This recipe was based on the Weight Watchers Italian Turkey and Spaghetti Squash Pie recipe. We love spaghetti squash so really wanted to experiment but the pie seemed like it wouldn’t make a lot for our family. We LOVE leftovers! They’re great for my husband and I to take to work.
To change the recipe into a lasagna, I basically doubled most ingredients. The first time I made it, it was delicious but a little bland for our taste buds. This is what we did to make it into a thing of beauty for us and we kept it healthy at just 3 Weight Watchers smart points a serving.
Spaghetti squash is great to use instead of noodles. It’s healthier and has fewer carbs. We think it tastes better too! There’s something earthy and delicious in spaghetti squash that you don’t get from regular pasta.
We’ve got friends who really love spicy food. Instead of using mild salsa, they make it with medium or hot salsa for an added kick. If you’re not a fan of spicy food, you can also leave out the salsa and use more diced tomatoes instead.
For a vegetarian version, try using teff, firm tofu or lentils instead of ground turkey. No matter how you make it, it’s a yummy, filling dinner that’s great for large families or plenty of leftovers. And even though it’s super healthy, my daughter devours it the same way she would a noodle lasagna – I bet your kids will too!
What did you think? Would you change it in any way? We’d love your thoughts!