Lasagna anyone????
These roasted spaghetti squash boats are filled with all of your favorite lasagna ingredients! I also included some sauted kale for some extra veggies, but you could easily swap for fresh spinach if kale isn’t your thing.
If roasting a spaghetti squash seems intimidating you, no worries! It is so easy and pretty much impossible to mess up. My only advice is that they can be a bugger to cut so use a large knife and watch your fingers!
This is a perfect recipe for meal planning for the week! I am storing my leftovers in these awesome Eco Vessel containers. I recently teamed up with Eco Vessel and had the opportunity to try out their storage containers. Like I said they are awesome! They are made of silicone, leak resistant, and collapsible. They can go in the freezer, microwave, and dishwasher. And they even come with a reusable multi-use spork that snaps right into the lid. How convenient! They also have super cute stuff for the kiddos!
Eco Vessel not only makes reusable food containers. They also make a water bottles for adults, kids, and toddlers. The water bottle choices are insulated stainless steel reusable water bottles, double wall glass water bottles, water filter bottles, and insulated sippy cup bottles. All products are BPA and phthalate free, recyclable, and environmentally friendly. I seriously love these products so take a look if you are interested in upgrading your containers and reusable water bottles!
For the Filling
- 1 medium sized spaghetti squash
- 1 tablespoon of oil
- 3 garlic cloves, minced
- 3-4 cups baby kale
- 1 cup part skim ricotta cheese
- 1 cup mozzarella cheese, shredded
- pinch of salt and a squeeze of lemon juice
For the Sauce
- 1 tablespoon oil
- 3 garlic cloves, minced
- 1 pound ground turkey
- 1 28 ounce can of diced tomatoes
- 1 cup chicken or veggie broth
- pinch of salt
- 1 tablespoon Italian seasonings
- 1/4 cup red wine and/or a splash of red wine or balsamic vinegar
- For the Squash-Preheat oven to 375 degrees. Cut squash in half and scoop out the seeds. Place squash cut side up in baking dish drizzle with oil and salt and pepper. Bake for about 50-60 minutes. Remove the squash strings with a fork and transfer to a bowl (be careful squash will be hot and try to preserve the shell of the squash). Let squash cool and then wring out in paper towels to remove the excess moisture ( you can skip this step, but it may end up watery after baking).
- For the Sauce-While the squash is baking, heat oil over medium heat. Add garlic and saute for 1-2 minutes. Add the ground turkey and cook stirring frequently until browned. Add diced tomatoes, broth, salt, Italian seasonings, red wine and vinegar. Simmer for about 20 minutes.
- For the Filling-Heat oil over medium heat. Add garlic and kale. Cook until kale is wilted. Combine kale in a small bowl with the ricotta cheese, salt, lemon juice and 1/2 cup of the mozzarella cheese. Add to the large bowl of spaghetti squash and mix.
- Fill the boats with spaghetti squash mixture and top with sauce and remaining cheese. Increase the temperature to 425 degrees and bake for another 1-15 minutes or until the cheese melts. Top with fresh basil or parsley.
I found this on pinterest and I will learn this recipe to be a new menu in the restaurant in indonesia
thanks for sharing
I love spaghetti, there is my favorite fasting. ouh yeah, you give me complete recipes and how to make it,. thanks admin..
Indonesian here 🙂