Spaghetti Squash Lasagna Bowls

17 Comments

Spaghetti Squash Lasagna Bowls | Sweet-Remedy.com

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 the squash itself. 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 this cold winter. 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.

Don’t forget to top with cheese and herbs and throw it back into the broiler until the cheese gets melty and crispy.

Yield: 4

Spaghetti Squash Lasagna Bowls

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: 687Total Fat: 36gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 147mgSodium: 824mgCarbohydrates: 46gFiber: 8gSugar: 21gProtein: 51g

Nutrition information isn’t always accurate. You may want to spot check this information.

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Nancy Chen

Monday 16th of November 2015

I have been making this dish for the past three weeks, and my fiancรฉ loves it! I kept forgetting to buy fresh basil, so I substituted with dry basil. Still yields a delicious outcome. Thanks for the recipe!

Nikki

Wednesday 30th of September 2015

I’ve never had spaghetti squash before. My mom had quite a few and gave me 2 of them. I’ve been searching for a good recipe to make with them. This looks and sounds amazing! How do you seed this and does spaghetti squash taste like a regular squash or does it have a distinct taste? Thanks! ๐Ÿ™‚

Samantha Seeley

Thursday 1st of October 2015

Hi Nikki! Yes! de-seed the squash like you would a pumpkin or an acorn squash. What’s left is the “meat” for a lack of a better word and it is just the spaghetti like noodles once you cook them and “fluff” or peel it away from the skin. I think that spaghetti squash tastes pretty different than other squashes. People use it a lot as a replacement for pasta in low carb dishes so its pretty reminiscent of actual spaghetti. Yet with a slightly different flavor/texture. But it is very pleasant! Let me know what you think when you cook them!

Christine Presto

Thursday 11th of September 2014

Cannot wait to make this, attributed you on my new post for my fall favorites ๐Ÿ™‚ I’ll definitely have to let you know how my cooking attempt goes – probably not as pretty as your’s, haha. Thanks so much for this recipe!

Samantha Seeley

Friday 12th of September 2014

I hope you enjoy it. Please let me know and share a photo if you take one!! ๐Ÿ˜€

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