Enjoy your favorite comfort food without all the carbs!If you haven’t jumped on the spaghetti squash train, I suggest you do! These golden beauties are so easy to make and so delicious! Just follow this recipe. With spaghetti squash you can enjoy all your favorite pasta comfort foods without all the guilt. One of my favorite ways to consume this “noodle” is by making Spaghetti Squash, Spinach and Turkey Lasagna Boats. It is a squash bowl of melted ooey-gooey hot baked creamy comfort food goodness. While the squash is roasting in the oven, I throw together a simple turkey meat sauce. I sauté one whole diced onion and four cloves of garlic. Once translucent, I toss in my ground turkey meat to brown.If you are feeling ambitious and have your own sauce recipe, go for it! I am a big fan of a jar of sauce for ease and simplicity. My go-to jar sauce is always Rao’s. I just can’t help myself when I’m cooking though so I still add a pinch of this and dash of that to it. This time, I tossed in some dried oregano and basil and a big pinch of red pepper flakes. Customize your sauce and keep tasting ’til it’s just right for you.While the sauce is simmering and the squash are finishing in the oven, I toss about half a bag of fresh spinach in a bowl and set aside.Now, no doubt, this recipe would be the perfect Paleo meal with just these ingredients. And it would be delicious. But for a little creaminess, why not go ahead and add some of this? I mean, this is supposed to be a lasagna bowl. A fresh grated hunk of mozzarella gives me my lasagna fix and since I am getting lower carbs and added protein, I don’t feel so bad about the cheesy indulgence.I don’t want to overcook my squash since it will have more time in the oven later. My test to know it’s ready for the next step in this healthy lasagna is when it gives some resistance to my fork but I can still insert it.After letting it cool a bit so I can handle it, I begin to scrape the insides with my fork. Look at those veggie noodles!!
Toss the warm strands on top of the spinach and watch the spinach begin to wilt. It’s a lasagna bowl, so I also toss in a little ricotta. I push up my sleeves, grab some tools, and start to carefully combine everything in the bowl.Time to build these tasty lasagna boats! I sneak a little mozzarella in the bottom of the squash bowl, top that with a heaping spoonful of turkey sauce, followed by a heaping scoop of the squash and spinach filling (you won’t use all the squash filling). I have a very saucy husband, so I add another spoonful of sauce to the top before adding my mozzarella.I pop these back in the oven at 400 degrees for 15-20 minutes or until the cheese has started to brown.
There is no flavor sacrificed here!This is one of those meals that silences the house because everyone is busy devouring it.This recipe makes 4 very generous servings so expect some leftovers.
Try this lightened up version of lasagna and I promise you won’t miss the noodles.
Looking for another way to prepare this golden beauty? Try my Chicken Piccata Stuffed Spaghetti Squash.
How do you serve your spaghetti squash?
- 2 large spaghetti squash
- 1 large onion diced
- 4 garlic cloves minced
- Family pack 3 lbs ground turkey
- 2 24 ounce jars of tomato sauce
- 1/2 lb fresh mozzarella shredded
- 1/2 9 ounce bag of fresh spinach
- 1 cup of Ricotta
- 1/2 tsp each dried oregano basil and red pepper flakes (optional)
- olive oil
- kosher salt
- fresh basil for garnish
- With a knife, score the squash down the center and heat in the microwave for 5 minutes.
- Cut the squash in half and scrape out the seeds.
- Coat halves with olive oil, salt and pepper.
- Place skin side up and back on parchment paper for 45 minutes at 375 degrees or until a fork can pierce it with some resistance.
- To a pan coated with olive oil, sauté onion and garlic until translucent.
- Add turkey to the onion and garlic and cook until brown. Drain excess liquid if necessary.
- Add sauce and stir to combine, and adjust to desired taste using any seasonings.
- Toss spinach in a bowl and set aside.
- Remove squash from oven and let cool for a few minutes. Increase the oven to 400 degrees.
- Begin to scrape the insides of the squash with a fork and add "noodles" to the bowl of spinach.
- Add ricotta on top.
- Begin to carefully stir and combine the squash, spinach and ricotta.
- Start to layer your lasagna boats by adding some mozzarella to the bottom. Top with a spoonful of turkey sauce. Top with the squash and spinach filling. Add another layer of turkey sauce and sprinkle with the fresh grated mozzarella.
- Bake the squash for another 15-20 minutes or until the cheese is beginning to brown and bubble.
- Top with fresh chopped basil.