Italian Spaghetti Squash Bake

If you are craving a good lasagna substitute, then here is the recipe for you.  Full of flavor and some bubbly cheese on top, it is a family favorite. 

Italian Spaghetti Squash Bake


1 spaghetti squash cooked (see instructions below)
1 lb ground turkey
1 lb  ground turkey sausage
1 jar spaghetti sauce (These are the kinds I have found without added sugar: Classico Tomato Basil, Classico Roasted Garlic, Some kinds at Trader Joes, Prego Veggie Smart)
1/4 cup homemade creme fraiche
3 cup shredded white cheese (such as provolone or yogurt cheese...no mozzarella as it contains lactose)
1/2 cup freshly shredded Parmesan
3 cloves of minced garlic
salt and pepper
fresh basil (optional)

First, slice spaghetti squash in half and lay open sides down in a 9x13 glass dish.  Add just enough water to cover the bottom of the pan and bake at 375 for 35-40 minutes or until a fork and be inserted.  (I also hear you can wrap it in plastic wrap and cook in the microwave but I don't recommend cooking anything in plastic as it transfers into the food.) Shred with a fork when cooled.

Meanwhile, brown all the turkey in a skillet and chop into bits. 

You can reuse the glass 9x13 dish from baking the squash, just make sure you have dried it out.  Then in the bottom of the pan, mix the squash, creme fraiche, garlic, salt and pepper.  Spread out the mixture so it makes a nice even layer.  Then top with the turkey followed by the spaghetti sauce and top with both cheeses.  Bake at 400 for 20-30 minutes or until nice and bubbly.  Top with fresh basil and serve.