Description
Spaghetti Squash Lasagna Boats combine roasted spaghetti squash shells filled with a creamy ricotta and garlic kale mixture, topped with a savory turkey tomato sauce and melted mozzarella cheese. This healthy, gluten-free alternative to traditional lasagna is easy to prepare and packed with flavor, making it perfect for a comforting yet nutritious meal.
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
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 red wine and/or a splash of red wine vinegar or balsamic vinegar
Garnishes
- Grated Parmesan cheese
- Olive oil
- Chopped parsley
- Salt and pepper to taste
Instructions
- Roast the 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 bake uncovered for 50-60 minutes until tender. Once cooled slightly, use a fork to scrape out the strands of squash, which should resemble spaghetti, and transfer them to a large mixing bowl. Retain the squash shells to use as boats.
- Prepare the Turkey Tomato Sauce: While the squash is roasting, heat 1 tablespoon olive oil in a skillet over medium heat. Add 2-3 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned. Add the ground turkey, breaking it up with a spoon, and cook until fully browned and no longer pink. Stir in the crushed tomatoes, salt, Italian seasonings, red wine, and red wine vinegar or balsamic vinegar. Let the sauce simmer gently for about 20 minutes. Add chicken or vegetable broth as needed to thin the sauce to your desired consistency.
- Sauté the Kale: In a separate pan, heat 1 tablespoon olive oil over medium heat. Add 2-3 minced garlic cloves and cook briefly until fragrant. Add the baby kale and sauté just until wilted. Remove from heat.
- Mix the Filling: In a bowl, combine the sautéed kale with ricotta cheese, a pinch of salt, a squeeze of lemon juice, and 1/2 cup of shredded mozzarella cheese. Add the cooked spaghetti squash strands and gently stir to combine thoroughly.
- Assemble the Boats: Spoon the spaghetti squash mixture into the reserved spaghetti squash shells. Top each boat with the prepared tomato-turkey sauce and sprinkle with the remaining 1/2 cup shredded mozzarella cheese.
- Finish Baking: Increase oven temperature to 425°F. Place the assembled squash boats back into the oven and bake for 10-15 minutes until the cheese is melted and bubbling.
- Garnish and Serve: Remove from the oven and sprinkle with grated Parmesan cheese, a drizzle of olive oil, chopped parsley, and season with salt and freshly ground black pepper. Serve warm and enjoy your wholesome Spaghetti Squash Lasagna Boats.
Notes
- The combination of creamy ricotta, tender spaghetti squash, garlicky kale, and a robust turkey tomato sauce makes this dish both comforting and nutritious.
- You can easily freeze the extra tomato sauce for future meals.
- The recipe yields four large squash boats, perfect for hearty servings or leftovers.
- Adjust the amount of red wine or vinegar to your taste preference for a slight tang in the sauce.
- For a vegetarian version, substitute ground turkey with sautéed mushrooms or a plant-based meat alternative.
Nutrition
- Serving Size: 1 large squash boat
- Calories: 420
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 33g
- Cholesterol: 70mg
