This has become a favorite at my house. It’s REALLY yummy and perfect for the cooler weather coming. These Spaghetti Squash Lasagna boats won’t blow your calories for the day and I’ve adjusted the recipe so I can have them on the 21 Day Fix. Share the recipe to save to your timeline. Spaghetti Squash Turkey Lasagna Boats (serves 2) Ingredients: 1 medium spaghetti squash 1 small sweet onion (or yellow onion) 1 Cup sliced mushrooms 2-3 garlic cloves 2 Tbsp. chopped fresh basil 1 lb. lean ground turkey 2-3 tsp olive oil 2/3 cup shredded mozzarella cheese (or feta cheese) divided 1 jar of pasta sauce (*I use Monte Bene Spicy Marinara) Salt, fresh cracked pepper and Italian herbs, to taste. Directions: Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down. Add a little water to baking dish before baking. If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft. Mince garlic, chop onions, basil and mushrooms. Sit aside. In a large deep sauté pan, heat oil and add onions, garlic, and mushrooms; sauté on medium-low for about 3 to 4 minutes, until soft. Add the ground turkey and cook, breaking up into smaller pieces until browned and cooked through. When cooked, add the pasta sauce and adjust salt, pepper and Italian herbs to taste. Simmer 20 to 30 minutes, then add in fresh basil at the very end and simmer for a few minutes. When spaghetti squash is cooked, let it cool for about 10-15 minutes keeping the oven on. If you microwaved this, preheat the oven to 400°F. Spaghetti squash when cooked has a lot of liquid, so I find it helpful to place it in a colander over paper towels to help get red of the excess moisture and it works perfectly. When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells. Drain the squash on a paper towel to soak up any excess liquid, then toss with the meat sauce mixture. Fill the squash shell to half with the meat spaghetti squash mix and sprinkle with cheese. Spoon a few a little more sauce mix and cover with cheese. Place filled shells on backing sheet and bake on 400 for 20-30 minutes. ***For 21 Day Fix = 2 ½ red, 1 blue, 1 ½ tsp, 2 ½ green
Posted on: Mon, 27 Oct 2014 19:44:07 +0000