Spaghetti Squash Lasagna Bowls | Sweet-Remedy.com

It’s cold up in New York. Another deep freeze is impending!

These boats or bowls or whatever you want to call them, are so easy to put together. Bonus: You don’t have to wash a bunch of dirty dishes after you are done because your bowl is edible. How cool is that? I wouldn’t recommend eating the shell but it sure makes for easy cleanup!

Spaghetti Squash Lasagna Bowls | Sweet-Remedy.com

I scoured the internet for something to comfort me that wasn’t too heavy during these cold winter days and nights. I found these Spaghetti Squash Lasagna Bowls on Closet Cooking.

I used my family recipe for Spaghetti Sauce for these bowls but you can use whatever sauce recipe you usually use or even a jar from the grocery store. If you do opt to make your job easier and use the sauce in a jar, I’d add some Parmesan cheese, parsley, oregano, and basil to enhance the flavor. I find if I add these ingredients, the jar sauce comes out ten times better.

Spaghetti Squash Lasagna Bowls | Sweet-Remedy.com

All you do here is separate the squash from the shell after you bake it in a shallow baking dish with water and mix all of the ingredients into the spaghetti. Top with cheese and herbs and throw it back into the broiler until the cheese gets melty and crispy.

Spaghetti Squash Lasagna Bowls
Yield: 4

Spaghetti Squash Lasagna Bowls

These bowls (or boats) are stuffed to the brim with cheese, sauce and spaghetti shaped squash that is so good you won't even realize it isn't real pasta!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

squash

  • 2 small spaghetti squash, cut in half and seeded
  • 1 tablespoon oil
  • salt and pepper to taste

sauce

  • 1 pound ground turkey
  • 1 tablespoon oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fennel seeds, crushed
  • 1 (15 ounce) can crushed tomatoes
  • 1 tablespoon tomato paste (optional)
  • 1 teaspoon Italian seasoning or oregano
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste
  • 1 tablespoon basil, chopped

boats

  • 1 cup low fat cottage cheese or ricotta
  • 1 tablespoon basil, chopped
  • 1 cup partially skim mozzarella, shredded

Instructions

View Recipe Directions on Closet Cooking

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 687 Total Fat: 36g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 147mg Sodium: 824mg Carbohydrates: 46g Fiber: 8g Sugar: 21g Protein: 51g
Nutrition information isn’t always accurate. You may want to spot check this information.