Description

Spaghetti Squash Lasagna Boats combine tender roasted spaghetti squash strands with a savory turkey tomato sauce and creamy ricotta-kale mixture, all baked into the squash shells for a healthy, low-carb twist on traditional lasagna. This dish features layers of garlic-sautéed kale, part-skim ricotta, mozzarella, and a flavorful tomato sauce simmered with ground turkey and herbs, making it a satisfying, nutritious meal perfect for family dinners or meal prep.

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 splash of red wine vinegar or balsamic vinegar

Toppings

Grated Parmesan cheese
Olive oil for drizzling
Chopped fresh parsley
Salt and pepper to taste

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Instructions

Roast the spaghetti squash: Preheat oven to 350°F (175°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash cut-side up in a baking dish and bake uncovered for 50-60 minutes until tender. Using a fork, pull the squash strands out to create the spaghetti-like texture and transfer to a large mixing bowl. Keep the squash shells intact to use as boats.
Prepare the turkey tomato sauce: While the squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Add ground turkey and cook, stirring frequently and breaking it into small pieces until fully cooked. Stir in crushed tomatoes, 1 teaspoon salt, Italian seasonings, and a few splashes of red wine or vinegar. Simmer the sauce for about 20 minutes, thinning with chicken or vegetable broth as needed.
Sauté the kale and prepare the ricotta mixture: In another skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and baby kale, stirring until the kale is just wilted. In a small bowl, combine the sautéed kale with ricotta cheese, pinch of salt, lemon juice, and half a cup of shredded mozzarella cheese. Mix thoroughly.
Mix spaghetti squash and ricotta-kale filling: Add the roasted spaghetti squash strands to the ricotta-kale mixture and stir gently to combine all ingredients evenly.
Fill the squash boats: Spoon the spaghetti squash and ricotta mixture evenly into the reserved squash shells, packing gently. Top each filled boat with the turkey tomato sauce, then sprinkle the remaining shredded mozzarella cheese over the top.
Bake the lasagna boats: Increase oven temperature to 425°F (220°C). Bake the filled squash boats for 10-15 minutes until the cheese is melted and bubbly, and slightly golden.
Garnish and serve: Remove from oven and top with grated Parmesan cheese, a drizzle of olive oil, chopped fresh parsley, and season with salt and freshly ground pepper to taste. Serve warm.

Notes

These lasagna boats are a nutritious and lower-carb alternative to traditional lasagna, using spaghetti squash instead of pasta.
Using part-skim ricotta and mozzarella keeps the recipe lighter but still creamy and flavorful.
The tomato sauce can be made ahead and frozen for meal prep convenience.
You can substitute ground chicken or beef for turkey as preferred.
If you prefer a vegetarian version, omit the turkey and add mushrooms or lentils in the sauce.

Nutrition

Serving Size: 1 squash boat with sauce
Calories: 481
Sugar: 13.6 g
Sodium: 1405 mg
Fat: 22.6 g
Saturated Fat: 6.7 g
Unsaturated Fat: estimated 14 g
Trans Fat: 0.1 g
Carbohydrates: 32.1 g
Fiber: 7.2 g
Protein: 42.4 g
Cholesterol: 103 mg