Spaghetti Squash Lasagna Bowls
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 clean up!
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 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.
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
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!
Yield: 4
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min
Ingredients:
For the roasted spaghetti squash:
2 small spaghetti squash, cut in half and seeded
1 tablespoon oil
salt and pepper to taste
For the lasagna meat 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
For the lasagna stuffed spaghetti squash:
1 cup low fat cottage cheese or ricotta
1 tablespoon basil, chopped
1 cup partially skim mozzarella, shredded
Directions:
View Recipe Directions on Closet Cooking
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Related Recipes:
Mom’s Sauce Recipe – I used this sauce recipe in the spaghetti squash lasagna bowls you see above. It is the best sauce I have ever had!
Avocado and Hummus Breakfast Bowl – I like to make bowls out of things that are edible! These avocado bowls are packed with bacon, black beans, eggs and hummus!
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19 Responses to “Spaghetti Squash Lasagna Bowls”
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I am salivating! I love, love, love this idea!! Your photos are beautiful too!
Sam replied on — January 21st, 2014 at 3:55 pm
Thanks Cathy! It really is a beautiful presentation. I love eating things right out of the “shell” or “skin” — I’m not sure what to call it!
Cannot wait to make this, attributed you on my new post for my fall favorites 🙂 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 replied on — September 12th, 2014 at 7:42 pm
I hope you enjoy it. Please let me know and share a photo if you take one!! 😀
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! 🙂
Samantha Seeley replied on — October 1st, 2015 at 8:06 pm
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!
I have been making this dish for the past three weeks, and my fiancé loves it! I kept forgetting to buy fresh basil, so I substituted with dry basil. Still yields a delicious outcome. Thanks for the recipe!