Description
Spaghetti Squash Lasagna Boats combine the lightness of spaghetti squash with a rich turkey tomato sauce, garlicky sautéed kale, creamy ricotta, and melted mozzarella cheese. This healthy yet comforting dish is baked twice to get melty cheese topping and tender squash shells that serve as natural lasagna boats, making it a delicious low-carb alternative to traditional lasagna.
Ingredients
Scale
Squash and 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, divided
- Pinch of salt
- Squeeze of lemon juice
Tomato Turkey 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)
- Few glugs red wine and/or splash of red wine vinegar or balsamic vinegar
Optional Toppings
- Grated Parmesan cheese
- Olive oil
- Fresh parsley
- Salt and pepper to taste
Instructions
- Roast the Squash: Preheat your oven to 350°F (175°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side up in a baking dish and bake uncovered for 50-60 minutes, until the flesh is tender and can be shredded with a fork. Carefully scrape the flesh with a fork to create spaghetti-like strings, transferring the strands to a large bowl while preserving the squash shells for later use.
- Prepare the Turkey 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 ground turkey, breaking it into small pieces, and cook until fully browned. Stir in crushed tomatoes, salt, Italian seasonings, red wine, and red wine vinegar or balsamic vinegar if using. Let the sauce simmer gently for about 20 minutes. Add chicken or vegetable broth as needed to reach your desired sauce consistency.
- Sauté the Kale: In another pan, warm 1 tablespoon olive oil over medium heat. Add the minced garlic and baby kale, stirring frequently until the kale just wilts. Remove from heat and, in a small bowl, combine the sautéed kale with ricotta cheese, salt, lemon juice, and ½ cup of the shredded mozzarella cheese. Add the cooked spaghetti squash strings and gently toss everything together until well combined.
- Assemble the Boats: Fill each reserved spaghetti squash shell generously with the ricotta, kale, and squash mixture. Spoon the turkey tomato sauce evenly over the filled boats and sprinkle with the remaining mozzarella cheese.
- Bake Again for Melting Cheese: Increase the oven temperature to 425°F (220°C). Place the filled squash boats back in the oven and bake for 10-15 minutes, or until the cheese on top is fully melted and slightly golden.
- Serve and Garnish: Remove the boats from the oven and top with freshly grated Parmesan, a drizzle of olive oil, chopped fresh parsley, and season with salt and pepper to taste. Serve warm and enjoy this wholesome, flavorful dish.
Notes
- Spaghetti Squash Lasagna Boats feature creamy ricotta, spaghetti squash, garlic-kale, Parmesan, mozzarella cheese, and a quick simmered tomato sauce for an easy yet elegant meal.
- This recipe is a great low-carb, gluten-free alternative to traditional lasagna.
- Excess tomato sauce can be frozen for future meals.
- Use part-skim cheeses to keep the dish lighter.
- Adjust Italian seasonings to taste for a more robust flavor.
Nutrition
- Serving Size: 1 spaghetti squash boat with sauce
- Calories: 481
- Sugar: 13.6 g
- Sodium: 1404.5 mg
- Fat: 22.6 g
- Saturated Fat: 6.7 g
- Unsaturated Fat: 14.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 32.1 g
- Fiber: 7.2 g
- Protein: 42.4 g
- Cholesterol: 102.6 mg
