Spaghetti Squash Lasagna Boats


BFF: B’s Food Friday – Spaghetti Squash Lasagna Boats

  • 2 small spaghetti squash

  • 2 teaspoons olive oil

  • 4 garlic cloves minced

  • 1/2 diced red onion

  • 1 (8-ounce) package fresh spinach

  • ½ cup part-skim ricotta cheese

  • 1/2 cup shredded part-skim mozzarella cheese divided

  • 8 ounces 93% lean ground turkey

  • 1½ cups low-sodium/low-sugar marinara sauce

  • 1/4 cup grated Parmesan cheese divided

  • 1 tsp of Italian seasoning mix

I slightly modified this recipe from Cooking Light here, but mostly by their cooking method. I steamed the spaghetti squash in my steamer simply so I didn’t have to keep an eye on it. You can certainly bake it in the oven if you prefer. While the squash was steaming, I browned the lean ground turkey. Then all I did was saute the garlic, onion, and spinach with the olive oil, and mixed it all together with the shredded spaghetti squash and remaining ingredients. Remember to only use half of the mozzarella and parmesan in the spinach and squash mixture. Then layer it all up in the squash shell, top with the remaining mozzarella and parmesan cheese, and broil in the oven for a couple of minutes. Serve it with a side salad an you’re good to to! Enjoy! :)

Nutrition Info: Calories 374; Fat 18.9g (sat 6.2g, mono 5.4g, poly 2.6g) – Protein 25gg – Carbs  30g

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