Spaghetti Squash Lasagna Boats

Name: Spaghetti Squash Lasagna Boats
Prep time: 15 min
Cook time: 1 h 30 min
Yield: 4, 4 HUGE boats (with extra sauce to freeze)
Ingredients: 1 tablespoons olive oil; 2 spaghetti squash; 1 tablespoon olive oil; 2-3 garlic cloves, minced; 3-4 cups baby kale; 1 cup part skim ricotta cheese; 1 cup shredded Mozzarella cheese; a pinch of salt and a squeeze of lemon juice; 2-3 cloves garlic, minced; 1 lb. ground turkey; 1 28-ounce can crushed tomatoes; 1-2 cups chicken or vegetable broth; 1 teaspoon salt; a pinch of Italian seasonings like oregano, parsley, and basil; a few glugs of red wine and/or a splash of red wine vinegar or balsamic vinegar

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Spaghetti Squash Lasagna Boats - creamy ricotta, spaghetti squash, garlic kale, Parmesan and mozzarella cheese, and a quick simmer tomato sauce. Easy, healthy, and SO delicious!

By: Pinchofyum (via Pinchofyum)

Last Updated: Mar 1, 2026

Prep: 15 mins

Cook: 1 hrs 30 mins

Yields: 4, 4 HUGE boats (with extra sauce to freeze)

Instructions

Preheat the oven to 350. Cut the squash in half and scoop out the seeds. Place the squash cut-side up in a baking dish and bake uncovered for 50-60 minutes. Pull the squash strings out with a fork and transfer to a large mixing bowl (be careful since you’ll want to preserve the squash shells to use as the “boats”). The squash strings should look like spaghetti.