This cheesy, hearty, spaghetti squash lasagna may just be my new favorite way to eat spaghetti squash. It's warm, comforting, and my go to meal after a long day at work. Usually I like to curl up on the couch, pop on some Netflix, and slowly savor each yummy bite. And since it has about half as many calories as traditional lasagna, I don't feel bad adding a glass of red wine to the mix.
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Spaghetti Squash Lasagna Boats
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- 2 U spaghetti squash
- 1/2 cup part skim ricotta cheese
- 1/2 cup part skim shredded mozzarella
- 2 tbsp basil, chopped
- 2 tbsp Parmesan cheese
- 4 U garlic cloves, minced, divided
- 2 tsp olive oil
- 1 U onion, minced
- 1 lb vegetarian crumbles
- 3 cups spinach
- 1 tsp dried thyme
- 1/2 tsp oregano
- 1.5 cups crushed tomatoes
- Salt and pepper
Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds. Season with salt and black pepper. Bake for about 1 hour on a baking sheet with the cut side down. To microwave cut the squash in half lengthwise, scoop out seeds. Place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft. Scrape out all the flesh. Save the shells.
Meanwhile mix together the ricotta, mozzarella, basil, Parmesan, and one clove of garlic. Season with salt and pepper. Set aside.
Add olive oil to a skillet. Add the onion and cook for 4-5 minutes. Add the remaining garlic and crumbles. Cook until warmed through. Add the spinach, thyme, and oregano. Then stir in the crushed tomatoes. Let simmer on low while spaghetti squash finishes cooking.
Scrape out the spaghetti squash. Mix together the spaghetti squash with the tomato and ground turkey. Redistribute the spaghetti squash between “shells” (empty halves.)
Top with ricotta mixture and bake for 15-20 minutes.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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