Spaghetti Squash Lasagna Boats with Ricotta, Kale, and Tomato Sauce Recipe

Let me tell you about one of my all-time favorite dishes: Spaghetti Squash Lasagna Boats with Ricotta, Kale, and Tomato Sauce Recipe. If you’re looking for a healthier, veggie-packed twist on classic lasagna that still satisfies your comfort food cravings, this recipe has your name on it. I absolutely love how the tender spaghetti squash strings scoop up that creamy ricotta mixture, all bathed in a hearty tomato sauce. Keep reading, because I’m sharing all my tips to make this dish come out perfect every time.

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Ingredients You’ll Need

Each ingredient in this Spaghetti Squash Lasagna Boats with Ricotta, Kale, and Tomato Sauce Recipe plays a special role to create that perfect balance: from tender roasted squash strands to creamy ricotta, and a rich tomato-meat sauce that I adjusted for just the right flavor every time I make it.

• Spaghetti squash: Look for a medium to large one with firm skin and no soft spots; it’s the “boat” and the noodle base.
• Olive oil: Extra virgin works best for sautéing and drizzling—adds richness and flavor.
• Garlic: Fresh minced cloves give that aromatic punch; be careful not to burn them!
• Baby kale: Tender and mild, it melds perfectly with the ricotta; you can use regular kale too but strip the stalks.
• Ricotta cheese (part-skim): Creamy without too much fat—balances the textures beautifully.
• Mozzarella cheese: Shredded for that gooey, melty top layer.
• Salt and lemon juice: Small additions that brighten flavors and keep the ricotta mixture fresh.
• Ground turkey: Lean and flavorful, but you can swap for ground beef or a plant-based option if you prefer.
• Crushed tomatoes (28-ounce can): The heart of the sauce; whole peeled canned tomatoes crushed by hand work well too.
• Chicken or vegetable broth: For thinning the sauce—don’t skip this if your sauce feels too thick.
• Italian seasonings: Oregano, parsley, and basil wake up the tomato sauce with classic flavors.
• Red wine and/or vinegar: Adds acidity and deepens the sauce’s taste. If you’re skipping alcohol, just use vinegar.

Variations

I love how versatile this Spaghetti Squash Lasagna Boats with Ricotta, Kale, and Tomato Sauce Recipe is—you can easily swap ingredients to match your cravings or dietary needs. It’s one of those dishes that invites creativity!

• Vegetarian Version: Skip the turkey and add mushrooms or lentils for a meaty texture—I swear no one even notices.
• Spicy Twist: Add red pepper flakes to the tomato sauce when it simmers—my husband swears by this for an extra kick.
• Cheese Swaps: Try swapping mozzarella for provolone or adding a sprinkle of Parmesan on top for that nutty finish.
• Greens Swap: If you’re not a kale fan, spinach or chard work beautifully in the ricotta mix.

How to Make Spaghetti Squash Lasagna Boats with Ricotta, Kale, and Tomato Sauce Recipe

Step 1: Roast the Spaghetti Squash Boats

First things first: preheat your oven to 350°F. Carefully slice the spaghetti squash in half lengthwise—you’ll want to use a sharp knife and take your time here; the squash can be tough. Scoop out all the seeds and stringy bits with a spoon. Place each half cut-side up in a baking dish. I usually drizzle a little olive oil over the cut sides to help with roasting. Bake it uncovered for 50-60 minutes, or until the flesh is tender and easily scrapes away into spaghetti-like strands with a fork. Just a heads up—don’t skip saving those squash shells; they’re your edible lasagna boats!

Step 2: Simmer the Tomato Turkey Sauce

While your squash roasts, heat a tablespoon of olive oil over medium heat in a skillet. Toss in minced garlic and sauté for 1-2 minutes, watching closely so it becomes fragrant but not browned—that burnt garlic taste is a bummer! Add in the ground turkey, breaking it up with your spatula as it browns evenly. Once the turkey is cooked through, stir in crushed tomatoes, salt, your Italian seasonings, and a few generous glugs of red wine and a splash of vinegar. Let this simmer gently for about 20 minutes. If it seems too thick, thin it out with a bit of chicken or veggie broth. This slow simmering builds a deep, rich flavor I absolutely adore.

Step 3: Prepare the Ricotta and Kale Filling

In a separate pan, heat another tablespoon of olive oil over medium heat. Add your minced garlic and baby kale, stirring until the kale has just wilted—this takes about 2-3 minutes. Transfer the kale to a mixing bowl and combine with ricotta cheese, a pinch of salt, a squeeze of lemon juice to brighten everything, and half a cup of shredded mozzarella. Once your squash is roasted and you’ve scraped the strands into a bowl, toss it gently into this ricotta mixture. This blend is creamy, tangy, and feels so fresh against the hearty meat sauce.

Step 4: Assemble and Bake Your Lasagna Boats

Now for the fun part: fill each roasted spaghetti squash shell generously with the ricotta and kale squash mixture. Spoon the tomato turkey sauce over the top, then sprinkle with the remaining shredded mozzarella for that golden cheesy crust. Crank your oven temperature up to 425°F and pop the boats in for 10-15 minutes—you’re aiming for bubbly, melted cheese that’s just starting to brown on the edges. Once out, I like to finish them with a dusting of Parmesan, a drizzle of olive oil, chopped fresh parsley, and a dash of salt and pepper. It really makes the flavors pop.

How to Serve Spaghetti Squash Lasagna Boats with Ricotta, Kale, and Tomato Sauce Recipe

Garnishes

I almost always top these boats with freshly grated Parmesan and a drizzle of good olive oil—it adds a lovely richness. Fresh parsley not only brightens the colors but cuts through the cheese with its herbaceous notes. Sometimes, if I’m feeling indulgent, I sprinkle a bit of chili flakes for a gentle heat that pairs beautifully here.

Side Dishes

I like to keep sides simple to let the boats shine — a crisp green salad with lemon vinaigrette or roasted seasonal vegetables works beautifully. Garlic bread on the side can turn this into a full lasagna-style feast, but I usually skip it for a lighter meal.

Creative Ways to Present

For dinner parties or holidays, I arrange the filled boats on a large platter sprinkled with extra herbs and small bowls of fresh grated cheeses and chili oil for guests to customize. It’s always a conversation starter! I also love wrapping the boats individually in parchment paper for a rustic, cozy look—plus it helps keep them warm.

Make Ahead and Storage

Storing Leftovers

I store leftover squash boats in airtight containers in the fridge and they keep nicely for up to 4 days. The squash can soften a bit, but reheating in the oven brings back some of the original texture instead of sogginess.

Freezing

If you want to freeze, I recommend freezing the assembled boats without baking the final cheese melt, wrapped tightly in foil or freezer-safe containers. They freeze well for up to 3 months. When ready to eat, thaw overnight and bake as directed until bubbly.

Reheating

I usually reheat leftovers in a 350°F oven for about 15-20 minutes, uncovered, to refresh the cheesy top and keep the squash from getting too mushy. If you’re in a hurry, a quick microwave zap works but the texture won’t be quite the same.

FAQs

Final Thoughts

I can’t recommend this Spaghetti Squash Lasagna Boats with Ricotta, Kale, and Tomato Sauce Recipe enough when you want a dish that feels indulgent without the guilt. It’s one of those meals that looks like you spent hours in the kitchen but really comes together with straightforward steps and pantry staples. Try it out on a weekend, or when you want to impress friends without fuss. I promise you’ll come back for seconds—and maybe thirds!

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