While I completely love and respect classic lasagna, I will say these Turkey Lasagna Spaghetti Squash Boats with Herby Ricotta definitely stand their ground to the original. This meal is literally the most PERFECT cozy, fall dish that is easy enough to whip up any night of the week. Cheesy, herby, saucy, all of the best things. Makes great leftovers too!
Turkey Lasagna Spaghetti Squash Boats with Herby Ricotta
- 1 small-medium spaghetti squash
- 1 lb ground turkey
- 1 16 oz jar red pasta sauce I love @raoshomemade
- 1 cup ricotta
- 2 tbsp milk
- 1 tbsp grated Parmesan
- 1 tsp fresh sage minced
- 1 tsp fresh thyme minced
- 1 cup shredded mozzarella
- Olive oil
- Kosher salt & pepper
Preheat your oven to 400 degrees. Stab your spaghetti squash 4-5 times then microwave for 5 minutes (this makes it easier to cut). Let cool and cut the squash in half longways. Remove the seeds with a spoon and then season with salt & pepper.
Heat a large skillet over medium heat. Drizzle with olive oil and add your turkey. Break it up with a wooden spoon then add your red sauce once it is browned.
In a small bowl, mix the ricotta, milk, Parmesan, herbs and some salt & pepper.
Scoop the turkey sauce into the spaghetti squash until it’s almost filled the hole. Top with a generous scoop or two of the ricotta mixture and smooth it out evenly over the turkey sauce.
Top with mozzarella cheese, cover with foil and bake for 20 minutes. Remove the foil and continue to bake for another 15 minutes. I broiled it for the last 2 minutes to get the cheesy nice and browned on top!
Top with fresh herbs and more Parmesan.
Eat straight out of the squash! Make sure to scrape the sides to get the spaghetti squash in each bite!