Lasagna Spaghetti Squash Bowls

I'm officially all moved in to my new house at school -- and that means back to my routine. Planning, shopping, cooking, etc. My first experiment of senior year was a hearty spaghetti squash lasagna bowl. It was delicious (although, I wouldn't recommend cooking it on a 90+ degree day in a house with 5 girls and no air conditioner… mistake #1). Everyone had a little taste and needless to say, had to wipe the drool from their faces while it was cooking. I'm pleased with how this one came out and will definitely make it again.. but maybe on a winter day.

Ingredients:
For the Spaghetti Squash:
2 small spaghetti squash, cut in half and seeded
1 tbsp oil
salt and pepper to taste
For the lasagna Meat Sauce:
1 pound ground turkey
1 tbsp oil
1 onion, diced
2 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1 (15 oz) can of crushed tomatoes
1 tbsp tomato paste (optional)
1 tsp italian seasoning or oregano
1/2 teaspoon paprika
1 tablespoon balsamic vinegar
salt and pepper to taste
1 tablespoon basil, chopped
For the Lasagna Stuffed Spaghetti Squash:
1 cup low fat cottage cheese or ricotta
1 tablespoon basil, chopped
1 cup partially skim mozzarella, shredded

Directions: Preheat oven to 400 degrees. Slice the spaghetti squash and scoop out the seeds. Brush the inside of the squash with oil and season with salt and pepper, and roast skin side up for 30 minutes. Meanwhile, cook the turkey for about 8-10 minutes and set aside. In same pan, heat the oil and add the onion cooking until it is tender (apps 5-7 minutes). Add the garlic, red pepper flakes, and cook until "fragrant" (about 1 min). Add the turkey, tomatoes, tomato paste, italian seasoning, paprika, balsamic vinegar, salt and pepper, bring to a boil, reduce the heat and summer until the spaghetti squash is cooked and then mix in the basil and then turn off heat.  Once spaghetti squash squash is done, fluff up each half and divide the cottage cheese and basil mixture between them. Then cover with sauce and cheese. Place in the broiler until the cheese is melted and turns light golden brown (2-3 minutes).

** you can use ground beef or sausage, or your own marinara sauce