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Turkey Spaghetti Squash Lasagna Boats

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The cheesy, rich, and surprisingly healthy meal that will for sure be added to your weeknight rotation! Start with a canvas of perfectly roasted spaghetti squash, layer with authentic, yet revamped, turkey bolognese, and finish with a cheese-pull worthy Mozzarella and Parmesan topping… truly nothing better!

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The weather’s weird here in Virginia. Last week I was in a tank top and shorts and now I’m sitting by a fire! Although it’s November, and I know it is supposed to be cold, I’m already missing the sunshine! As I curl up under the covers, ALL I crave is comfort food. To me, that’s these Turkey Spaghetti Squash Lasagna Boats.

I know there might be some spaghetti squash doubters out there, but let me tell you, this recipe will convert you. Spaghetti squash might seem intimidating, but follow my method and it will be as easy as can be!

how to roast the perfect spaghetti squash…

Step 1: Pierce the squashes with a fork. This will prevent them from bursting in the microwave or oven.

Step 2: Microwave the squashes for 3 minutes, to soften. You may need to do this one-by-one depending on their sizes. 

Step 3: Slice off the tops of the squashes and place vertically on the cut-off edge. Slice vertically from top to bottom (trust me, it’s the easiest way without breaking your knife or fingers!)

Step 4: De-seed the squashes with a fork. It’s okay if a few stringy pieces are leftover. 

Step 5: Put olive oil in a bowl, and brush onto the squash with a basting brush. Sprinkle with a pinch of salt and place face down on baking sheets. You may need to spread the 4 halves out onto two baking sheets, depending on the sizes of the squashes.

Step 6: Roast for 30-40 minutes until the squashes are easily pokable with a fork. Bake time may vary depending on the squashes. 

Step 7: Once slightly cooled, use a fork to pull the sides of the squashes inwards, creating spaghetti-like strings. 

Honestly, this method is fool-proof. I love to serve this with a simple mixed greens or arugula salad, or even some classic roasted veggies. It’s the perfect cozy meal for a weeknight dinner, but is also equally as impressive for a weekend gathering!

Turkey Spaghetti Squash Lasagna Boats

Recipe by Annie PatrickCourse: All Recipes, Main CoursesCuisine: Italian, AmericanDifficulty: East
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 

Perfectly roasted spaghetti squash with a layer of authentic turkey bolognese and a melty crispy cheese topping!

Ingredients

  • squash:
  • 2 spaghetti squashes

  • Olive oil

  • Salt

  • sauce:
  • 1 tbsp olive oil

  • 1 sweet onion, diced

  • 1 lb ground turkey

  • 4 garlic cloves, minced

  • 2 tsp dried oregano

  • 2 tsp dried basil

  • Pinch of red pepper flakes

  • 1 can (6 oz) tomato paste

  • 1 can (16 oz) crushed tomatoes

  • 1 can (16 oz) tomato sauce

  • ½ – 1 cup low moisture mozzarella, shredded

  • ½ – 1 cup parmesan cheese, shredded

  • Fresh basil, for serving

Instructions

  • Preheat the oven to 400 degrees.
  • To roast the squash: Pierce the squashes with a fork and place in the microwave for 3 minutes to soften up before cutting. Cut the squash (as shown in the above pictures) and remove seeds. Brush the squashes with olive oil and sprinkle with salt. Place face down on a baking sheet. Bake for 30-40 minutes, or until a fork can easily pierce the skin of the squash. Once cooled, use a fork to pull apart the spaghetti-like strands of squash from their sides. (keep oven on for future)
  • Meanwhile, make the sauce: Saute the olive oil and diced onions in a large dutch oven or pot until they slightly soften, about 2 minutes. Add ground turkey, garlic, dried oregano, dried basil, and a pinch of red pepper flakes. Stir in the tomato paste, making sure it coats all of the meat. Once the turkey has browned, add crushed tomatoes, tomato sauce, and ½ cup water. Simmer for 30-60 minutes.
  • Top each squash “boat” with the turkey sauce. Top each squash with Parmesan and mozzarella . Finish loaded squashes in the oven for about 10 minutes, until the cheese is melted.

Notes

  • You can use whichever cheese you love. I love the combination of Parmesan and low-moisture Mozzarella, but Ricotta, fresh Mozzarella, or provolone would be delicious! Go with what you love!
  • Ground pork and ground chicken also work well here. Beef is a bit fattier, but can also be used. With a fattier meat, I would recommend draining the fat before adding the spices.
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