Taking the classic lasagna and lean and yet still delicious with roasted garlic spaghetti squash lasagna boats. Seasonal spaghetti squash stuffed with a lean ground turkey, tomato-based ragu sauce, and creamy cheesy béchamel sauce made with fresh ricotta and provolone cheeses. It’s all baked together until the sauce is bubbling hot and the cheese is melted and perfect. Important Note: This recipe requires (4) 9x13 inch baking pans for 10 servings.
1tabelspoonextra virgin olive oilplus more for drizzling
2headgarlic
2pound99% lean ground turkeyor ground chicken
2yellow onionsmall, chopped
56ounce canned crushed San Marzano tomato2 large cans for 10 servings
2cupwater
2bay leaf
2teaspoondry oregano
3spaghetti squashmedium squashes, halved and seeds removed
1cupfat free milk or heavy cream
1/2cuplow fat ricotta cheese
1cupfresh basilchopped
1/4teaspoonground nutmeg
2cuplow fat mozzarella cheese shredded
4tablespoonprovolone cheeseshredded
1tablespoonKosher salt or to taste
1teaspoonfreshly ground black pepperpreferably freshly cracked
4teaspoonfresh thyme for serving (optional)
Instructions
Preheat the oven to 425 degrees F. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle lightly with olive oil and wrap in foil. Transfer to the oven and roast until cloves are lightly browned and tender, about 20 minutes. Let cool, then squeeze the garlic out into a bowl. Mash the cloves with a fork.
To make the meat sauce. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the ground tirkey and brown all over, about 5 to 8 minutes. Add onion and cook another 2 minutes. Reduce the heat to low, add the tomatoes, water, the bay leaf, oregano, and a pinch each of salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Remove the bay leaf, stir in the roasted garlic. Taste and adjust seasonings as needed.
Meanwhile, poke a few holes into the squash with a fork and place on a plate. Microwave 3-6 minutes, depending on number of squash. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard.
In a medium bowl, mix together the milk, ricotta cheese, nutmeg, and basil. Season with salt and pepper. Stir in 1/2 of the mozzarella cheese and 1/2 of the provolone cheese.
Place the squash in the baking dish(s) and season the cut sides with salt and pepper. Sprinkle the remaining fontina cheese into the bottom of each squash, then evenly divide meat sauce among the squash cavities. Now spoon the milk/cheese mix over the meat sauce. Top with the remaining provolone cheese. Cover the squash loosely with foil.
Transfer to the oven and bake 20 minutes. Remove the foil and continue baking another 15-20 minutes or until the squash is tender and the cheese is golden brown on top. The squash will seem a little soupy, this is OK.
Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the meat and cheese with the squash. Serve topped with thyme and sage.
Notes
If You Don't Own a Microwave: Simply slice the squash in half, scrape out the seeds and place cut side down on a baking sheet. Pre-roast your squash for 15 minutes to start the cooking process, then continue the recipe as directed.