Spaghetti Squash Lasagna Boats

Lasagna anyone????

Spagetti Squash Lasagna Boats

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.

Spagetti Squash Lasagna Boats

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!

Spagetti Squash Lasagna Boats

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!

Spagetti Squash Lasagna Boats

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Spagetti Squash Lasagna Boats

Spaghetti Squash Lasagna Boats
Serves 4
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Nutrition Facts
Serving Size
475g
Amount Per Serving
Calories 522
Calories from Fat 289
% Daily Value *
Total Fat 32g
50%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 13g
Cholesterol 142mg
47%
Sodium 783mg
33%
Total Carbohydrates 17g
6%
Dietary Fiber 3g
10%
Sugars 6g
Protein 41g
Vitamin A
192%
Vitamin C
146%
Calcium
40%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For the Filling

  2. 1 medium sized spaghetti squash
  3. 1 tablespoon of oil
  4. 3 garlic cloves, minced
  5. 3-4 cups baby kale
  6. 1 cup part skim ricotta cheese
  7. 1 cup mozzarella cheese, shredded
  8. pinch of salt and a squeeze of lemon juice
  9. For the Sauce

  10. 1 tablespoon oil
  11. 3 garlic cloves, minced
  12. 1 pound ground turkey
  13. 1 28 ounce can of diced tomatoes
  14. 1 cup chicken or veggie broth
  15. pinch of salt
  16. 1 tablespoon Italian seasonings
  17. 1/4 cup red wine and/or a splash of red wine or balsamic vinegar
Instructions
  1. 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).
  2. 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.
  3. 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.
  4. 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.
Adapted from Pinch of Yum
Adapted from Pinch of Yum
Kim's Healthy Eats https://www.kimshealthyeats.com/
Enjoy!

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