Description
A healthy and delicious twist on traditional lasagna, Spaghetti Squash Lasagna Boats combine tender roasted spaghetti squash strands with savory ground turkey tomato sauce, creamy ricotta and mozzarella cheese, and garlicky sautéed kale, all baked until bubbly and golden. This gluten-free, low-fat meal is perfect for a comforting yet nutritious dinner.
Ingredients
Scale
Squash and Cheese Filling
- 2 spaghetti squash
- 1 tablespoon olive oil
- 2-3 garlic cloves, minced
- 3-4 cups baby kale
- 1 cup part skim ricotta cheese
- 1 cup shredded mozzarella cheese
- A pinch of salt
- A squeeze of lemon juice
Tomato Sauce
- 1 tablespoon olive oil
- 2-3 cloves garlic, minced
- 1 lb. ground turkey
- 1 28-ounce can crushed tomatoes
- 1-2 cups chicken or vegetable broth
- 1 teaspoon salt
- A pinch of Italian seasonings (oregano, parsley, basil)
- A few glugs of red wine and/or a splash of red wine vinegar or balsamic vinegar
Toppings
- Remaining shredded mozzarella cheese (about 1/2 cup)
- Grated Parmesan cheese
- Olive oil for drizzling
- Chopped fresh parsley
- Salt and pepper to taste
Instructions
- Roast Spaghetti Squash: Preheat the oven to 350°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side up in a baking dish and roast uncovered for 50-60 minutes until tender. Once cooked, use a fork to pull out the squash strands carefully, transferring them to a large mixing bowl while keeping the squash shells intact for later use as boats.
- Prepare Tomato Sauce: While the squash roasts, heat 1 tablespoon olive oil over medium heat in a skillet. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Add the ground turkey, breaking it apart and cooking thoroughly. Stir in crushed tomatoes, salt, Italian seasonings, red wine (or vinegar), and simmer for about 20 minutes, adding broth as needed to reach desired sauce consistency.
- Sauté Kale and Mix Cheese Filling: In another skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and baby kale, stir until kale is just wilted. In a small bowl, combine sautéed kale, ricotta cheese, a pinch of salt, lemon juice, and 1/2 cup shredded mozzarella cheese. Add the cooked spaghetti squash strands and mix well to combine.
- Assemble and Bake Lasagna Boats: Fill each roasted spaghetti squash shell with the squash and cheese mixture. Spoon the prepared tomato sauce over the filling and top with remaining shredded mozzarella cheese. Increase the oven temperature to 425°F and bake the filled boats for an additional 10-15 minutes until the cheese is melted and bubbly.
- Garnish and Serve: After baking, top the lasagna boats with grated Parmesan, a drizzle of olive oil, freshly chopped parsley, and season with salt and pepper to taste. Serve warm and enjoy!
Notes
- This recipe yields 4 large spaghetti squash boats, perfect for hearty servings, with extra sauce that can be frozen for later use.
- For a vegetarian version, substitute ground turkey with cooked lentils or a meat alternative and use vegetable broth.
- Adjust the Italian seasonings and red wine vinegar to suit your taste preferences for a customized flavor profile.
- Ensure the spaghetti squash is tender but not mushy for the ideal texture to resemble spaghetti noodles.
- Leftover lasagna boats can be refrigerated and reheated in the oven for a comforting meal the next day.
Nutrition
- Serving Size: 1 stuffed spaghetti squash boat
- Calories: 420
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg
