cut in half/, 1 tablespoon of oil, salt and pepper
• 1/2 teaspoon red pepper flakes
• 1 cup low-fat cottage cheese

1. Preheat oven to 400F. Brush inner flesh of the squash with oil, season with salt and pepper and roast, skin side up for 30 min.
2. Cook turkey about 8-10mins, set aside.
3. Heat the oil in a large pan over medium heat, add onion and cook until tender, about 5-7mins.
4. Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a min.
5. Add turkey, tomatoes, tomato paste, seasoning, bay leaf, paprika, balsamic, salt and pepper and bring to a boil. Reduce heat and simmer until the squash is cooked and then mix in the basil and remove heat.
6. Fluff up some of the inside of the squash. Divide mixture of cottage cheese and basil between the squashes. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3mins.
7. Options: substitute ground beef or Italian sausage instead of turkeynuse marinara sauce or other tomato sauce instead of making itnadd one 2in piece of parmesan rind to the sauce while it simmers

oil, red pepper, lowfat cottage cheese

Taken from www.yummly.com/recipe/Lasagna-Stuffed-Spaghetti-Squash--873042 (may not work)