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With a knife, score the squash down the center and heat in the microwave for 5 minutes.
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Cut the squash in half and scrape out the seeds.
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Coat halves with olive oil, salt and pepper.
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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.
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To a pan coated with olive oil, sauté onion and garlic until translucent.
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Add turkey to the onion and garlic and cook until brown. Drain excess liquid if necessary.
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Add sauce and stir to combine, and adjust to desired taste using any seasonings.
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Toss spinach in a bowl and set aside.
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Remove squash from oven and let cool for a few minutes. Increase the oven to 400 degrees.
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Begin to scrape the insides of the squash with a fork and add "noodles" to the bowl of spinach.
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Add ricotta on top.
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Begin to carefully stir and combine the squash, spinach and ricotta.
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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.
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Bake the squash for another 15-20 minutes or until the cheese is beginning to brown and bubble.
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Top with fresh chopped basil.