Ah, the humble spaghetti squash—nature’s quirky alternative to pasta. I remember the first time I tried it; I expected disappointment, but it was like discovering a new superpower in the kitchen. These Healthy Spaghetti Squash Lasagna Boats, with their layers of gooey cheese and savory sauce, are a delightful twist on a classic. Perfect for a weeknight dinner or just when you feel like balancing indulgence with a touch of guilt-free pleasure.
Steps
- Preheat your oven to 350°F. Halve the spaghetti squash and remove the seeds. Place them cut-side up in a baking dish and bake uncovered for 50-60 minutes. Use a fork to pull out the spaghetti-like strands, keeping the shells intact for use as “boats.”
- As the squash bakes, heat olive oil in a pan over medium heat. Saute minced garlic for 1-2 minutes until fragrant. Add ground turkey, breaking it into small pieces as it cooks. Stir in crushed tomatoes, salt, seasonings, red wine, and vinegar, then let it simmer for about 20 minutes.
- For the filling, heat olive oil in another pan over medium heat. Saute garlic and kale until the kale wilts. Mix the kale with ricotta cheese, salt, lemon juice, and half of the shredded mozzarella in a small bowl. Combine this mixture with the cooked squash strands.
- Fill each squash shell with the prepared mixture. Top with the tomato sauce and the remaining mozzarella cheese. Increase the oven temperature to 425°F and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Garnish with Parmesan cheese, a drizzle of olive oil, and season with parsley, salt, and pepper before serving. Enjoy your meal!
Ingredients
- 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
- Pinch of salt
- Squeeze of lemon juice
- 1 tablespoon olive oil
- 2–3 garlic cloves, minced
- 1 pound ground turkey
- 1 (28-ounce) can crushed tomatoes
- 1–2 cups chicken or vegetable broth
- 1 teaspoon salt
- Pinch of Italian seasonings (such as oregano, parsley, and basil)
- A few splashes of red wine and/or a dash of red wine vinegar or balsamic vinegar
- Parmesan cheese
- Olive oil
- Fresh parsley
- Salt and pepper
FAQ
- Can I prepare the spaghetti squash lasagna boats in advance?
- Yes, you can prepare the components in advance. Cook the spaghetti squash and make the sauce ahead of time. Store them separately in the refrigerator, and when you’re ready to eat, assemble the boats, add the cheese, and bake as instructed.
- What can I use as a substitute for ricotta cheese in this recipe?
- If you don’t have ricotta cheese, you can use cottage cheese or mascarpone as alternatives. Both will provide a creamy texture, although the flavor might be slightly different.
- Is it possible to make this dish vegetarian?
- Absolutely! To make a vegetarian version, simply omit the ground turkey from the sauce. You can add extra vegetables like mushrooms or bell peppers to enhance the flavor and texture.
- How do I know when the spaghetti squash is fully cooked?
- The spaghetti squash is fully cooked when a fork can easily pierce through the flesh, and the strings can be easily pulled out. It should resemble spaghetti in texture.
- Can I freeze leftover spaghetti squash lasagna boats?
- Yes, you can freeze the leftovers. Place them in an airtight container and store in the freezer. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until thoroughly heated.
Tips
- Preserve the Squash Shells: When scooping out the spaghetti squash strands, be careful not to damage the shells as they will serve as the “boats” for your lasagna. This not only adds a fun presentation but also saves on additional dishwashing.
- Customize the Sauce Consistency: If you find your sauce too thick, gradually add chicken or vegetable broth to achieve your desired consistency. This ensures the sauce complements the texture of the spaghetti squash without becoming overly watery.
- Make It Ahead: The tomato sauce can be made in advance and even frozen for future use. This can save you time on busy weeknights when you want a quick and delicious meal.
- Enhance the Flavor: For an extra depth of flavor, consider adding a few splashes of red wine or balsamic vinegar to the sauce. This can elevate the taste and make the dish more aromatic.
Equipment
- Baking Dish – To bake the spaghetti squash.
- Large Mixing Bowl – To mix the spaghetti squash with other ingredients.
- Chef’s Knife – For cutting the spaghetti squash.
- Garlic Press – For mincing garlic.
- Sauté Pan – For cooking the sauce and sautéing the garlic and kale.
- Meat Chopper/Spatula – For breaking apart the ground turkey while cooking.
- Microplane/Zester – For grating Parmesan cheese, if using fresh.
- Oven Thermometer – To ensure accurate baking temperature, especially when adjusting for different cooking stages.
