Spaghetti Squash Lasagna Boats
Ingredients
The Filling
-
2
units
spaghetti squash
-
1
tablespoon
olive oil
-
2-3
cloves
garlic, minced
-
3-4
cups
baby kale
-
1
cup
part skim ricotta cheese
-
1
cup
shredded mozzarella cheese
-
a pinch
salt
-
a squeeze
lemon juice
The 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
-
a pinch
Italian seasonings (oregano, parsley, basil)
-
a few glugs
red wine
-
a splash
red wine vinegar or balsamic vinegar
Instructions
- Preheat the oven to 350°F. Cut the spaghetti squash in half and scoop out the seeds. Place cut-side up in a baking dish and bake for 50-60 minutes.
- While the squash is baking, heat olive oil in a pan over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Add ground turkey and cook until fully cooked.
- Add crushed tomatoes, salt, Italian seasonings, red wine, and vinegar to the turkey mixture. Simmer for about 20 minutes.
- In another pan, heat olive oil and add garlic and kale, stirring until the kale wilts. Combine kale with ricotta, salt, lemon juice, and half of the mozzarella cheese in a bowl. Add cooked spaghetti squash and mix well.
- Fill the spaghetti squash shells with the mixture, top with the turkey sauce and remaining mozzarella cheese. Increase the oven temperature to 425°F and bake for an additional 10-15 minutes until the cheese is melted.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
15g
Total carbohydrates
35g
Total protein
30g
Sodium
800mg
Cholesterol
50mg
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