Description
A healthy and flavorful Spaghetti Squash Lasagna Boats recipe featuring roasted spaghetti squash shells filled with a creamy ricotta and garlic kale mixture, topped with a rich ground turkey tomato sauce and melted mozzarella cheese. This dish is a lighter, gluten-free alternative to classic lasagna, perfect for a comforting and nutritious meal.
Ingredients
Scale
Spaghetti Squash
- 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 (divided)
- Pinch of salt
- Squeeze of lemon juice
Turkey 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
- 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
- Additional shredded mozzarella cheese for topping
- Grated Parmesan cheese
- Olive oil
- Chopped fresh parsley
- Salt and pepper to taste
Instructions
- Roast the Spaghetti Squash: Preheat the oven to 350°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side up in a baking dish and bake uncovered for 50-60 minutes until tender. Once cooked, use a fork to pull out the squash strands, creating spaghetti-like strings. Transfer the strands to a large mixing bowl, being careful to preserve the hollow squash shells for use as boats.
- Prepare the Turkey Tomato Sauce: While the squash is roasting, heat 1 tablespoon of olive oil in a pan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, avoiding browning. Add ground turkey and cook, breaking it apart with a spoon, until fully cooked. Stir in crushed tomatoes, salt, Italian seasonings, red wine, and vinegar. Let the sauce simmer for about 20 minutes, adding broth as needed to reach desired consistency.
- Sauté the Kale: In another skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and kale, stirring until kale just wilts. Remove from heat and transfer kale to a bowl.
- Combine Filling: To the bowl with wilted kale, add ricotta cheese, salt, lemon juice, and ½ cup of shredded mozzarella cheese. Mix well, then fold in the cooked spaghetti squash strands to combine thoroughly.
- Assemble the Lasagna Boats: Spoon the spaghetti squash and ricotta mixture into the reserved squash shells. Top each filled boat with the turkey tomato sauce, then sprinkle with the remaining shredded mozzarella cheese.
- Bake to Melt Cheese: Increase the oven temperature to 425°F. Place the assembled boats back in the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
- Finish and Serve: Remove from the oven and garnish with grated Parmesan cheese, a drizzle of olive oil, chopped fresh parsley, and season with salt and pepper to taste. Serve warm and enjoy!
Notes
- This recipe provides a delicious and lower-carb alternative to traditional lasagna using spaghetti squash as a base.
- The turkey tomato sauce can be made ahead and frozen for future meals.
- Feel free to substitute ground turkey with ground chicken or beef based on preference.
- Adjust seasoning and herbs to taste, and add crushed red pepper flakes for some heat.
- Use part-skim cheeses to reduce fat content while maintaining creaminess.
Nutrition
- Serving Size: 1 boat (approximately 1/4 recipe)
- Calories: 481
- Sugar: 13.6 g
- Sodium: 1404.5 mg
- Fat: 22.6 g
- Saturated Fat: 6.7 g
- Unsaturated Fat: 14.8 g
- Trans Fat: 0.1 g
- Carbohydrates: 32.1 g
- Fiber: 7.2 g
- Protein: 42.4 g
- Cholesterol: 102.6 mg
