Recipe: Tasty Spaghetti Squash Lasagna Bowls

Spaghetti Squash Lasagna Bowls. Dinner Recipe: Southwestern Style Spaghetti Squash Bowl by Everyday Gourmet with Blakely. Turn spaghetti squash into a meatless meal with this recipe for stuffed spaghetti squash lasagna bowls. Made with vegan ricotta and hemp parmesan.

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 the sauce in a jar, I'd add some. You can cook Spaghetti Squash Lasagna Bowls using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Spaghetti Squash Lasagna Bowls

1. You need to taste of Salt and pepper.
2. Prepare 6 oz of ground beef or ground turkey.
3. Prepare 2 of garlic cloves minced.
4. You need 1 1/2 Tbsp of olive oil.
5. It's 15 oz of can of diced tomatoes.
6. It's 1 tsp of Italian seasoning.
7. Prepare 1/4 cup of ricotta cheese.
8. You need of Fresh basil.
9. Prepare to taste of Salt and pepper.
10. You need 1/2 cup of parmigiano grated.
11. It's of Mozzarella cheese.

These spaghetti squash lasagna bowls are hearty, comforting and absolutely delicious. Blogging can be pretty high After making these lasagna bowls, I took a taste, loved it and immediately took them outside to snap a photo. Normally when taking photos for the blog, I try to be. Although roasting the spaghetti squash can take up to an hour depending on the size, this meal can easily be prepared on a weeknight if you roast For Best Results.

Spaghetti Squash Lasagna Bowls instructions

1. Stab the spaghetti squash a couple times with the tip of a sharp knife and microwave for 5 minutes, set aside and allow to cool pretty much completely. Split it in half lengthwise, remove the seeds with a spoon and gently shred the spaghetti squash with a fork and set aside..
2. Preheat the oven to 425 degrees..
3. In a large skillet with high sides, add the olive oil and allow it to preheat over medium heat, add the garlic and basil and saute for about a minute, add the ground turkey, break it up with a wooden spoon as much as possible and cook until pretty much cooked through..
4. Add the tomatoes and Italian seasoning along with a pinch of salt and pepper and allow the sauce to simmer for about 15.
5. Mix together the spaghetti squash and sauce, divide the mixture between the shell of the spaghetti squash, top it with some ricotta, a little grating of Parmiggiano and the mozzarella..
6. Bake for about 20 to 25 minutes or until golden brown and bubbly..
7. .

The cashew ricotta is key to making these bowls feel like a true lasagna. It's rich and creamy and provides a nice serving of healthy fats. Spaghetti Squash Lasagna Boats - creamy ricotta, spaghetti squash, garlic kale, mozzarella cheese, and a quick simmer tomato sauce! These spaghetti squash lasagna boats are a major weeknight meal win for all the hungry people. This is all we ate for the last three days before we headed out to.