Spaghetti Squash Lasagna Boats with Herby Ricotta
Low carb, delicious and so easy ! Don't let the spaghetti squash scare you away, this one belongs in my awesome healthy recipe hall of fame.
1 Spaghetti Squash
1 lb. Ground Chicken or Turkey
1 jar Red Pasta Sauce
1 cup Ricotta Cheese
2 tbsp. Milk or Almond Milk
1 tbsp. Parmesan Cheese
1 tbsp. Fresh Sage (minced)
1 tbsp. Fresh Thyme (minced)
1 cup Mozzarella (shredded)
Salt & Pepper
Preheat your oven to 400 degrees. Stab your spaghetti squash 4-5 times then microwave for 5 minutes (this makes it easier to cut). Let cool and cut the squash in half longways. Remove the seeds with a spoon and then season with salt & pepper.
Heat a large skillet over medium heat. Drizzle with olive oil and add your ground turkey or chicken. Break it up with a wooden spoon then add your red sauce once it is browned.
In a small bowl, mix the ricotta, milk, Parmesan, herbs and some salt & pepper.
Scoop the turkey sauce into the spaghetti squash until it’s almost filled the hole. Top with a generous scoop or two of the ricotta mixture and smooth it out evenly over the turkey sauce.
Top with mozzarella cheese, cover with foil and bake for 20 minutes. Remove the foil and continue to bake for another 15 minutes. Broiled for the last 2 minutes to get the roasty toasty cheesey top!
Top with fresh herbs and more Parmesan.
You can pre-cook the squash in advance to speed this process up ! You could also make this in a casserole dish with spaghetti squash that has already been pulled from the squash or frozen.
Recipe adapted from Lasagna Spaghetti Squash Boats - @broccyourbody