Description
A healthy twist on classic lasagna using spaghetti squash as the base. These lasagna boats are packed with flavor and nutrients.
Ingredients
- 1 medium spaghetti squash
- 1 tbsp olive oil
- 1/2 lb lean ground turkey
- 1 cup marinara sauce
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove seeds.
- Brush the inside with olive oil and season with salt and pepper.
- Place squash halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- While squash cooks, brown the ground turkey in a skillet over medium heat.
- Add marinara sauce, Italian seasoning, and garlic powder to the turkey. Simmer for 5 minutes.
- Once squash is cooked, use a fork to scrape the flesh into strands, leaving a border to create a boat.
- Mix ricotta cheese with half the mozzarella and Parmesan.
- Layer the turkey sauce and cheese mixture into the squash boats.
- Top with remaining mozzarella and Parmesan.
- Broil for 2-3 minutes until cheese is melted and bubbly.
Notes
- You can substitute ground beef or chicken for turkey.
- For a vegetarian version, use mushrooms or lentils instead of meat.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting, Broiling
- Cuisine: Italian-Inspired