Description
These Spaghetti Squash Lasagna Boats combine creamy ricotta, garlicky kale, tender spaghetti squash strands, and a rich turkey tomato sauce topped with melted mozzarella and Parmesan cheese. Baked to perfection, this healthy and flavorful dish offers a low-carb alternative to traditional lasagna, making it perfect for a nutritious family dinner.
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)
- Few glugs of red wine and/or splash of red wine vinegar or balsamic vinegar
Toppings
- Remaining shredded mozzarella cheese
- Grated Parmesan cheese
- Olive oil
- Fresh parsley
- Salt and pepper
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 squash cut-side up in a baking dish and roast uncovered for 50-60 minutes until tender. Once done, use a fork to scrape out the squash strands into a large bowl, taking care to preserve the squash shells for use as “boats.”
- 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 apart and cooking until fully cooked through. Stir in crushed tomatoes, salt, Italian seasonings, red wine, and vinegar. Simmer gently for about 20 minutes, adding chicken or vegetable broth as needed to reach desired sauce consistency.
- Cook Garlic Kale Mixture: In a separate pan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and baby kale, sautéing until the kale is just wilted. In a small bowl, combine the cooked kale with ricotta cheese, salt, lemon juice, and ½ cup of shredded mozzarella. Then fold in the cooked spaghetti squash, stirring to combine well.
- Assemble the Lasagna Boats: Fill each spaghetti squash shell with the squash and ricotta mixture. Spoon the turkey tomato sauce over the top and sprinkle with the remaining shredded mozzarella cheese.
- Bake to Finish: Increase the oven temperature to 425°F. Bake the filled boats for an additional 10-15 minutes until the cheese melts and turns 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 pepper to taste. Serve warm and enjoy!
Notes
- This recipe offers a delicious, lower-carb alternative to traditional lasagna utilizing spaghetti squash as the pasta substitute.
- The turkey tomato sauce can be made ahead and frozen for quick meals later.
- Feel free to substitute ground turkey with lean ground chicken or beef if preferred.
- Adjust Italian seasonings to taste to personalize the flavor.
- Adding a splash of vinegar or red wine enhances the depth of the tomato sauce.
- The kale and ricotta mixture provides creaminess and a nutritional boost packed with vitamins.
Nutrition
- Serving Size: 1 boat (approximately)
- Calories: 481
- Sugar: 13.6 g
- Sodium: 1404.5 mg
- Fat: 22.6 g
- Saturated Fat: 6.7 g
- Unsaturated Fat: 15.8 g
- Trans Fat: 0.1 g
- Carbohydrates: 32.1 g
- Fiber: 7.2 g
- Protein: 42.4 g
- Cholesterol: 102.6 mg
